Burrito Bowl

We all have those nights when getting dinner on the table quickly is priority #1. Maybe because it’s a late night, maybe you just don’t feel like cooking, maybe you are sick of the “I’m hungry!!!” battle cry coming from your kids. Or maybe you just prefer every meal be quick. I hear ya! Enter burrito bowls.

I’ll tell you my secret: cook a large batch of rice to keep in the fridge for those nights you plan to include rice with dinner. I do a lot of my batch cooking on the weekend and I will throw a few cups of rice with double the amount of vegetable broth and sea salt into a crock pot and cook my rice. That way I never have to wait for it to cook on the nights I need it. Did you know that if you cook, then cool your rice it reduces the glycemic index? Even if you warm it back up! That is another benefit of cooking your rice for the week ahead of time, because even if you warm it back up for dinner later in the week the glucose load will be lower.

Another tip: when you put your rice (or any grain) in the crock pot to cook, add a sheet of kombu, a sea vegetable, to mineralize your grain and tip it more onto the alkaline side of the scale. The other added benefits of adding kombu is that it will improve digestion, protect against anemia, aids in thyroid function because it is high in iodine, and has anti-inflammatory properties that aids in arthritis pain relief.

* * This recipe is a good start, and awesome as is, but you can add any vegetables you love. Beans are a great addition. I like to add chopped romaine to mine. OR maybe you like it spicy and want some hot peppers. Go for it! Tailor it to fit your tastes….just remember to keep it plant based and leave the animal proteins out.


2 cups cooked brown rice

2 green peppers, chopped

1 red onion, diced

5 tomatoes, seeded and diced

1 1/5 cups fresh or frozen corn

2 tbsp chopped cilantro

juice of 1 lime

2 avocados

1 tsp cumin

1 tsp chili powder

1 tsp paprika

1 tsp onion powder

1/4 tsp cayenne pepper

1 tsp Himalayan sea salt

Ground black pepper to taste

  1. Chop and lightly saute the vegetables in a splash of vegetable broth.
  2. Once veggies are cooked, remove from heat and stir in cilantro and juice of 1 lime and the seasonings. In a separate bowl, mash the avocado.
  3. Warm up the rice, dish into bowls, top with desired amount of veggies. Add a dollop of mashed avocado on top and enjoy!

** I generally prep my vegetables either the day before or in the morning and keep them in a covered dish on the counter so the seasonings and veggies have longer to infuse their flavors together. This makes dinner time a breeze because everything is already made (because remember you cooked your rice already, too?)


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