Nourishing Burrito Bowl

I love burrito bowls because they are tasty and it’s a great way to get in a variety of fruits and vegetables in a fun way. For this bowl I used a simple vegetable sauté and the easiest pico de gallo. I recommend making a big batch of brown rice to have for this meal and others throughout the week!

Serves 4

Pico De Gallo Ingredients:

4 roma tomatoes diced

1/2 cup red onion diced

A few pinches of salt

1/3 cup fresh minced cilantro

2-3 limes juiced

Directions: Add all ingredients to a bowl and toss. Then store in the fridge to chill while you complete the sauté.

Veggie Sauté Ingredients:

1 tbsp olive oil

1 zucchini diced

1 15 oz can black beans, drained and rinsed

1/2 cup frozen corn

Optional for 1 jalapeño diced

Salt to taste

1 tsp garlic powder

1 tsp chili powder

1/2 tsp paprika

Directions: Heat a pan over medium heat. Add the oil. Then add the zucchini, corn, black beans and optional jalapeño. Sauté for 3 minutes. Add the seasoning and cook for another 5-7 minutes. Serve with pre-cooked brown rice and pico de gallo. Option to serve with avocado