It’s been a very good day. My parents are visiting all the way from Maine for the weekend, and little M couldn’t be happier to have even more attention than usual. Probably little M’s greatest joy is that Grandma and Grandpa found a steal of a deal at some liquidation store and found a Melissa and Doug kitchen set for $25. Whaaaaaaaaat?!?!?!
Needless to say, little M is revolting against all naps and routine and is busy playing with her new kitchen. Excitedly, she bustles around, wiping her little counters and opening and closing her new oven and refrigerator doors.
Her behavior reminds me of my early cooking days–baking blueberry muffins every Friday afternoon. It was my assigned “chore,” but I was happy (more like over-joyed) to do it. I still remember excitedly licking batter (egg-free) out of the mixing bowl while waiting for my precious muffins to cook. I think I was around 9 years old??
So what do toddler kitchens and kiddish baking have to do with black bean burrito bowls? I honestly have no idea.
But who cares?
Is it even possible to go wrong with black beans, cilantro, lime, veggies galore, and brown rice or quinoa? Nope, I didn’t think so either.
And then, as if to seal the deal, you drizzle some vegan potato/carrot nacho sauce on top, along with a dollop of homemade vegan sour cream. Y to the YUM.
I hope you all have a fabulous weekend!
You can find my favorite vegan nacho cheese sauce here and what looks like a really great vegan sour cream recipe here.
Black Bean Burrito Bowls
Ingredients
- 2 cups dry brown rice or quinoa, cooked according to package instructions
- 1 can 15 ounce black beans
- 10 ounces frozen corn thawed
- 1/2 cucumber peeled and diced (or about 2/3 cup)
- 1/2 cup diced red bell pepper
- 1/2 cup diced tomato
- 1/3 cup diced red onion or less, if desired
- 1/2 cup finely chopped cilantro loosely packed
- 2 tablespoons extra virgin olive oil
- Juice of 1 lime
- 1/4 teaspoon garlic powder
- Salt to taste
- Several tablespoons of your favorite vegan cheese sauce and/or vegan sour cream See above for links to my favorite recipes.
Instructions
- Cook rice or quinoa according to package instructions.
- In a mixing bowl, combine black beans, thawed corn, cucumber, bell pepper, tomato, red onion, cilantro, olive oil, lime juice, garlic powder, and salt.
- In 4 serving bowls, layer a scoop of rice or quinoa, black bean salad, and a dollop of vegan cheese sauce and/or sour cream. Top with a little extra cilantro for garnish, and serve, preferably while rice is still hot.
Notes
Nutrition
http://ifoodreal.com/
I’m sooooo happy you back in the game, my friend. Been seeing your posts but had no time to comment. I hope you are feeling great and this burrito bowl looks heavenly. Pinning to try! Have a blessed weekend!:)
http://mysavoryspoon.blogspot.com
Love this burrito bowl, great flavors. Does your little cook prepare the same meals as you, so cute. Reminds me of my daughter at that age.
Aw, thanks Cheri! Haha…I don’t know what little M is making in her kitchen. A few minutes ago she was baking some dollhouse furniture in her oven. Sounds tasty, doesn’t it?? ;) :D
Oh Lindsay, now that I’m over morning sickness I want to try everything on this blog. I got all the ingredients to make myself a black bean burrito bowl tonight since hubby is working. Lots of good nutrients for the baby and great flavors for me. I am going to use the Cashew queso from Isa this time, but anxious to try the nacho cheese recipe you posted, too. Looks delish and I think the consistency looks better. Next up will be that apple bread you posted. Yum! Your blog is just awesome!! I’m going to spread the word. :)
Can’t wait to try this out! Looks delicious! : )
http://www.marystestkitchen.com
Oo I love bowls like this. It’s so easy to mix and match for taste or for nutrition. Gorgeous pictures too :-)
Thanks, Mary!! :)
http://www.shelikesfood.com
It is definitely not possible to go wrong with all this yumminess!! I could eat burrito bowls everyday and never get sick of them. I love the added cheese sauce on top :)