I’ve been experimenting with grain-less meals recently as there are so many theories out there about how grains are inflammatory. While I do believe whole grains are definitely needed in our diets as they are a great source of protein for vegetarians + vegans and fuel for the brain, I think we tend to over do them. They are also particularly useful for athletes and runners as a slow release of fuel while training or working out. I have found that we use them to fill our plates or as snacks when again they are only meant to add nutrients and texture to the meal versus being the star of the show. As I’ve always said, your plate should always be 3/4 greens + veggies and the whole grains + protein should be the other 1/4. Like I do with all theories, I test them out on myself to see how I feel and see how they fit into the “little adapts” philosophy. I will keep you posted as I experiment more, but this chipotle burrito bowl made with cauliflower + broccoli rice is definitely filling even without the whole grains + meat. Cinco de Mayo is coming up and you’re going to want to make this one 🙂
- 2 tbsp avocado oil
- ⅓ of a white onion diced
- ⅔ of yellow pepper diced
- 1 cup frozen or fresh cauliflower rice
- 1 cup frozen or fresh broccoli rice
- ½ cup halved cherry tomatoes
- 1 tsp chipotle seasoning (sub cayenne, paprika, etc. combo)
- Black pepper to taste
- 1 can black beans drained and rinsed
- 4 tbsp guacamole or 1 whole avocado sliced
- 2 handfuls of leafy greens of your choice
- Dice onion + yellow pepper. Heat a pan on medium-low heat + once heated, add in avocado oil.
- Add in onions, yellow pepper and black pepper to the pan. Sauté until the onions start to turn golden brown.
- Add in the cauliflower + broccoli rice along with the chipotle seasoning. (Note: You can make your own cauliflower rice by washing + cutting the head into florets and then throwing into the food processor to create "rice" size pieces. The same thing can be done with the stems of the broccoli. You can wash + chop up the stems of the broccoli and throw into a food processor.)
- Mix ingredients well and bring down to low heat. Cook for about 5 to 7minutes until all the flavors have been absorbed. Make sure to stir periodically.
- Add in halved cherry tomatoes + black beans and stir. Then cover and cook for another 5 minutes and continuing to stir.
- Turn off the heat and uncover + allow to cool for a few minutes.
- Place 1 handful of greens into the bottom of each bowl. (Note: This recipe makes 2 servings, but you can save the mixture for lunch or dinner the next day if you're only making 1 bowl. Easy meal prep!)
- Once the "rice" mixture is cooled, add about ½ into each bowl and top with 2 tbsp of guacamole or ½ an avocado sliced.
- Enjoy this vegan bowl!
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With Health + Happiness Always,
Jax
PS – Love avocado? Try this avocado based smoothie recipe here.
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