Back in my student days living in New York City, Chipotle was one of our go-to quick & easy dinners. I still crave it sometimes, so I created the same Mexican DIY bowl to make at home that carried me through so many sleepless nights working on projects and studying.
Serves two plus leftovers.
Ingredients: (preferably organic)
- 2 cups brown rice, cooked
- 4 cups romaine lettuce
Black Beans
- ½ cup black beans, soaked overnight
- 1 tbsp avocado oil
- 1 small yellow onion, finely diced
- 1 clove garlic, minced
- 1 tsp cumin powder
- 1 tsp salt
Caramelized Peppers
- 2 peppers, peeled & cut into strips
- 1 tbsp avocado oil
- pink Himalayan salt
Guacamole
- 2 avocados
- 1 small tomato, diced & de-seeded
- ½ lime, juiced
- Splash of olive oil
- garlic powder, to taste
- smoked paprika powder, to taste
- cumin powder, to taste
- pink Himalayan salt, to taste
Honey Lime Dressing
- ¼ cup lime juice
- ¼ cup olive oil
- 1 clove garlic, minced
- pink Himalayan salt, to taste
- cumin powder, to taste
- a pinch of cayenne pepper
Garnish
- vegan feta cheese, crumbled
- lime
- cilantro
Directions:
01. In a large pot, heat up the 1 tbsp of avocado oil, add the garlic and onion and sauté until translucent. Drain and rinse the beans and add them to the pot with 1 ½ cups water. Cook for about an hour, until tender. (If you are using canned beans use reduce the cooking time to 20 minutes and use the liquid from the can to cook them in). When they are tender, season with cumin, pink salt and black pepper.
02. Pre-heat the oven to 200 degrees. On a parchment paper lined baking sheet, toss the peppers with avocado oil and salt and massage until soft and marinated (this is important for them to become nice & caramelized). Bake for 35 minutes.
03. For the guacamole smash the avocados with a fork, add diced tomato, lime juice, olive oil and spices, mix to combine.
04. To make the honey lime dressing combine all ingredients in a small bowl and whisk to combine.
05. Assemble your bowls: romaine lettuce, brown rice, black beans, guacamole and caramelized peppers. Garnish with vegan feta cheese, lime, cilantro and drizzle with honey lime dressing. Enjoy!
