They’re so spicy, full but light, versatile, colorful, and nutritious. Veggie burrito bowls are trending this month.
The Big Four:
- Cauliflower and walnut tacos
- Pickled pepper strip
- Rice
- Black bean
In typical fashion, the possibilities for toppings are endless. Lime. Coriander. The salsa. Avocado. Hot sauce.
It’s tough to go wrong here.
How to make veggie burrito bowls
First of all. Cauliflower and walnut tacos.
In the case of the burrito bowl, I don’t want to pick a favorite, but guys, walnuts are our star! Super nutritious, full of omega-3 fatty acids (2.5 grams per ounce!) They are definitely “meat” for bowls.
Grind it up, bake it up, end of story.
And as long as you have your oven on, go ahead and throw a second sheet pan in there with some pepper strips.
Healthy lunch prepared FTW
On a scale of 1 to amazing, how good does it feel to prepare a healthy lunch a little ahead of time?
The morning is chaotic, and time flies. Suddenly, it’s lunchtime, and you’re super hungry. You go to the fridge, and bam, there’s something really delicious waiting for you to love you through the rest of the day.
This month, we promise to choose lunch with our friends at California Walnut. That means skipping lunch. Don’t work while eating—no midday drowsiness. If your lunch break is away from your desk and your email inbox, you win.
Instructions
- Preheat oven to 375 degrees.
- Blend all the taco ingredients in a food processor until a thick, crumbly mixture forms. Spread on a non-stick pan.
- Place the peppers on a separate baking sheet. Stir in olive oil and salt.
- Bake both sheets for 40-45 minutes.
- Cook the rice according to the package directions.
- Divide everything into six containers and put in lime wedges, coriander, salsa, avocado, etc. Delicious!
