A great Plant-Based meal all in one bowl!
Cilantro lime rice, black beans and corn in an enchilada sauce, topped with sautéed onions and bell peppers, Super Simple Guacamole and salsa.
We have made some changes around here lately. Our family is incorporating more Plant-Based food into our diet, and over the past 6 months, we have started eliminating animal products from the food we eat. It has been a learning experience - and that is why I haven't been posting new recipes for a while. I'm back! And I want to give you some new recipes that are still easy, delicious and gluten-free.
I am also starting a YouTube Channel - called Faith and Flour.
Check out the link to the video for this recipe below.
If you are interested in making healthy Plant-Based and Gluten-Free dishes for your family, I am here to help you out!
These Burrito Bowls are a great place to start. There aren't any weird Vegan Ingredients - just simple whole foods that I know your family will love.
Recipe:
Cilantro Lime Brown Rice:
Prepare 1 Cup of Dry Brown Rice according to the package instructions.
(I love Uncle Ben's Brown Rice)
Mix in the juice of 1 Lime and 1-2 Tbsp. of chopped fresh Cilantro
Black Beans & Corn:
1 can (15 oz) Black Beans, drained and rinsed
1 can (15 oz) Corn, drained and rinsed
Enchilada Sauce - I use Frontera brand because it is Gluten-Free and Soy-Free.
Add all ingredients to a medium skillet and bring to a boil. Lower the heat and simmer for 8-10 minutes.
Sautéed Onions and Bell Peppers:
1 Tbsp. Olive Oil
1 large Onion, sliced
1 Red Bell Pepper, seeded and sliced
1 Orange or Yellow Bell Pepper, seeded and sliced
Add ingredients to a skilled and sauté at med/low heat for 8-10 minutes.
Layer the rice, beans & corn mixture, and onions and peppers in a bowl.
Top with Super Simple Guacamole, your favorite salsa and fresh cilantro.
Serves 4.
Enjoy!
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