A few things before we hop into today’s recipe! First I’d like to pause and admire the beautiful work done by Sarah of Wolf Ceramics. She made all of the bowls in this post today, and I am just so enamored by her pieces. The colors, the shapes, and the quality – it’s all there! She is such a kind and sweet human as well, mega double points.
Next I wanted to thank you for your comments and messages across all the platforms since last Saturday’s post. Where I opened up a bit more about my approach to the plant based lifestyle and took you through a little of what I eat in a day. I had such a wonderful time putting it together for you, and was really touched by the kind and encouraging comments I received. Thank you, thank you, thank you. Hopefully there will be more of those to come, every so often.
Last I wanted to let you know my pantry page has been fully updated to better reflect my shelves at the moment! There are new pictures to go with the updated text as well, including a new “cold shelf” shot from inside my fridge. If only I could find a way to make the rest of my fridge photograph in semi-decent light, I would open that to you too. But for now I’ll stick to the weekly before and afters from the farmers market in my Instagram stories ;). Or I am the only one who get’s such satisfaction going back and forth between those two shots?! Doesn’t matter. I’m still going to do it. (*wink wink*)
Now onto this fajita burrito bowl that has genuinely enriched my life this summer. The humble burrito bowl? YES. Its fast, it’s filling, and the spices are my favorites. Give me all of the cilantro, shallots, and lime juice my bowl can handle. Plus the fiber in this meal alone is enough to keep you filled all day, or all evening and then some. I love eating it for an early dinner, and will find myself still satiated as I’m climbing into bed hours later. The zucchini and bell pepper of summer right now are my faves to grill, or if you’re like me and do the “upside down grill” using the broiler cause – no barbecue (yet) – it still totally counts. When I don’t have any bell pepper I still prepare the zucchini and top it will diced cherry tomatoes instead. Feel free to add a little avocado if it’s one of those staples to your bowls, I’d just recommend decreasing the amount of brown rice a bit cause it can make you fill up faster.
Alrighty, that’s my take this week! How have your summers been? Any exciting trips or new recipes you’ve discovered that are making you feel super happy? We did a mini camping trip to Joshua Tree this past weekend with friends to get out for a night and sleep under the stars. It made me question why we didn’t do it every weekend. A much needed pause and some time to soak up great people in a wild place. Joshua Tree, you’re pretty. – xx
GRILLED FAJITA BURRITO BOWLS
Makes 1 large serving, multiply as needed.
2 tablespoons diced shallots
1/2 cup fresh cilantro, chopped
juice from half a lime
Begin by preheating your grill, or broiler if you are grill-less. Slice the zucchini into 1/2 inch thick disks, then slice the disks in half. Remove the stem and seeds from the bell pepper and cut into pieces roughly the same size as the zucchini (can be slightly larger). Feed the vegetables onto four stainless steel skewers, splash with a little vegetable broth, and douse in dried oregano and freshly ground black pepper.
Grill until the vegetables are cooked with a slight char. Set aside. (If broiling, I recommend suspending the skewers over an 8×8 inch baking pan and situating the oven rack so they sit 6 inches below the flame. Turning once to evenly cook until they show a slight char.)
If reheating, place the brown rice and black beans in a steamer basket over a pot of simmering water on the stove. Cover and let steam until heated throughout, adding the minced garlic to cook with the beans as well.
Scoop the brown rice into a wide serving bowl. Layer the black beans and garlic on top of the rice. Sprinkle with the chili powder, cumin, and black pepper. (Salt to taste.) Lightly mix the beans and spices, and slide the grilled vegetables off of their skewers and onto the black beans. Cover the dish with diced shallots, chopped cilantro, and plenty of fresh lime juice. Enjoy!
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