Veggie Burrito Bowl with Yellow Rice and Cilantro Lime Vinaigrette

Better than take out, this loaded burrito bowl is packed with flavor and good for you veggies in every color of the rainbow and fiber and protein from the cumin black beans. Did you know that eating beans and rice together makes it a complete protein?  Get choppin!

Very little cook time is needed for this healthy dinner making it my idea of a perfect summer meal. Leftovers mean I'm looking forward to lunch the next day in a big way. I love the crunch factor going on from the radishes, purple cabbage, carrots and yellow peppers which make this salad very filling and satisfying. The flavor is bursting in every bite from the cilantro lime vinaigrette, cumin black beans and the yellow rice. 

You could use saffron for the yellow rice if you have some on hand but it's pretty pricey and there's plenty of flavor going on in here already. I used much thriftier turmeric which happens to be super good for you and gives the rice a pretty yellow color.

Start with a big handful of chopped Romain lettuce. I like Romaine in my burrito bowls for the crunch factor in place of calorie loaded tortilla chips {my weakness!}

Then pack in your fav veggies and beans, be creative, try jicama, radish, purple cabbage, peppers, roasted poblanos, pickled jalapeños. If you don't care for cilantro try blending up some tomatillos with lime juice and evoo.

You Will Need

1 cup (or 1 can) black beans
1 tablespoon cumin
1/2 teaspoon salt
6 radishes
1 small yellow bell pepper
4 roma tomatoes
1 cup purple cabbage, sliced thinly
4 cups Romaine lettuce, chopped
2 large carrots, shredded
1 cup long grain white rice
1 tablespoon turmeric
2 large handfuls of fresh cilantro
3-4 limes, juiced
2 tablespoons extra virgin olive oil
1-2 teaspoons honey (eye it) optional


Putting it All Together

Cook rice according to package directions. As soon as it's done add turmeric and stir well to combine. Cover with lid till ready to use. 

If using dried beans soak over night in water, drain and add to a medium pot with 2 1/2 cups water. Bring to boil, cook covered for 15 minutes. Reduce heat to medium-low, add cumin and salt and cook another 20 minutes. Remove from heat. If using canned beans, add turmeric (omit salt) cook on medium-low covered for 15 minutes. 

For the dressing, In a blender combine 2 large handfuls of fresh cilantro (don't worry about the stems), juice from 3-4 limes, evoo and honey. Blend until smooth.
Arrange salad, veggies, rice and beans in a bowl and drizzle with vinaigrette. 

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Quinoa Spring Pilaf

Fresh, raw Spring veggies are tossed with rainbow quinoa for this quick and tangy 

citrus infused pilaf.  

It's beautiful and breezy here in Phoenix and totally tank top and flip flop weather!  Hooray!  Time to get a plan in action to take advantage of every minute of this 80 degree weather in the Valley of the Sun before triple digit scorching weather is here and it's our turn to be locked up inside.  Instead of being freezed in, we will be rubbing ice cubes on our necks, faces pressed close to a rotating fan.






Step 1. Get a pedicure and buy three new pairs of cute flip flops and two new pairs of sexy sandals (yes there's a difference).

Step 2. Purchase a new pair of Rock Star shades and sit by the pool to put some color back on your fish belly white arms and legs!

Step 3. Attend as many Spring training baseball games as possible while sporting your new semi-tanned bod.

{note to self: try not to gain 5 lbs this year eating Brats and drinking beer at aforementioned baseball games}

Step 4. Start making fresh, raw whenever possible meals using all of your favorite Spring veggies that are back in season!

Step 5. Try not to cry when swim suit shopping this year. We are going to eat healthier, exercise more and be even sexier bitches than we are right now!

Step 6. Go hiking every day before it reaches 115 degrees, lift weights, feel awesome!

I will in all honesty be eating this salad several times a week. I'm not one for eating the same thing over and over seeing as that I love trying new foods in new combinations but this one, this one's a keeper! Nothing beats simple + healthy + delicious.

recipe adapted from alexandra cooks

TIME    20 MINUTES        SERVES    4

Ingredients 

1 cup rainbow quinoa

1 cup **fresh fava beans (if not in season use frozen lima beans)

1 cup walnuts, chopped

4 to 5 scallions or spring onions, rinsed, trimmed and finely sliced

8 to 10 radishes, thinly sliced

kosher salt and pepper to taste

2 lemons, juiced

1/3 cup extra-virgin olive oil (or walnut oil)

Bring 2 1/2 cups of water to a boil. Meanwhile, place quinoa in a fine-meshed sieve and rinse thoroughly  under cold water to remove the naturally "soapy film".  Add quinoa and fresh fava beans, lower heat and simmer for 12-15 minutes until water is just absorbed. Remove from heat. Place in a large bowl to cool.

Season with salt and pepper to taste. Add the walnuts, scallions, radishes, olive oil and lemon juice to the bowl. Toss to combine. If you prefer it a bit tangier like I do, add a tablespoon of champagne vinegar or more lemon.

**I personally do not eat soy beans because they are a GMO (genetically modified organism) which some studies  have shown to cause several health risks and complications, for me personally, they caused me to have pre-menopausal symptoms. Since genetic engineering means modifications of genes, and genes are the blueprint for making proteins, GE foods tend to make proteins not naturally found in their chemical structure. Many adverse reactions to food involve immune system response to proteins, and it would be logical to expect more of these adverse reactions in the case of GE foods.

sources

World's Healthiest Foods

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