A BURRITO BOWL, NATURALLY
Thursday 10.03.13 
I love burritos. I love burritos so much that if you and I were on a first date and the conversation turned to Mexican food, which it would, obviously, and you said something crazy like "I don't really like burritos" then I'd be all "OMG this date is over right now" really dramatically like, in my head. I'd scramble to make up an excuse about a family emergency, or a dramatic onset of the influenza happening RIGHT NOW. And then I'd leave, even if I thought you were dead sexy, and I'd know in my heart I'd done the right thing. I could never share my life with someone that doesn't love burritos, its an ABSOLUTE DEAL BREAKER. {more after the jump}
You know what's almost as good as a burrito? Hot sauce. Also, burrito bowls. There you have it. And if you don't like burritos, you know where the door is! (I'm kind of kidding. Kind of.) xx- Sarah
INGREDIENTS:
Makes 2 bowls, with some various leftovers
1 cup brown rice
1 cup uncooked black beans (or one can of cooked beans)
3 cloves of garlic, crushed
1 red onion, diced
1 red bell pepper, chopped
1 avocado
coconut oil
sea salt
limes, cilantro, shredded cabbage, hot sauce
METHOD:
- Soak brown rice and black beans (separately) overnight.
- Drain and rinse black beans. Place in a large heavy bottomed pot and fill with water to about 1-2 inches above the beans. Add garlic. Bring to a boil and then reduce to medium-low and simmer until cooked through (time will vary greatly depending on beams, length of soaking time, temperature, etc). Add salt when beans have cooked, to taste.
- Cook brown rice according to package instructions (in a rice cooker 1 cup to 1 3/4 cups water)
- In a cast iron skillet saute onion in coconut oil until softened. Add red pepper and cook an additional 1-2 minutes. Add 3 cups of rice and combine, cooking until the peppers are to your liking. Season with salt to taste.
- In serving bowls combine brown rice and black beans, top with avocado and shredded cabbage. Add generous amounts of cilantro and fresh squeezed lime juice. Serve hot, with hot sauce. Enjoy!
* I know you're dying to know where that geometric napkin is from...and even if you weren't, you should probably head over here anyway and check out my friend Sarah's picnic and homewares line A Sunny Afternoon Co. You won't be sorry.
burrito bowl, vegan mexican food in Food 
Reader Comments (8)
oh my! looks delish!
These photos look so delicious!! I totally admit to not liking Mexican food until I moved to NY about 5 years ago. But it's not my fault - Hawaii doesn't have as great Mexican food as NY! Now, I can't live without my burrito bowl - it's my favorite food ever and I probably make one for myself 1-2 times a week (and it's so easy!) I'm making up for all the lost burrito bowls in my life :) I'll have to try this version!!
This looks delicious! This would be an easier dinner to make for after work.
The burrito bowl is my favorite go-to vegetarian/vegan dish. Loving this recipe! YUM.
You are so inspiring with all your amazing food suggestions. Thank you for sharing healthy and delicious new treats! Happy Nesting!
Looks so delicious!! And it's healthy :) ps. Love your photography!
I love tacos and Mexican food to! In fact, my good friend who is getting married decided to have nachos at her bridal shower and tacos at her wedding reception. That is my kinda food! Maybe not my choice of wedding food, but who can complain? I think everyone loves Mexican. Don't they? I will have to make this burrito bowl soon! You always have the prettiest food pictures ever. =) I get so hungry just looking at them.
I once dated a guy (for five years!) that hated Mexican food. It always bummed me out that he never wanted to go to my favorite restaurants, which were all Mexican. That wasn't the reason for our split, but damn am I glad that my new man loves burritos as much as I do!