This weeks recipe is also something you could make ahead and enjoy leftovers for lunch and repeat dinners. It's super healthy and quick to put together after a long day at work. Also, the cabbage and black bean slaw are more flavorful the next day and a great lunch that will give you a mid-day energy boost and hold you over until dinner!
I got this recipe from one of my favorite cookbooks, Love real Food by Kathryne Taylor. It's not a totally vegan cookbook but is vegetarian and most of the recipes are easily converted. The pictures in the book are beautiful and they include some with her adorable dog, Cookie. I use her recipe for granola from this book and it's the best I ever made.
This burrito bowl includes her cilantro-lime rice which I follow the recipe exactly and it's delicious! The cabbage black bean slaw, also yummy. Guacamole and salsa verde. I changed it up a little bit and I suggest you get creative too and add different things you like.
You can make the rice and the slaw ahead of time and either use as a quick dinner to throw together or lunch for a couple of days. I will give you her recipes and share some of the different options I would add to change it up a little.
Cilantro -Lime Rice
1 ½ – 2 cups of brown rice
1 Bay leaf
¼ Cup of fresh cilantro
2 Tablespoons of lime juice
1/ ½ Teaspoons of lemon juice
1 Tablespoon plus 1 teaspoon of extra-virgin olive oil
½ Tsp or to your taste of fine sea salt
Cabbage and Black Bean Slaw
3 Cups of thinly sliced red cabbage. (I shredded it)
2 Cans of 15-ounce black beans drained and rinsed or 3 cups of cooked black beans.
1 Red bell pepper chopped
4 Green onions chopped
½ Cup of chopped fresh cilantro
¼ Cup of lime juice
1 Cove of garlic minced
1 Tablespoon of extra-virgin olive oil
½ Teaspoon of fine sea salt
To prepare rice: Bring a large pot of water to boil over high heat. Pour the rice in and add the bay leaf. Let boil for 30 minutes or so, drop heat if needed ( Or follow your rice package directions). Drain rice and return to pot, cover, and let rest for 10 minutes off of heat. Discard bay leaf and fluff rice. Add the cilantro, lime juice, lemon juice, olive oil, and salt and stir to combine. Cover and set aside.
To prepare the slaw: In a medium bowl, combine the cabbage, black beans, bell pepper, green onions, cilantro, lime juice, garlic, olive oil, and salt. Toss to combine. Taste to check and adjust flavor if needed. Set aside to marinate. ( I also added corn to this)
These two recipes are the base for the bowl. Some things you might like to add are Guacamole, sliced avocado, salsa(Whatever kind turns your crank), Roasted sweet potatoes, Roasted corn, the list is only limited by your imagination. I could actually even just eat the rice with the slaw, maybe just the slaw by itself. It's all up to you.
Be sure to check out this beautiful cookbook and Kathryn's blog, Cookie + Kate. I still very much enjoy having the actual cookbook in hand to browse through.
Want to receive delicious, healthy, and easy recipes each week? Sign up for my newsletter SIGN UP HERE
Want to learn more about weight-loss and healthy-living and how to do it in a way that is sustainable? Let's get rid of that extra weight for good! Get on a free call with me to learn more about how I can help.
Until next week, take care of you!