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Clean Eating Burrito Bowl for One

1/22/2016

1 Comment

 
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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.
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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.
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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:
  • 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:
  1. 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.
  2. *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.
  3. 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.
  4. Prepare the beans by boiling them for 5 minutes, or as per the directions on the can.
  5. 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.

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1 Comment
vigie
1/30/2016 07:24:49 pm

Boy that looks good. Think I can get your dad to cut some up for me?

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     I'm Felicity, college junior who thinks about cooking vegan foods a lot more often than I actually cook (which is pretty much never because it's either a dining hall or microwave noodles for me).

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