Lentil Soup, Crockpot Burritos & Baked Rice Bowls

Whoops, sorry for the hiatus. I hope you weren’t waiting on my blog for your dinner plans ;).

Tuesday it
felt like fall had finally arrived. It was cool, clear, crisp and just lovely. My meal plan said, “Rice Bowls” but I was feeling comfort food. For me, that doesn’t mean creamy or heavy necessarily, but warm, “deep” food. So I thought I’d bake my rice bowl and add some roasted veggies.

Baked Rice Bowl

  • 1 1/2 c uncooked brown rice
  • 1/4 c chopped cilantro
  • 1/4 c chopped green onion
  • 2 T lime juice
  • 2 c cooked beans of your choice (I used pinto because that’s what I had in the freezer)
  • 2 sweet potatoes, peeled and cubed
  • 2 zucchini, cubed
  • 1/2 c shredded cheese such as colby or monterey
  • tomatoes, fresh spinach, avocado and salsa for serving

Cook your rice whatever way you normally do. While it’s cooking, roast your sweet potato and zucchini by first heating your oven to 425, then tossing the veggies in a little olive oil. It should be enough to lightly coat each piece. Keep the potatoes and zucchini separate, as they cook for different amounts of time. Lay the sweet potatoes in a single layer on a parchment lined baking sheet. Roast for 20-25 minutes, turning halfway through. They’re done when lightly browned and tender. Roast the zucchini for 10-15 minutes, turning once.

When your rice is done, stir the cilantro, onion, lime juice and some salt in. Adjust the salt according to taste–if you’re using canned beans, go lighter than if you’re using dried.

Layer the rice, sweet potato, beans and zucchini in a sprayed 9×13 pan. Sprinkle with cheese and bake at 350 for about 30 minutes or until heated through. This will of course take less time if you’re using hot ingredients, more if you prepared it during nap time and put it in the fridge…

Serve the rice and beans with gobs of fresh spinach, chopped tomatoes, avocado and generous amounts of salsa.

Wednesday we tried this yummy lentil soup and tonight we did these crockpot burritos….except I forgot to start them early enough so I just roasted my potatoes as above. So far we’ve had a meatless week. The lentil soup was tasty and satisfying. We really like Indian food, so the flavor combination was right up our alley. The burritos tonight were also really good. Husband and son approved!

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