This recipe is a go-to weeknight dinner for my family. My dad prepares all the ingredients (times 4 for the four of us) and lays them out in separate bowls for us to pile on our own taco salads. It's awesome. So today I share it with you all, and hopefully you can enjoy it as much as my family does.
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It’s been much too long since the last time I posted. I’ve fallen off of the blog bandwagon, but this break time has made me realize just important this site is to me. The time I have spent away from working on this site, I have been reading other popular sites and articles to acquire more ideas about how I will improve my own site’s look and content.
Anyway, in the time I haven’t been blogging, I have been reading innumerable articles and blogposts online, watching too many YouTube videos about organization, heath foods, mindfulness, and reducing waste. It’s all made me think about how every action I take is a conscious choice to live a certain way. I am coming up with a list of my central beliefs and striving to live more in accordance with them, which you can read more about in this blog post.
And that’s yet another reason why Tofu For Thought is so important to me- it’s an outlet where I can talk about vegan food and be honest about what I think. And there’s an audience who listens and responds! I am lucky in that people care about what I have to contribute to the world, and I wish the same for everyone else who strives to have his/her/their voice heard. So I thank you for reading this and for helping me to maintain this site, which has become so important to me. Have a lovely weekend!
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.Burrito Bowl
(makes 1 big serving) (recipe courtesy of my dad)
Ingredients:
Directions:
Notes:
*You can also prepare the rice, onions, and beans separately before the meal, and then you can heat them up in a saucepan before eating.
**If you used dried bean that you rehydrated, please be especially certain to cook the beans when reheating them to avoid eating bacteria.
(makes 1 big serving) (recipe courtesy of my dad)
Ingredients:
- 2 tablespoons of chopped bell pepper
- 2 sliced mushrooms
- 1/4 cup chopped tomatoes
- 1/4 avocado
- 1/2 cup dried rice
- 1/2 teaspoon cumin
- 1/4 teaspoon turmeric
- roughly 15 ounces of canned (or soaked) beans (We used a mix of pinto + cannellini beans + black beans.)
- roughly 1/4 large sweet onion, chopped
- 1 tablespoon of vegetable oil
- Optional: 1 cup of fresh greens (We used chopped romaine.)
Directions:
- Cut up the pepper, mushrooms, and tomato into small chunks. Then, mush the avocado into a pulp. Save these to top the cooked ingredients later.
- *Cook the rice as directed on the container (or put it into a pot of 1 cup of boiling water and let it simmer for 8-10 minutes). Add 1/4 teaspoon of cumin and 1/4 teaspoon of turmeric with the dry rice.
- While the rice is cooking, let’s prepare the sautéed onions. In a saucepan, sauté the 1/4 cup shopped onion in a man with the tablespoon of oil for 5-10 minutes, or until the onion piece look transparent.
- Prepare the beans by boiling them for 5 minutes, or as per the directions on the can.
- For the final setup: If you choose, lay a bed of greens on a plate or in a bowl. Arrange the rice, beans, and onions on the dish, and then sprinkle on the fresh vegetables. Enjoy now or refrigerate for later, but be sure to heat everything up properly**.
Notes:
*You can also prepare the rice, onions, and beans separately before the meal, and then you can heat them up in a saucepan before eating.
**If you used dried bean that you rehydrated, please be especially certain to cook the beans when reheating them to avoid eating bacteria.
