Friday, July 20, 2012

A bowl of goodness

This bowl is full of goodness. It starts with a bed of brown rice, then pinto beans and sautéed summer vegetables before it's topped with avocado cream and jalapeño slices. This bowl is packed with fiber, protein, vitamins and minerals. It's easy to prepare and is budget-friendly making it the perfect dinner for a crowd. Plus it's a way to use up all of that summer squash hiding in your crisper.
I love bowls like this. It's hearty without being heavy. I cook extra, so I can easily whip up a healthy lunch or dinner in minutes. This bowl is also gluten free and dairy free.
Cook brown rice according to the package. Then make all these yummy toppings. Cheese is optional, but would be an excellent addition as would homemade pico or tomatillo salsa.
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Pintos & peppers
1 red bell pepper, roasted (do ahead)
1 tbsp olive oil
2 cups cooked pinto beans (or 1 15-oz can) and their liquid
1 jalapeño, minced
half of a red onion, diced
1/4 tsp sea salt
2 garlic cloves
1/2 tsp chili powder
1/4 tsp ground coriander
1/4 tsp dried oregano
1/2 tsp whole cumin seeds
1/2 c cilantro
1 lime wedge

Preheat oven to 400. Put the bell pepper onto a baking sheet. Roast the bell pepper whole until it's browned all over and starts to blacken in places. This should take 30-45 minutes depending on the size of your pepper. Remove from heat and put into a sealed plastic bag. Once it's cool to touch, remove from the bag, and peel the skin off the pepper. Dice the pepper into small pieces. Do this step ahead of time. It can also be done the day before.

Heat olive oil over medium heat. When it's warm, add the onion, jalapeño, and salt. Stir often, cooking until the onions are translucent. Add the garlic, chili powder, cumin, oregano, coriander, roasted red pepper, and half of the cilantro. Cook until the spices are fragrant. Add the beans and their liquid (from the can or saved from cooking them). Cook over low heat for 20-25 minutes. Remove from heat and add the remaining cilantro and a squeeze of lime.

Sauteed summer squash & zucchini
1 tbsp olive oil
1/4 of a red onion
1 summer squash, sliced thinly into rounds
1 zucchini, sliced thinly into rounds
2 garlic cloves, minced

Heat olive oil over medium heat. Add the onion and a pinch of sea salt. Cook until the onion is translucent, then add the squash and zucchini. Cover, cooking for about 5-8 minutes. Uncover, add the garlic, stir well. Cook for another few minutes, and remove from heat. 

Avocado cream
2 avocados
1/4 c cilantro
1/4 c ice cold water
1/4 tsp salt
1/4 tsp pepper

Blend all ingredients together until smooth. Eat on everything.
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Now assemble your bowls and serve with this michelada. Happy Friday friends!