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
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:
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:
Eat and Enjoy!