Burrito bowls are one of our most favorite and frequent meals in our house because they’re so versatile, filling, tasty, and healthy. You can pretty much top rice and black beans with any vegetables you have on hand and top with some salsa and cilantro. This time I packed them with veggies that I had in the fridge, and I made a vegan ranch to drizzle on top. It was a little too sweet to taste like traditional ranch, but I thought it was a tasty mix with spicy salsa. It’s a meal that can come together in a few minutes and it actually fit the HCLF macros perfectly with 80/10/10. I made a huge pot of brown rice earlier in the week so all I had to do was chop the toppings and heat the beans. Fiesta in a bowl!

Stuffed Burrito Bowl

Serves 3-4

3 cups brown rice, cooked

1 can organic black beans, canned

1/2 yellow onion, diced

Handful of cilantro, torn

1 cup yellow corn

Handful of grape tomatoes, halved

1/3 red cabbage, chopped

3 green onions, diced

2 Persian cucumbers, quartered and diced

2 cups spring mix

3/4 cup shredded carrots

Salsa for topping

1 tsp cumin, chili powder, garlic powder

Salt and pepper to taste

Vegan Sweet “Ranch”

1 tbsp raw cashew butter, only nuts

1 tsp maple syrup

1/8 tsp Apple cider vinegar

1/8 tsp lemon juice

1/4 tsp dill

1/8 tsp garlic powder

1/8 tsp onion powder

Water to thin

1. Add diced onions and black beans with a little water into a nonstick skillet. Add spices and cook for a few minutes until heated through. Make ranch and set aside.

2. Top warm rice with bean mixture and all of the veggies on top.

3. Drizzle with ranch and add salsa on top. Mix and enjoy!