Satori

No Meat Everyday

I have decided to give the vegetarian lifestyle a go.  I pretty much lead a vegetarian lifestyle now as my husband has been vegetarian since he was a teenager. So it’s not like I’m cooking up a big steak for us every night as it is!

So to honour this somewhat grand occasion I will share with you my favourite vegetarian recipe – Veggie Burrito Bowl with Salsa, Guacamole & Cheddar.  I found this on the Mealime app.  My husband used to be a cook for a mexican restaurant so we both love mexican food.  It’s one of the few cuisines that has a lot of tasty options for vegetarians.

no meat everyday

Ingredients for 4 BIG servings:

2 Avocados

1 cup Basmati Rice

1/2 (227g) block Cheddar Cheese

1 small bunch Cilantro/Coriander

6 cloves Garlic

2 Jalapeno Peppers

2 Limes

2 (398ml) cans Pinto Beans

1 medium Red Onion

4 Tomatoes

Black Pepper

Cumin

Oregano

Salt

Virgin Coconut Oil

Method:

Rinse Rice in a Colander until water runs clear, then transfer to a small saucepan.  Add 2 cups water and 1/2 tsp salt; bring to boil.  Reduce heat to low, stir and cover.  Cook until liquid is absorbed, 16-18 minutes.  Remove from heat and let stand, covered, for 5 minutes.

Halve and pit avocados; scoop out the flesh into a medium bowl.

Wash and small dice tomatoes.  Transfer to a different medium bowl.

Peel and small dice red onion.  Peel and mince garlic.  Wash, seed and mince jalapenos.  Wash and dry cilantro/coriander. Shave leaves off the stems; discard the stems and mince the leaves.

Add 1/2 of the cilantro/coriander (save the rest for the rice), 1/3 of the garlic (save the rest for the salsa and beans), juice of 1 lime, 1/2 tsp salt and 1/4 tsp pepper to avocado.  Mash and mix until well combined.  Set aside.

Add 1/2 of the onion, 1/2 of the remaining garlic, 1/2 of the jalapeno, juice of 1/2 a lime, 1/2 tsp salt and 1/4 tsp pepper to tomatoes.  Mix and set aside.

Heat a skillet over medium heat.

Drain and rinse beans.

Coat bottom of skillet with coconut oil.  Add beans, 1/2 cup water, remaining onion, garlic and jalapeno, 1/2 tsp cumin, 1/2 tsp oregano, 1/2 tsp salt and 1/4 tsp pepper.  Stirring occasionally, cook until water is evaporated and beans are heated through, 2-3 minutes.

Finely grate 1 cup of cheddar.

Add remaining cilantro/coriander and juice of 1/2 a lime to rice. Stir to combine.

Place rice in a bowl and top with beans, salsa, guacamole and cheddar.  Enjoy!!

 

Down the track I think I would like to become vegan but little steps…

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