Burrito Bowl

I would like to introduce you to the burrito bowl, my go to busy weeknight meal. Start with a base of cooked rice and beans: I use local Mckaskie brown rice and home cooked dried orca beans from the bulk section of the Coop, but quick cooking white rice and canned beans would speed this meal up even more. Top your rice and beans with roasted or stir-fryed veggies, add salsa and yogurt or cashew cream and maybe some tortilla chip crumbles and enjoy! A filling, quick, affordable way to eat healthy local food  any night of the week.

This recipe uses produce readily available in late winter: sweet potatoes obtained from Miller Tater Farm early in the season and greens from Hollow Pumpkin Farm. A spring version could use snap pea, asparagus, and spinach. A summer version zucchini, new potatoes and bell peppers, and fall version butternut squash and collard greens. Here the veggies are cooked on the stovetop, but oven roasted root veggies like carrots, beets, and turnips would also be a welcome addition. Mix up the veggies based on what you have on hand and what is in season.

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Recipe: Burrito Bowl

Ingredients:

• 2-3 cups cooked rice
• 2-3 cups cooked beans (pinto, black, or heirloom orca beans)
• 1 TBS dried oregano
• 1 tsp granulated garlic
• 1 medium onion, chopped
• 2-3 medium or one large sweet potato, diced into quarter inch cubes
• 1 cup kale, collards,spinach or other winter greens chopped (about half of a bunch)
• 1-2 TBS olive oil
• 1 TBS chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• salt and pepper to taste

Optional toppings:

• Crema (plain, unsweetened yogurt, sour cream, or cashew cream)
• Chopped cilantro
• Salsa or hot sauce
• Avocado or guacamole
• Crumbled tortilla chips (from the bottom of the bag)

​Preparation:

1. Cook rice according to package directions
2. Season beans with oregano and granulated garlic. If using dried beans, add spices to cooking liquid when cooking. If using canned beans, drain and rinse beans then combine beans and spices in a small sauce pan and warm on low heat until ready to serve
3. Heat a large skillet over medium heat. Once pan is hot, add oil, followed by the onion. Lightly salt the onion and allow to cook for 2-4 minutes until soft. Add in cubed sweet potato and cook covered for 8-12 minutes. Remove the lid and continue cooking sweet potatoes until tender. Once tender, add remaining spices and stir to coat. Add greens and cover for 2-4 minutes until greens have cooked down. Stir to incorporate.
4. To assemble the bowl add cooked rice followed by seasoned beans and then sweet potatoes and greens. Top with a dollop of crema, chopped cilantro, salsa or hot sauce, and tortilla crumbles. Add sliced avocado or homemade guacamole if you're feeling adventurous!