Living in Southern California, things like burrito bowls are a staple in the kitchen as well as when eating out. It’s really the perfect meal because you have a grain, protein, and vegetable. We make them often and with a variety of ingredients if we aren’t chowing them down at places like Chipotle.
Beets are a favorite around here. They are bright pink and absolutely beautiful but there’s something special about their flavor. Mildly sweet and tender, and also fresh tasting and an interesting addition to any dish. I had a few beets hanging out in the fridge, so I thought, why not? Let’s put them into a burrito bowl and call it a meal. A last minute dinner decision turned out to be a hit and one of our favorites.
Beet Burrito Bowls
-3 medium sized beets, peeled and diced
-1 half large onion, diced
-2 medium to large zucchini, diced
-4 cloves chopped garlic
-2 cups cooked rice
-1 can of black beans
-salt and pepper
-optional: red pepper flakes or salsa
1. Preheat oven to 400 F and be sure to get your rice cooked according to the package directions (usually 1 cup rinsed rice in 2 cups water, bring to a boil and then simmer until the water is absorbed) while you chop up the vegetables. Be sure to peel the beets first. The smaller the pieces of beets, the softer they will be once cooked. Mix the beets, onion, and zucchini in a casserole dish with several tablespoons of olive oil. Season with salt and pepper to taste.
2. Bake for 20 minutes. Stir well and add garlic and the juice of one half of the lime. Bake for an additional 20 minutes.
3. Serve on top of the rice and squeeze more lime on top. Enjoy!