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

DIY Chipotle Bowl Ingredients
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

- 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