Veggie Burrito Bowl

Macros / Serving Size

Protein 13 g | Fat 2 g | Carbs 53 g

% Calories of Macros / Serving Size

Calories 265 | Protein 18 % | Fat 8 % | Carbs 74 %

Nutrients / Serving Size

Fiber 13 g | Sodium 485 mg | Sat. Fat 0 g

Ingredients (Serves 4)

• 1 ½ cups instant brown rice
• 1-14-15 oz. can of low sodium kidney beans or black beans (drained and rinsed)
• 1-14-oz can of low sodium or no added salt whole kernel corn
• ½ of red onion diced
• ½ packet taco seasoning
• 1 English Cucumber (cut into bite sized pieces)
• 12-14 oz. dark leafy greens (baby spinach, baby kale, or spring mix)
• 3 tbsp. fresh cilantro, chopped
• 1/3 cup salsa

Directions

1. Begin preparing the instant brown rice according to package instructions.
2. While the rice is cooking, add to a very large bowl all of the remaining ingredients and then toss gently to mix all the ingredients.
3. Evenly distribute the rice between 4 bowls. Top each bowl of rice with 1/4th of the bean mixture and serve.

Notes

• For a fresh, citrus flavor top, each bowl with a sprinkle of lime zest.
• Add a bit of variety by adding you favorite cooked lean meat and a sprinkle of cheese.
• This is a great way to use up extra produce. Have fun making your own combos!
• Double the batch and use the extra to carry for your office lunches for the next 2 days.
• Nutrient analysis uses regular canned corn that is drained and rinsed.  The sodium level can be further lowered by using low-sodium canned corn and draining and rinsing.  1.5 tbsp. of taco seasoning was used for the analysis.