I seem to be going through a phase at the moment. A phase that includes obsessing over Mexican inspired dishes. Do you ever get that? When you enjoy something so much that you could quite literally eat the same stuff for every meal?
I get it a lot, whether it’s for specific types of cuisines or specific foods. Then, eventually, I get bored or remember something else I really really like and I stop eating the stuff for months until the obsession returns.
Yeah, it’s all about Mexican food at the moment. But there’s another thing that’s kind of throwing a spanner in the works. There’s no way in hell I’m giving up my favourite foods but I am also trying to shed a bit of weight and, as you can imagine, things like enchiladas with a mountain of oozy melted cheese are quite hard to fit into a calorie-controlled meal plan.
So here comes today’s Vegetarian Burrito Bowl, created to strike a good balance between satisfying my taste buds (life’s too short to eat stuff you won’t enjoy!) and making sure what I eat is as nourishing as possible.
Today’s recipe is something that I’ve been thoroughly enjoying for my lunches recently: a healthier take on a classic vegetarian burrito bowl that cuts down on the calories and ups those all important nutrients.
It will keep you full for ages without the sleepiness that comes after a big meal and, as the name of the recipe itself says, it’ll leave you feeling good, knowing that you’ve just had a seriously tasty meal that’s also great for you.
First of all, this burrito bowl packs in all the ingredients that you’d normally find in a wrap: black beans, sweetcorn, tomato, crunchy peppers and red onion, fresh coriander.
So what’s the healthy twist?
1. Instead of white, I decided to use brown rice. No real difference in terms of calories, but mega added points when it comes to fibre, antioxidants, vitamins and minerals. Boom!
2. No avocado and no cheese. I know, I know, I can hear you all scream from here but, trust me on this one: this burrito bowl works perfectly without. And if, like me, you’re looking to lose a few pounds, cutting down on things like avocado and cheese (which, we have to be honest, are as high in calories as they are absolutely bloody fantastic) can help. See how I said “cutting down” and not avoid altogether. You only live once!
3. An easy-to-make skinny dressing. It’s something I picked up from a video about salads Jamie Oliver shared on his Twitter account recently: lime juice, olive oil, fat free yoghurt and a dash of pepper. Prep it in advance and add it to the rice mix when you’re ready to eat. So fresh and none of the weird ingredients that you find in ready-made salad dressings.
The result is a bowl of deliciously fresh food that you’ll want to eat time and time again.
Here’s how you can enjoy this vegetarian burrito bowl too…Print
A healthier take on a classic vegetarian burrito bowl that cuts down on the calories and ups those all important nutrients.
For the burrito bowl:
1 can of black beans, drained and rinsed
1 small can of sweetcorn (preferably without added salt or sugar)
1 red pepper, chopped
1 green pepper, chopped
1 small red onion, chopped
2 medium tomatoes, chopped
1 pack of microwave brown rice (or 250g cooked brown rice)
A handful of chopped fresh coriander
Salt to taste
For the dressing:
The juice of 1 lime
1 tbsp good quality extra virgin olive oil
2 tbsp fat-free plain yoghurt
- Mix the black beans, the sweetcorn, the peppers, the red onion and the tomatoes in a bowl. Then microwave the rice according to package instructions and add it to the other ingredients. Tip in the coriander, season with a pinch of salt and mix well.
- To make the dressing, simply put all the ingredients in a small glass jar and shake well. Or if you don’t have a jar, just place them in a glass or mug and mix well using a fork. The dressing must be refrigerated if not eating right away.
- Drizzle your burrito bowls with the dressing when you’re ready to eat and enjoy!
Don’t forget to save this recipe to your favourite Pinterest board for later!