Vegetable Burrito Bowl
Equipo ekilu
ingredientes
10
Dificultad
Baja
Tiempo
25'
2 Porciones
Ingredientes frescos
lechuga
2 tazas
tomate
1 unidad
cebolla
1/4 unidad
ajo
1 diente
aguacate
1 unidad
Ingredientes de despensa
arroz
1 taza
garbanzo en conserva
1 bote pequeño
sal
2 pizcas
maíz
2 cucharadas
aceite de oliva
2 cucharadas
Pasos
1
Start by preparing the rice if you don't have any already prepared. For this, add a tablespoon of olive oil in a pot, and once it is hot, add the sliced clove of garlic. When it begins to lightly brown, add the rice. Stir it for a couple of minutes before adding the hot water with a pinch of salt. Cook over high heat for 7 minutes and then turn down the heat to low and cook for 8 more minutes. If in this time, it absorbed all of the water and is still hard, add more water. Let it sit for a little bit.
2
Chop the lettuce and dice the tomato and onion. Place the diced tomato and onion in a bowl and add some oil, lemon, salt, and mix (if you feel like it, you can also add some drops of hot sauce and chopped cilantro).
3
Drain the corn and garbanzos from their containers into a bowl. Mix.
4
Place the rice into a bowl followed by the corn mixed with garbanzos, the lettuce, and the tomato and onion. Finish by adding diced avocado on top.
Trucos y Consejos
This burrito bowl can be dressed with oil, lemon, salt, and some spice. Add chopped cilantro to make it taste even better.
You can eat it whichever way you'd like, as a salad, to accompany nachos, or to fill tortillas with.
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