It has been entirely too long since I have posted a recipe; I apologize.
We have been eating a lot of eggs and turkey lately and I was craving a night of vegan fair.
I am also a huge advocate of zero food waste…I had some veggies left over from tacos the other night as well as a little wedge left of butternut squash. I threw together my left over veggies, black beans, left-over cilantro & lime rice, and topped off our meal with homemade salsa and vegan ranch we always have in our fridge and wala! my Better than Qdoba Burrito Bowl was born 😉
This recipe is great, because it is incredibly adaptable depending on your likes/dislikes as well as what you have lying around needing to be used up.
I chopped up my veggies extra fine…I find my boys are much more willing to try something new if the vegetables are cooked well and in smaller than bite-sized pieces.
First I sauted my onions and squash, (squash takes longer to make tender)
Once my onions were translucent and my squash was becoming tender I added in my peppers. I need to note that I sprinkle sea salt on my veggies while I saute them…it helps bring out their moisture content and helps with the cooking process.
Next I drained and rinsed my black beans and added them to the pan.
I added some spices…..
The result isn’t as pretty and vibrant….but it is really tasty.
I put together a bowl with organic mixed baby greens, cilantro & lime rice, my veggie mixture, salsa, vegan ranch, and an avocado. It was super yummy and filling..two things incredibly important in my world as a frequent runner!
Cilantro & Lime Rice
1 cup white basmati rice (I used organic…I think it’s important to know where your rice is coming from)
2 cups water
1 tablespoon coconut oil
juice from 1 lime
1/2 tsp. salt
bunch of cilantro
Put all ingredients into pot except the cilantro. I cooked the rice until the liquid was absorbed. I fluffed with a fork and then stirred in the cilantro. I also tasted my rice after it was done cooking to make sure it had enough salt.
I got the recipe from HERE. Salsa is super simple to make, it is better than the store-bought jared stuff, (although my boys love Pace..go figure!) and with all those veggies and herbs in season right now…it is a lot cheaper and tastier to make right now.
apple cider vinegar
salt & pepper
I don’t have exact measurements for these…but I usually end up taking the last half of our vegenaise jar and throwing the rest of the ingredients in and shaking it up to make. Bodhi and I are obsessed with our vegan ranch.
This is the brand I use for vegan mayonnaise
On top of good eats tonight..I found this gem at Target today.
I’m not a huge cereal fan…unless I eat my own homemade granola…cereal lasts me about 30 minutes and after that I am starving. Maybe cereal would suffice if I weren’t running like I do, but it doesn’t.
However, I am a sucker for pumpkin anything!
My brother also sent me a photo of my dad last night. It is a picture of him for the army reserves when he was 20…it made me pretty teary eyed and nostalgic!
My dad loved cookies! His favorite included peanut butter or old fashion ranger cookies my mom was known to make when we had cereal lying around and she was in the mood for baking.
I did a little research and decided to make a version of the two…peanut butter & ranger style cookies.
Between the pumpkin spice flavor, oats, peanut butter, and chocolate…these will satisfy my hankering for something sweet and cookie.
The recipe I used is THIS.
I don’t think I would use this as breakfast…it still is a treat…but I feel better about having my cookie fix with these than the blondies I have been consuming prior.
* I subbed maple syrup for the honey, I used Bob’s Red Mill gluten free blue-bagged flour instead of whole wheat flour, gluten free oats, and I don’t like banana in cookies so I used extra peanut butter…they turned out great!
And finally….my recipe for Better than Qdoba Burrito Bowls!
- 1 small white onion, finely diced
- 1/2 green pepper, finely diced
- 1/2 orange pepper, finely diced
- 1 cup butternut squash, finely diced
- 1 15 oz. can black beans, drained and rinsed
- 1 tsp. cumin
- 1/2 tsp. garlic powder
- 1/2 lime, juiced
- salt to taste
- Toppings & Sides: cilantro/lime rice, homemade salsa, vegan ranch, and avocado
- Prepare veggies
- Heat coconut or any other veggie oil in saute pan
- Add onion and butternut squash
- Sprinkle with salt and saute until onion is translucent and squash is tender
- Add peppers
- saute until peppers are tender
- Add black beans and cook until heated through
- Add cumin, garlic powder, salt, and lime juice
- Cook for 1 minute or so until seasoning is evenly distributed
- Serve over greens and rice and top off with salsa, vegan ranch, and sliced avocado
- You can use whatever veggies you have lying around.
- Don't have green pepper? use red, purple, yellow.....
- Add jalepeno for heat
- Sweet potato is a great substitution for the squash.