Burrito Bowl

This is a great recipe that I prep on the weekend and enjoy all week long. I store each ingredient in separate containers and put it together during the week. I even eat it for breakfast! I usually leave any frozen vegetables frozen, until I'm ready to pack it for work. My 7 year old son loves it! In fact, last time I made it for his grandparents he said "Mmmmm, This is soooo good!"

1 Cup Cooked Quinoa

1 Cup Black Beans (I cook my own from the bulk section)

1 Cup of Frozen Corn (or other vegetables available like cauliflower or spinach)

1-2 Avocados chopped (only chop right before serving)

A few pickled jalapeños

Melissa's Red Pepper Sauce:

1 16oz jar of Roasted Red Peppers (Or you can roast your own)

1/4 Cup Extra Virgin Olive Oil

1 Tablespoon of Pine Nuts

1 Clove of Garlic

Black pepper to taste

Himalayan Salt to taste

Optional sauce ingredients:

1-2 teaspoons of nutritional yeast flakes

OR

1-2 teaspoons of parmesan cheese (Dairy version or vegan version)

DIRECTIONS:

Making the Bowl:

1. I cook my black beans in a crockpot the night before or during the day while I'm at work. Of course you can use a can of rinsed black beans. I prefer the buying my beans in the bulk section to reduce packaging waste, plus they are cheaper! If using a can, heat the beans after the quinoa is ready.

2. Cook the quinoa. Since I shop in the bulk section, there usually aren't any instructions. The rule of thumb is to boil double the amount of water than your quinoa. So since I'm cooking 1 cup of dry quinoa, I boil 2 cups of water. I add the quinoa and let it simmer covered for about 15 minutes or so until all of the water is absorbed and the quinoa is soft. Don't forget to stir occasionally while it's simmering. While the quinoa is cooking, make Melissa's red pepper sauce(Instructions below). 

3. Cut the avocado or any other vegetables you might add like cauliflower, etc...

3. If using any frozen vegetables like corn, heat in a pan after the quinoa and beans are ready. I usually heat the beans and any frozen vegetables in the same pan to save on the amount of dishes to clean up. 

4. Assemble:  I make each bowl up as needed. So if I have 4 guests, I'll server completed bowls to each person. For one serving, place about 1/2 cup of cooked quinoa in a bowl. Add a small portion(about 2-3 spoonfuls each) of the black beans, corn, avocado. Add some red pepper sauce on top. Add a few jalapeños on top and it's ready to serve!

MELISSA'S RED PEPPER SAUCE:

1. Empty jar of roasted red peppers in a strainer and let oils drain. 

2. Blend red peppers, garlic, pine nuts and oil in a mini food processor. I use the magic bullet because it is small enough to blend all of the ingredients together. Add salt and pepper to taste. Try it! See if it tastes good. If it does, stop there.

3. If you want more nutritional benefits, start by adding one teaspoon of nutritional yeast OR parmesan cheese and blend. Do not add both the yeast and the cheese, pick one. Taste it, and either stop there if you like the taste, or add a little more but not more than 2 teaspoons. 

TIPS and TRICKS:

Want a thicker sauce, use less olive oil. 

Store ingredients in separate containers and enjoy all week!