This dish seems to be inspired by a few different things. It’s like fifty percent summer farmer’s market, fifty percent Chipotle, and fifty percent Sandra Lee’s Semi-Homemade. I didn’t do the math, but I think that works.
I was honestly just in the mood for Mexican food today. I wasn’t thinking too hard about it. Just got that spicy-zesty vibe coasting in on the heat waves today or something.
But what happened when that vibe came in contact with the plethora of juicy looking produce at the market… (and the fact that I realized I also had crazy amounts of quinoa stocked up from a recent Costco run)… was a really fresh combo that spins off nachos, burritos, and taco salad. The words “muy delicioso!” come to mind as I’m scooping it into my mouth.
I’m always a fan of delicious food, but it probably won’t surprise you that I’m also a fan of budget-friendly, easy-to-make-ahead, weeknight meals. If they come out looking a bit gourmet… well, I’m not about to complain.
And I promise… this may have lots of veggies and be really healthy… but it doesn’t like being called a salad. This one is a bad boy at heart.
Farmer's Market Burrito Bowl
Prep: 15 min. Cook: 20 min. Total: 35 min. Serves 6
- ½ small yellow onion, diced
- 1/3 large red onion, diced (or use more yellow onion)
- 1 yellow bell pepper, chopped
- 1 green onion stalk, chopped
- 1 small chili pepper, medium to low spice variety
- 2 medium-sized hatch chilies (or other medium spiced chilies)
- 1 can diced tomatoes
- Half cup cilantro, loosely packed - finely chopped (reserve some for garnish)
- ½ tsp. each chili powder, onion powder, garlic powder, cumin powder,
- ¼ tsp. each dried oregano, salt, pepper, paprika, and cayenne pepper (or more to taste)
- 1 15-oz can hot chili beans in sauce
- 2 packages 90-second microwavable quinoa and rice with garlic (or cook about 2 cups quinoa and rice)
- 1 avocado, diced
- 1 head Romaine lettuce, chopped
- 7-10 Large tortilla chips per plate
- 1-2 T. non-fat plain Greek yogurt per plate
- ¼ c. Mexican-style shredded cheese per plate
- 3 oz shredded or chopped grilled chicken breast per plate
Chop onions and bell peppers. Set aside.
Blacken the chilies on a pan under the broiler or on the stove top.
When the peppers are all lightly blackened and the skin is puckering, turn off the broiler and chop up.
Sauté the bowl with red and yellow onions using cooking spray, over medium heat, about 3-4 minutes.
Add the tomatoes, most of the cilantro, chopped chilies., plus all the spices, and cook 2-3 minutes longer until everything is slightly softened and heated through.
Cook the quinoa and rice and add to the cooked veggies. Taste test for spice-perfection.
Finally, arrange tortilla chips around the edges of the plate. Place a cup or two chopped Romaine in the center. Put down a layer of beans and then a scoop of the quinoa + rice mixture on top of that.
Garnish with chopped avocado, fresh tomato, cilantro, green onion, and lime juice. If using, place chicken, cheese, and Greek yogurt (or light sour cream) around the outside. Serve immediately!
Makes 6 servings
Nutrition per serving (including all optional toppings): 486 calories; 14 g fat (1 g saturated); 61 g carbs; 12 g fiber; 30 g protein (Bonus: 21% DV vitamin A; 55% DV vitamin C; 12% DV calcium; 25% DV iron)