Black beans with a kick combined with cilantro-lime rice make this quick and easy, plant-forward burrito bowl a comfort food you will come back to again and again.
Burrito Bowl, a Plant Forward Comfort Food
Gone are the days of beans and rice being just for poor folks. Chipotle took beans and rice to a whole new level. Truthfully, beans and rice are literally my favorite plant-forward comfort food. I say plant-forward, because we still eat meat and dairy, but we choose to focus our attention mostly on plants and let meat take a best supporting actor position.
When we were just learning about plant based nutrition, all I knew how to cook was beans and rice. For a variety, we would have rice and beans. Now, we eat plant-forward at least three times a week. Eating plant-forward allows the body to rest, refuel, and of course, it saves a ton on the food budget. Check out my post on how to Eat Real, Organic Food without Breaking the Bank.
Learning how to eat more plants was hard at first. I have always served my family fresh fruits and veggies, whole grains and legumes, but it was the mindset that needed to shift. I still looked at meat as the center of the dinner plate. Not only is meat expensive, but we eat far too much of it. Although I still look at meat and dairy as a healthy part of a well-rounded diet, I am trying to make healthier choices for my family.
Developing Healthy Habits
I love what Dr. Benjamin Hardy says about how developing healthy habits has more to do with identity than willpower. When building a habit, start with your identity. Rather than trying to build the habit of healthy eating, build the mindset of being a healthy person. When you look at your future self, are you healthy and fit? If so, what steps are you taking now that align yourself to your future self? Willpower is about fighting against something you don’t want. Identity is about aligning yourself with who you already are. That is a freebie, while you enJOY your burrito bowl. If you want to know more about Dr. Benjamin Hardy and his free course on 30 Days to Your Future Self, click here.
Cilantro Lime Rice
Why have plain white rice when you can have cilantro lime rice? The cilantro and lime layer this rice dish with some great flavor notes. Undoubtedly, I think you will agree. Plus, it is beautiful with those specks of green from the cilantro and lime zest.
Furthermore, I also add chicken bone broth instead of water when preparing rice. Anytime I can get bone broth into our food, it increases the mineral content, protein, as well as flavor of what I am cooking. Clearly, I realize this detracts from the whole plant-forward concept, but that is why I call it plant-forward and not plant based. Plants take center stage in this recipe with bone broth being the best supporting actor. Feel free to use water if you prefer not to use animal products.
Ingredients for Cilantro Lime Rice
- 2 cups water or bone broth
- 1 cup jasmine rice
- 1 bay leaf
- 1 tsp sea salt
- 1 T avocado oil
- 1 T chopped fresh cilantro
- 1 T fresh squeezed lime juice
- 2 tsp lime zest
Method for Preparing Cilantro Lime Rice
In a medium saucepan, heat the avocado oil up over medium high heat. Add in the rice and sauté for a few minutes until rice is well-coated and beginning to brown. Pour in the water or bone broth and stir. Toss in the bay leaf and salt and bring to a boil. Cover and cook for 15 minutes. Remove from heat and let sit an additional 5 minutes without lifting the lid. Remove bay leaf and fluff with a fork. Add in the cilantro, lime juice and zest. Stir to combine.
For any kind of bean recipe, I prepare my own beans from scratch using my Instantpot. Fortunately, I find most people have these nowadays, and it makes everything from beans, bone broth, and even homemade vanilla extract a breeze. Plus, preparing your own beans from scratch saves a pretty penny.
Feel free to doctor up a can of black beans for this recipe by sautéing the onions, garlic, and jalapeño and adding in the spices along with your canned black beans, but preparing your own beans really is an easy peasy, set it-and-forget it step. When planned ahead of time, this recipe yields enough beans to freeze for another meal.
Ingredients for Instantpot Black Beans
- 1 T avocado oil for sautéing
- 1 yellow onion finely diced
- 4 cloves garlic finely minced
- 1/2-1 whole jalapeño (depending on your heat preference) seeded and finely diced
- 1 lb (about 2 1/2 cups) dried black beans, rinsed
- 6 cups filtered water to cover the beans
- 2 bay leaves
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp chili powder
- 1 tsp salt to taste
- 1/4 cup lime juice
- 1/4 cup chopped fresh cilantro
Instantpot Method for Preparing Black Beans
Set the Instant Pot to the sauté setting and sauté the onion, jalapeños, and garlic in avocado oil until fragrant and transparent. Turn off the Instantpot and add in your rinsed black beans, water, bay leaves and spices. Set the Instantpot to high pressure 35 minutes and cook. Then, allow a natural release until the pressure gage button drops, signifying it is safe to open. Discard the bay leaves, adjust your preferred seasoning, and add in the lime juice and chopped fresh cilantro.
Build Your Burrito Bowl
My husband is a big fan of the burrito bowl. He likes to bite into the perfect burrito bite each time, instead of playing hide-n-seek for the guacamole behind a burrito wrap. What is it about a burrito that they put all the sour cream down on one end and the guac at the other? The Burrito bowl solves the problem, although it is not as portable. EnJOY!
- sour cream (if using dairy)
- shredded Jack or Cojita cheese (if using dairy)
- chopped tomato
- shredded lettuce
- diced red onion
- cubed avocado or better yet, Beckamole
- sliced jalapeños or better yet, Fermented Jalapeños
- tortilla chips
- salsa (our favorite is Jack’s Organic Medium Salsa from Costco)
- roasted corn
Serve with Fermented Jalapeños and Beckamole
Other Plant Forward Recipes for your EnJOYment (Coming Soon)
Garam Masala Chicken or Veggie Curry
Spicy Veggies and Coconut Rice
Butternut Squash Soup
Roasted Tomato Soup
Humm’n Hummus with Veggies and Pita Chips for a snack