I’ve got a delicious protein-rich lunch idea that you’ll actually look forward to eating!

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Who doesn’t love burrito bowls? This recipe is better than takeout AND will save you $$$.

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PLUS … you can modify it based on your food preferences. The base recipe is all plant-based but you can swap out the beans for your favorite protein if you’d like to.

Make up a few ahead of time for grab-and-go lunches – just reheat them before it’s time to eat!
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DIY Burrito Bowl

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• Author: Lora Ulrich
• Prep Time: 10 – 15 minutes
• Cook Time: 10 – 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Ingredients

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• 1 tbsp olive oil
• 1 large onion, chopped
• ½ tsp each of cumin, garlic powder, and salt
• 2 large red bell peppers
• 8 oz sliced mushrooms
• 4 cups cauliflower rice
• 8 oz of your favorite hummus
• 1 can black beans, rinsed and drained (or your fave beans)
• 8 handfuls washed fresh spinach (or your fave greens)
• Optional: guacamole and/or salsa for garnish

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Instructions

1. Heat the oil (or water if you’re oil-free) over medium-high heat in a saucepan and sauté the onion until it softens and becomes translucent.
2. Stir in the seasonings and cauliflower rice and cook for a few minutes before adding the bell pepper. Sauté until it begins to soften, and then add the mushrooms. Continue to cook until the mushrooms begin to soften.
3. Add the sautéed vegetables, black beans and hummus to your bowl of fresh spinach. Serve immediately topped with some guacamole and salsa.
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Notes

Store leftovers in the fridge, covered, and reheat before serving.

Keywords: Plant-Based, Gluten-Free, Dairy Free, Main Dish, Vegetarian

Don’t these sound delicious – and super easy? Grab-and-go lunches make life so much easier!