Burrito Bowl

Serves 4

Cooked Veggies

2 red bell peppers, cored and sliced

2 green bell peppers, cored and sliced

16 oz. sliced mushrooms

3-4 tbsp. extra-virgin olive oil

2 tsp. chili powder

2 tsp. paprika

1 tsp. oregano

Salt and pepper to taste

Additional Ingredients

Cooked brown rice*

Sliced romaine lettuce or cabbage

Black beans

Roasted pumpkin seeds

Salsa

Fresh or cooked corn (optional) 

Serve with fresh lime wedges (optional) 

  1. Preheat the oven to 425F. Place the veggies on 2 large baking sheets. Drizzle with oil, and toss to coat. Sprinkle dry seasonings and salt and pepper on veggies, and roast until cooked through, about 20 minutes, tossing once partway through.

  2. Combine cooked veggies with all other bowl ingredients.

Notes:

  • The salsa recipe I’m linking you to is not mine. My recipe uses some dried chiles, and while those would be an excellent addition, I think starting with something more basic for now would be best.

  • When roasting veggies in the oven, you’ll want to make sure you don’t overcrowd the pans, which is why I’m calling for 2 pans. Make sure things aren’t too stacked on top of each other, and that basically everything is touching the pan.

  • You could also roast something like zucchini or corn or onions along with the bell peppers.

  • I think 16 oz. of mushrooms should be enough for 4-5 days of meals, but I’m not 100% sure. If you love mushrooms, you could bump this up.

  • Make sure to keep an eye on the peppers to not overcook them. You can also do this in the skillet, but to make enough for a week, it’ll be easier to do it in the oven, since you can’t make large batches in a skillet.

  • If you wanted to skip the brown rice and make tacos everyday, you could totally do that as well! However, a corn tortilla is definitely not as nutritious as brown rice, so totally your call.

  • The most fool proof way to cook brown rice is to cook it like pasta - make a big pot of boiling water, and add a cup or two of dry, uncooked brown rice, and let it simmer for about 30 minutes, then drain it. It’s a very untraditional way of cooking brown rice, but it works great every time. Make sure to use way more water than brown rice.

Ben Mastracco