Burrito Bowls with Roasted Tomatoes and Mashed Avocado
Burrito Bowls with Roasted Tomatoes and Mashed Avocado
by Evgenii42
1 Comment
Evgenii42
**Ingredients (for 5 servings):**
– **Rice:** – 2½ cups (500g) uncooked brown rice – 5 cups (1.25L) water – **Vegetable Mix:** – 2 red capsicums (bell peppers), diced – 1 large red onion, diced – 2 cloves garlic, minced – 2 x 400g cans black beans, drained and rinsed – 2 x 400g cans corn kernels, drained – 1 tbsp olive oil – 2 tsp ground cumin – 2 tsp smoked paprika – Salt and pepper, to taste – **Roasted Tomatoes:** – 250g cherry tomatoes, halved – 1 tsp olive oil – Salt and pepper, to taste – **Mashed Avocado:** – 2 ripe avocados – Salt and pepper, to taste – **Garnish (optional):** – 1 bunch fresh coriander (cilantro), chopped – Optional: salsa, hot sauce
—
**Prep Work:**
1. **Cook the Rice:** – In a large pot, combine **2½ cups (500g) brown rice** with **5 cups (1.25L) water**. – Bring to a boil, then reduce heat to low, cover, and simmer for **30–35 minutes** until tender.
2. **Prepare the Vegetables:** – Dice **2 red capsicums** and **1 large red onion**. – Mince **2 cloves garlic**. – Halve **250g cherry tomatoes**. – **Note:** No need to prepare fresh coriander unless you wish to freeze it with the meal.
3. **Prepare the Mashed Avocado:** – In a bowl, scoop out the flesh of **2 ripe avocados**. – Season with **salt and pepper** to taste.
—
**Cooking Instructions:**
1. **Roast the Tomatoes:** – Preheat your oven to **180°C (350°F)**. – Place the halved cherry tomatoes on a baking tray. – Drizzle with **1 tsp olive oil**, and sprinkle with **salt and pepper**. – Roast for **15 minutes** until they soften and start to caramelize. – Set aside to cool.
2. **Sauté the Veggies:** – In a large pan over medium heat, add **1 tbsp olive oil**. – Add the diced onion and minced garlic; sauté for **2–3 minutes** until softened. – Add the diced capsicums; cook for an additional **3–4 minutes**.
3. **Add Beans and Corn:** – Stir in the drained black beans (**2 x 400g cans**) and corn kernels (**2 x 400g cans**). – Add **2 tsp ground cumin** and **2 tsp smoked paprika**. – Season with **salt and pepper** to taste. – Cook for **5–7 minutes** until everything is heated through.
4. **Assemble the Bowls for Freezing:** – Evenly divide the cooked rice among **5 freezer-safe meal prep containers**. – Top each with an equal portion of the bean and vegetable mixture. – Add the roasted cherry tomatoes on top of each bowl. – Spoon a portion of the mashed avocado onto each bowl. – If desired, sprinkle with chopped coriander (optional, may lose some freshness when frozen).
5. **Freeze the Meals:** – Allow the bowls to cool completely. – Seal each container tightly to prevent freezer burn. – Place the containers in the freezer.
—–
Cost: about $4 AUD per meal. Ingrediens bough in Aldi/Woolworths in Melbourne, Australia.
1 Comment
**Ingredients (for 5 servings):**
– **Rice:**
– 2½ cups (500g) uncooked brown rice
– 5 cups (1.25L) water
– **Vegetable Mix:**
– 2 red capsicums (bell peppers), diced
– 1 large red onion, diced
– 2 cloves garlic, minced
– 2 x 400g cans black beans, drained and rinsed
– 2 x 400g cans corn kernels, drained
– 1 tbsp olive oil
– 2 tsp ground cumin
– 2 tsp smoked paprika
– Salt and pepper, to taste
– **Roasted Tomatoes:**
– 250g cherry tomatoes, halved
– 1 tsp olive oil
– Salt and pepper, to taste
– **Mashed Avocado:**
– 2 ripe avocados
– Salt and pepper, to taste
– **Garnish (optional):**
– 1 bunch fresh coriander (cilantro), chopped
– Optional: salsa, hot sauce
—
**Prep Work:**
1. **Cook the Rice:**
– In a large pot, combine **2½ cups (500g) brown rice** with **5 cups (1.25L) water**.
– Bring to a boil, then reduce heat to low, cover, and simmer for **30–35 minutes** until tender.
2. **Prepare the Vegetables:**
– Dice **2 red capsicums** and **1 large red onion**.
– Mince **2 cloves garlic**.
– Halve **250g cherry tomatoes**.
– **Note:** No need to prepare fresh coriander unless you wish to freeze it with the meal.
3. **Prepare the Mashed Avocado:**
– In a bowl, scoop out the flesh of **2 ripe avocados**.
– Season with **salt and pepper** to taste.
—
**Cooking Instructions:**
1. **Roast the Tomatoes:**
– Preheat your oven to **180°C (350°F)**.
– Place the halved cherry tomatoes on a baking tray.
– Drizzle with **1 tsp olive oil**, and sprinkle with **salt and pepper**.
– Roast for **15 minutes** until they soften and start to caramelize.
– Set aside to cool.
2. **Sauté the Veggies:**
– In a large pan over medium heat, add **1 tbsp olive oil**.
– Add the diced onion and minced garlic; sauté for **2–3 minutes** until softened.
– Add the diced capsicums; cook for an additional **3–4 minutes**.
3. **Add Beans and Corn:**
– Stir in the drained black beans (**2 x 400g cans**) and corn kernels (**2 x 400g cans**).
– Add **2 tsp ground cumin** and **2 tsp smoked paprika**.
– Season with **salt and pepper** to taste.
– Cook for **5–7 minutes** until everything is heated through.
4. **Assemble the Bowls for Freezing:**
– Evenly divide the cooked rice among **5 freezer-safe meal prep containers**.
– Top each with an equal portion of the bean and vegetable mixture.
– Add the roasted cherry tomatoes on top of each bowl.
– Spoon a portion of the mashed avocado onto each bowl.
– If desired, sprinkle with chopped coriander (optional, may lose some freshness when frozen).
5. **Freeze the Meals:**
– Allow the bowls to cool completely.
– Seal each container tightly to prevent freezer burn.
– Place the containers in the freezer.
—–
Cost: about $4 AUD per meal. Ingrediens bough in Aldi/Woolworths in Melbourne, Australia.