Veggie Burrito Bowl – Daniel Fast Friendly

We love burritos and burrito bowls, and thankfully you can make your own quick dinner at home for much less than you would pay for takeout. Although fajita beef and chicken are a delicious inclusion, you can also make a veggie burrito bowl with beans, rice, and toppings that would be great as part of a Daniel Fast. I omitted all meat and animal products (including dairy like sour cream and cheese) when we ate this during a Daniel Fast. If you have no dietary restrictions, you could easily add in your toppings of choice to vary the Veggie Burrito Bowl recipe below. This colorful dish tops brown rice and black beans with sautéed bell peppers and onions. Then we added Mexican corn, lettuce, tomatoes, avocado, cilantro and olives. It's a great mix of flavors and very filling!

Southwest Whole Grain Bowl

Serves 2

1 cup cooked quinoa

1/4 cup black beans

1/4 cup corn, fresh or frozen thawed

1 cup raw bell peppers and onions, sliced

1 cup romaine lettuce, thinly sliced

1/2 cup fresh tomatoes, chopped

1/2 avocado, sliced

2 TBS pumpkin seeds

2 TBS fresh cilantro

Fresh lime

Olive oil

1. Divide quinoa between two bowls. 

2. Drain excess liquid from canned or previously cooked black beans, and thaw corn if using frozen. Divide between two bowls.

3. Bell peppers and onions can be added raw or sautéed 4-5 minutes in a skillet with a small amount of olive oil, then added to the bowls.

4. Top with lettuce, tomatoes, avocado, pumpkin seeds and cilantro.

5. Garnish with a squeeze of fresh lime.