Candice's Burrito Bowl
Lots of people say they don't have time to make a healthy dinner. If you like Mexican food, this version of a burrito bowl might be the perfect home cooked meal for you. Using all those things you got on your wedding registry (crockpot and rice cooker), you can make not 1 but 2 home cooked meals. The first night burrito bowls, the second night, quesadillas or bean, veggie and cheese burritos, the possibilities are endless.
The night before I soak the beans following the package directions. I get started in the morning, start the slow cooker, and by 5pm everything is done.
Lets get started, first put the sprouted brown rice into the your rice cooker and add the water, then soak. In the afternoon drain the rice and reload it with water and press start.
Next onto the beans, I use adzuki beans because of their high fiber and protein count. Chop onions and grate garlic with a fine grater and put into the crockpot. Add a little olive oil. Then add the beans which you have soaked overnight after rinsing. Add required amount of water based on how much you are making. Add sea salt, pepper and press the timer as per your crockpot directions. On mine I do a 6 hour slow cook.
Next add the chicken into the other crockpot. Yes, I own 2 crockpots! One is a very nice version from Williams Sonoma and the other is an oldie but goodie. I'm sure you can pick up one for not too much at Home Goods or Target. Having 2 is wonderful. Drop in the chicken breasts, some garlic (I love garlic and its health benefits are awesome), salt, pepper, cumin and a bottle of mild salsa. Press the low cook setting again. Isn't this easy?
Go about your business for the day and come home to some wonderful smells filling your house. About 30 mins before you are going to serve dinner. Shred the chicken breasts with 2 forks.
Then chop up all of your vegetables.
De-stem and chop the kale.
Saute them with a little olive oil, some garlic, the peppers and mushrooms. Then add the kale last few minutes. Now everything is cooked and ready to assemble. You can add cheese, cilantro and avocado to taste. I like a tiny pinch of sea salt on top.
Candice's Burrito Bowls
2 Cups of Sprouted Short Grain Brown Rice (I like Lundberg brand or one at farmers market)
2 Cups Adzuki Beans (I used Bobs Red Mill brand)
4 organic chicken breasts
5 different color peppers red, yellow, orange
2 pasilla peppers
4 organic baby bellas mushrooms
1 white onion
6 cloves of garlic
Pinches of sea salt
Pinches of pepper
1 tablespoon of cumin
1 jar of mild Mexican salsa ( I like Frontera Red tomato salsa)
Diced Avocados, cheese and cilantro for garnish
This recipe is easier if you have 2 crock pots but at least put the beans in one crockpot and you can dutch oven the chicken. I use 2 crock pots. I usually start this meal in the morning and come home in the afternoon to an almost made dinner!
- Rinse rice and place into a rice cooker or pot and soak. Start rice in the afternoon when you get home.
- In first crockpot saute the onions and some of the garlic then add the beans and season with sea salt and set for 6-8 hours.
- In second crockpot place chicken, season with sea salt, pepper and cumin then top with a jar of mild mexican salsa. Set for 6-8 hours.
- When you get home turn on the rice. Season the beans. Shred the chicken.
- Chop garlic, mushrooms and peppers and saute in a pan till cooked but not charred. Add kale for last few minutes.
- Garnish with avocado, sea salt, cilantro and cheese if you'd like.
- Assemble all items in the rice bowl and enjoy!