Burrito Bowls or Jars

Make simple sides and build a buffet for making lunch/dinner bowls or lay out a prep area for making meals to grab-n-go.  Layer your choices and enjoy or seal up and refrigerate to grab on your way out.

The dishes just need to work together. For this post I’m serving up burrito bowls  with rice, quinoa or cauliflower rice topped with the fajita beans, fruit salsa, guacamole, cilantro corn salsa, carrot-cashew queso sauce, tomato salsa, romaine and peppers.  Give it a try and let me know how it goes or if you have any questions.

For cauliflower rice: Add 3 cups cauliflower florets to a food processor along with 1 T sesame seeds or cashews, 1/4 tsp salt & pepper, and 1/2 tsp turmeric. Pulse on and off until the cauliflower is “riced” or about the size of rice.

For the Fajita Beans : Combine 1 chopped onion and bell pepper in a skillet and saute to soften. Add a can of pinto, kidney or black beans that you’ve strained and rinsed. Add 2 T of water and 1 T each of chili powder and cumin, stir well to coat everything with spices and turn to low heat to gently simmer and combine flavors.

For the fruit salsa: finely chop or use a food processor to pulse & chop 1 cup pineapple, 1/2 mango, 1 tomato, juice of one lime and 1 jalapeno, seeds removed. Pulse one and off quickly to chop, you want there to be texture, not all mush. (mush tastes good too, though)

For the Corn salsa: use 2 cups of thawed frozen corn or cut corn off the cob. Combine the corn in a bowl with 1/2 cup of chopped fresh cilantro, 1/4 cup diced red onion, diced jalapeno to taste and 1 lime juiced. Stir to evenly mix and enjoy!

For the carrot-cashew queso: Chop 1.5 cups carrots, 1 onion and 3 cloves garlic, and add to 1/2 cup water in a saucepan, cover and cook until carrots are tender, about 15 minutes. Pour the contents of pan into a blender and add 1 cup cashews, 1 cup dairy free milk, 3 T nutritional yeast, 1 tsp each of cumin, smoked paprika and chili powder. Blend for a minute or two until it’s smooth, thick and creamy. Taste and season with salt and pepper and maybe some cayenne if you want it spicy!

Chop your favorite raw toppings and add to the line up. some suggestions are shredded cabbage, fresh cilantro, red onion, bell peppers, radish, cucumbers, crispy lettuce, chopped tomatoes, olives, sliced or mashed avocado, and lime wedges. A few toppings or many work, but having them prepped and ready to go makes for ease in putting meals together.  I hope you’ll try and let me know.