Beans, rice, spice, brightly coloured veggies – this simple recipe for veggie burrito bowls has it all. It’s quick and satisfying, perfect for a weeknight, is great for meal prep and can be tweaked to your heart’s content based on the leftovers you have in the fridge. You can use the filling to make this veggie burrito bowl or a taco salad, but it makes a great wrap, dip or nacho topping as well. Or go simple and have it straight up as beans n’ rice. You can even leave out the rice entirely or swap in cauliflower rice to make this a grain-free meal. Freeze any leftovers for an even quicker weeknight meal later on. And if you’re not familiar with cooking your own beans and grains, this Guide to Cooking Beans and Grains will turn you into a pro.
This delicious gluten-free and dairy-free recipe comes from our 2016 edition of From Scratch Cooking, our annual e-cookbook for charity. For this project our Culinary Nutrition Expert Program graduates donate their recipes and we give 100% of the proceeds to worthy causes.
Sheena Scott, a Culinary Nutrition Expert and talented recipe creator, came up with this recipe. She’s full of delicious recipe ideas and is a talented food photographer, too!For more fantastic recipes like this one, get your copy of From Scratch 2016!Print