Burrito Bowl Recipe

by Health Stand Nutrition | May 5, 2018

Burrito Bowl with Peanuts Recipe

Go high-flavour with this peanut-packed burrito bowl. With fresh flavours and a kick of spice, you’ll love this all-in-one meal. More great recipes can be found at www.peanutbureau.ca

Post sponsored by the Peanut Bureau of Canada

Cooking time: 20 minutes

Makes: 2 bowls

What you need:

• ½ cup (125 mL) long grain rice (whole grain or white rice)
• 2 tbsp (30 mL) chopped cilantro

Spiced peanuts

• 1 tsp (5 mL) peanut oil
• ¼ cup (60 mL) peanuts
• ½ tsp (2 mL) Tex Mex seasoning

Red wine peanut dressing

• 2 tbsp (30 mL) peanut butter
• 1 tbsp (15 mL) each red wine vinegar and water
• 1 to 2 tsp (5 to 10 mL) hot chipotle pepper sauce, or to taste

Salad

• 1 cup (250 mL) canned black beans, well rinsed and drained
• 1 tomato, cut into thin wedges
• 2 tbsp (30 mL) each chopped red onion and chopped cilantro
• Generous squeeze lime juice
• ¼ tsp (1 mL) salt
• 1 cup (250 mL) shredded romaine lettuce
• ½ cup (125 mL) corn, fresh (or thawed, if frozen)
• ⅓ cup (75 mL) grated cheddar cheese
• ¼ avocado, peeled and cut into thin strips (optional)

How to prepare:

Cook rice according to package directions. Stir cilantro into cooked rice. Meanwhile, heat oil in a small frying pan over low heat. Add peanuts and seasonings. If peanuts are unsalted, add a generous pinch of salt. Cook, stirring continuously until peanuts are toasted, 2 to 3 minutes. Remove from heat and set aside.

Prepare red wine peanut dressing by whisking all ingredients together. If dressing is thicker than desired, thin with water.

In a bowl, combine beans, tomato, red onion, cilantro, lime juice and salt. Divide rice in 2 large, deep individual bowls and drizzle with half the dressing. Place bean mixture on top, taking up about ½ of each bowl. Beside bean mixture, place lettuce, corn and cheese. Fan avocado strips on top. Drizzle with remaining dressing and sprinkle with spiced peanuts.

 Per serving (1/2 of recipe)

•  590 calories
• 26 g fat (7 g saturated fat, 0 g trans fat)
• 15 mg cholesterol
• 770 mg sodium
• 72 g carbohydrate
• 12 g fibre
• 7 g sugars
• 22 g protein