Kimchi Burrito Bowls
SteamersLunchVeganMicrowaveDinnerLunchVegetarianGluten-freeDairy-freeDinnerBetter Than TakeoutLunar New YearHigh ProteinSugar ConsciousGarlic-freeOne Dish
This recipe is ideal for using up any leftover rice or grains you have in the fridge.
Ingredients
- 2 cans (14 oz/398 ml each) low-sodium black beans
- 2 cups cooked white rice
- 1⁄4 cup water
- 2 tbsp Nourish Broth Mix or Vegetable Broth Mix
- 2 Roma tomatoes
- 1 bell pepper
- 1⁄2 cup kimchi
- 8 cups chopped romaine lettuce
- 1⁄3 cup grated cheese, your choice
Preparation
- Drain and rinse beans. Place beans and rice in Multipurpose Steamer. Stir in water and broth mix. Cover; microwave on high 2–3 min or until heated through.
- Meanwhile, dice tomatoes and pepper. Chop any pieces of kimchi if they’re too large.
- Divide bean and rice mixture, tomatoes, peppers, kimchi, and lettuce between four bowls. Top with cheese.
Epicure Products Used
Nutritional Information
Per serving: Calories 370, Fat 4.5 g (Saturated 2.5 g, 0 0 g), Cholesterol 10 mg, Sodium 530 mg, Carbohydrate 64 g (Fiber 18 g, Sugars 4 g), Protein 20 g.
Tips
If your rice was cooked more than a day ago, you might have to increase the amount of water in the steamer when reheating to help hydrate the grains.
Kimchi is a fermented food that may promote optimal gut health. Look for it in the refrigerated product section of most grocery stores—it’s often beside the tofu.
Perfectly Balance Your Plate
Serve with 1 tbsp Epicure dressing of your choice.