Burrito bowl

Serves: 4

Black Beans

1 cup black beans, soaked overnight and drained.
1 tsp salt
5 cups water

Add soaked and washed black beans, salt, water, allow it to boil, reduce the heat to low and simmer for 1 hour.

Divide the beans into 4 serving bowls.

Yields: 3 and 1/4 cups

Rice

1 and 1/2 cup brown rice, rinsed, soaked overnight and drained
2 and 1/4 cup water (if rice is not soaked, 3 cups water)
1/2 tsp salt

In a medium pot, bring rice, salt and water to a boil, then reduce the heat to low, simmer and partially cover with a lid, cooking until the rice is al dente, about 20 minutes. If the rice is not soaked, cook for 45 minutes. Fluff the rice, close the lid and leave it for 10 more minutes.

Cilantro Lime Rice

1 tbsp coconut oil
1/2 tsp lime zest (zest from 1 lime)
3 tbsp fresh lime juice (juice from 1 lime)
1/2 cup cilantro, chopped

Add coconut oil, lime zest, lime juice, cilantro, salt and mix well.

Divide the rice into 4 serving bowls.

Yields : 6 and 3/4 cups (this is so much rice for 4 serving, reduce the raw rice to 1 cup instead of 1 and 1/2 cup)

Sauteed Vegetables

1 tbsp coconut oil
1 1/2 cup onion, thinly sliced
4 color bell peppers, thinly sliced
1/2 tsp dried oregano
1/2 tsp chipotle powder
1/2 tsp salt
1/2 tsp smoked paprika
1/2 tsp ground cumin

Heat oil in a pan, add onion, bell peppers, saute for 7 minutes in medium flame.

Add spices and mix well.

Yields : 4 cups

Sour Cream

1/2 cup raw cashews, overnight soaked and drained
1/2 cup water
1 tsp lemon juice
1/2 tsp apple cider vinegar
1/4 tsp salt

Add all the above to vitamix, blend until smooth.

Yields : 12 tbsp

Roasted Tomato Salsa

1 pound roma tomatoes, halved and cored
3 garlic clove, unpeeled
1/2 small red onion, quartered
2 jalapeno, halved

Preheat the broiler. My broiler is set at 500 degrees F.

Add tomatoes (skin side up), garlic, red onion, jalapeño to foil lined baking pan. Broil for 10 minutes or until outside of the vegetables are charred. Drain the excess juice from the tomatoes and use it for something or drink it, otherwise the salsa will be too watery. Remove skin from garlic, tomato and jalapeno. Remove seeds from the jalapeño, if you don't like it spicy, if not, just use it with seeds.

Transfer the charred vegetables to food processor and process them.

1/3 cup cilantro, chopped

1/2 tsp ground cumin

1/2 tsp salt
1 tbsp lime juice

Finally add cilantro, ground cumin, salt and lime juice and process.

Note: Make it a day or two in advance for the flavors to blend.
Yields : 1 cup

Roasted / Grilled Corn Salsa

1 and 1/2 cups frozen fire roasted corn (2 large ears corn)
1/4 cup red onion, chopped
1 cup ripe tomato, seeds slightly removed and chopped ( 2 large Roma )
1 jalapeno pepper, seeded and minced
1/2 tsp salt
3 tbsp lime juice (juice from 1 lime)
1/4 cup fresh cilantro, chopped

To grill corn (preferably over charcoal for best flavor), leave the husk on and grill it first until charred.  Then remove the husk and strings and put it back on the grill for a little color, 2 to 3 minutes - rolling to heat all sides.

Once grilled, slice corn off of the cob and add to bowl with remaining ingredients and stir.

Serve immediately. Will keep covered in the fridge for several days, but is best when fresh.

Source: minimalistbaker
Yields : 2  cups

Guacamole

3 haas Avocados, halved, seeded and peeled
3 tbsp lime juice (juice from 1 lime)
1/2+1/8 tsp salt
1/2 tsp ground cumin
1/4 tsp cayenne
1/4 cup onion, chopped
1/2 jalapeno pepper, seeded and minced
1 cup roma tomatoes, seeded and diced (2 tomatoes)
1 tbsp cilantro, chopped
1 garlic clove, minced

In a large bowl, place the scooped avocado pulp and lime juice, toss to coat.

Drain and reserve the lime juice, after all of avocados have been coated.

Using a potato masher add the salt, cumin and cayenne and mash.

Then fold in onions, tomatoes, cilantro and garlic.

Add 1 tbsp of lime juice.

Let it sit at room temperature for 1 hour and then serve.

Source: foodnetwork
Yields : 2 and 1/4 cup

To Serve

2 romain lettuce, chopped (1/2 lettuce per serving)
2 avocados (1/2 avocado / serving), If not using guacamole
1 cup corn (1/4 cup corn / serving), if not using corn salsa
salsa
sour cream

Add your desired topping and serve.

My version of Chipotle Burrito bowl
Taste Note: Tastes AWESOME
Note: It took me 4 hours to prepare all this from scratch.