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Veggie Burrito Bowls

August 15, 2017


These bowls are a testament to a well stocked pantry/fridge, and become even easier with some meal prep. I highly recommend you try them ASAP.


They are incredibly flexible and probably one of my most favourite dishes that is actually healthy (because: french fries). 


I can't take all the credit for these yummy bowls, I was inspired by Laura's bowls over at The First Mess to create my own unique version.  


The recipe will make enough for 2 people, so double up if you need more. Or if you're cooking for one, keep half for lunch! 



The basic premise:

  • Cook some type of grain 

  • Roast or BBQ vegetables (onion, peppers, corn) 

  • Open canned beans (black beans are best, but any would do. You could also swap them out for precooked or freshly BBQ'd chicken, if you prefer)

  • Chop tomatoes, cilantro, avocado

  • Make sauce 

  • Put everything in a bowl

  • Put food in mouth




  • 1 bell pepper, any colour, chopped (I used orange) 

  • 1 small onion, any kind, chopped (I used spanish) 

  • 2/3 cup frozen corn, or 1 fresh cob 

  • 1 cup black beans (canned, frozen or fresh) Pinto beans would also work here, but I prefer black beans 

  • 1 cup brown rice, cooked (or other grain of choice) 

  • 2 small tomatoes or one large 

  • 1/2 an avocado, or a whole one if it's small 

  • cilantro to taste, I love it and used about 1/4 cup in each bowl 

  • sauce as below


  • 1 small jalapeño, seeded

  • 1 clove of garlic, peeled

  • 2 1/2 tsp ground cumin

  • juice of 2 limes + a little bit of zest 

  • 1 tbsp honey or maple syrup

  • salt + pepper to taste

  • 1/4 cup neutral tasting oil (I used olive)

  • big splash of water

  • 1/4 cup cashews soaked overnight (sub sunflower seeds or avocado, if avoiding nuts)


Prep the day before:

  • Soak 1/4 cup raw cashews in a bowl of water on the counter overnight

    • If you forget: you can use warm water and soak for about 30 mins (it just won't be as smooth), OR use 1/4 cup cashew butter or sunflower seed butter 

  • Cook your brown rice or other grain as directed on the package 

    • This can be done the day of - however I find that some grains, especially brown rice, can take a while to cook and I find it makes life simpler to do this ahead of time. I like to make a bigger batch and then have some for another recipe.


  • Pre heat oven to 425 F 

  • Cook your rice if you haven't already

  • Chop peppers and onions, try and make the pieces about the same size so they cook evenly.

  • Spread vegetables on a baking sheet and toss with a small drizzle of olive oil or other cooking oil (about 1 tsp) and a light sprinkle of salt and pepper 

  • Roast for about 25 mins, tossing half way 


  • Make the sauce while the vegetables roast. Drain the soaked cashews. Add all the sauce ingredients to blender and blend until smooth. 

  • Chop the tomatoes, avocado, and cilantro and set aside 

  • Warm the corn and black beans (in separate bowls) in the microwave for about 1 minute, or until done. (I actually don't have a microwave so I threw it in with the onions and peppers in the last 5 mins of roasting)


Each bowl should have approximately:

  • 1/2 cup brown rice

  • 1/2 cup black beans

  • 1/3 cup corn 

  • 1/2 of the roasted veggie mixture 

  • 1 small tomato chopped 

  • 1/4 of an avocado

  • 1/4 cup chopped cilantro 

  • about 1/8-1/4 cup  sauce or however much you want 


Eat and Enjoy! 



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