Ever since my friend Lisa took me to Chipotle’s the first time, I’ve been obsessed with burrito bowls. We don’t have Chipotle’s chain here so when I’m feeling like a burrito bowl I make them myself. This is a play on that meal, using leftover chili and staples that I typically have prepared in the fridge. This is a vegan, gluten free recipe, but you won’t feel deprived in any way munching this bowl.
Layer in bowl-
Cooked white rice (today’s rice is basmati to go with a vegan curry I made this morning)
Cauliflower rice (boiled cauliflower mashed with a little water and salt)
Smokey bean and corn chili
Heat and then top with
Sweet grape tomatoes
Small avocado mashed with spicy green salsa
Small handful broken corn chips
This meal is going to be one of my go to’s over the coming months as I experiment with my diet and do my 108 day countdown to the Kumba Mela trip to India I’m going on with my friend Dorothy.
I usually make a big batch of this to do multiple pots of chili without having to remix or measure any spices. Toss everything into a storage container, shake and mix up well, and the seasoning for my chili is ready when I am. This also makes it easy for Jeff to whip up a batch of chili that tastes like mine.
4 tbsp chili powder
2 tbsp smoked paprika
3 tbsp cumin or coriander
1 tbsp cayenne powder
2 tbsp ground ancho chili powder
2 tbsp black pepper
4 tbsp salt
Notes- all spices are ground, and I like to toast my spices in oil for a few minutes in the pot after the onions have softened and before adding any liquids, tomatoes or beans. Then I use the tomatoes to deglaze the pot.
What do I get when I go to the grocery store with no idea of what I want to make? A bunch of ingredients that speak to me in some way or another that don’t really seem to make sense together. Although this looks like a bunch of odd ingredients (because it is), it tasted out of this world great. I made it last night and it’s already gone, so no pic this time around.
Feta in oil with spices
quart fresh cherry tomatoes whole
5 steamed corn cobs (corn cut off)
1 3/4 cup cooked orzo
large bag shell off shrimp, cleaned and coated in jerk spice, quickly pan cooked
1 tbsp salt and 1 tsp pepper
Dump in large bowl and stir. Done.