Have you missed me?!  I am sorry I’ve been MIA.  I have been training and running a marathon!  I ran my second Los Angeles Marathon on March 19 and beat my 2015 time by 2 minutes.  It may not sound like a lot, but I am happy with my results!  So, since my time won’t be consumed by training runs any longer, I’m back bringing you posts!  Today’s recipe is a take on one of my favorite quick pick-up meals, Chipotle.  Today I’ve made a DIY Chipotle Veggie Bowl for you.  If you like Chipotle as much as I do, give today’s recipe a try!  

1 Cup Chopped Romaine Lettuce

1/2 Cup Corn

1/2 Cup Chopped Tomatoes

1/2 Pepper

1/2 Avocado

1/2 Cup Uncooked Rice

1/2 Can Chick Peas

1/2 Can White Beans

Juice of 1/2 Lemon

Slice Radishes (Optional)

Spices:  Crushed Red Pepper, Garlic Salt, Onion Powder, Cayenne Pepper

EVOO

 

Preheat oven to 375

Prepare rice according to package’s directions

Drain and rinse beans

In a large bowl, combine 2 TBSP spices

Pour beans over spices and stir until well combined

Pour into a baking dish and bake in oven for 20-30 minutes, or until beans turn golden brown and crispy 

While beans are baking, dice tomatoes and slice radishes thinly

Slice pepper

In a skillet, combine 1/2 TBSP EVOO, pepper, and corn

Cook until tender

Cut and remove avocado from skin and place in a small bowl

Add spices of choice and a squeeze of lemon juice

Stir until combined

In a large shallow bowl, add all ingredients 

Squeeze lemon juice over bowl

Stay hungry…