Veggie Burrito Bowl with Yellow Rice and Cilantro Lime Vinaigrette

Better than take out, this loaded burrito bowl is packed with flavor and good for you veggies in every color of the rainbow and fiber and protein from the cumin black beans. Did you know that eating beans and rice together makes it a complete protein?  Get choppin!

Very little cook time is needed for this healthy dinner making it my idea of a perfect summer meal. Leftovers mean I'm looking forward to lunch the next day in a big way. I love the crunch factor going on from the radishes, purple cabbage, carrots and yellow peppers which make this salad very filling and satisfying. The flavor is bursting in every bite from the cilantro lime vinaigrette, cumin black beans and the yellow rice. 

You could use saffron for the yellow rice if you have some on hand but it's pretty pricey and there's plenty of flavor going on in here already. I used much thriftier turmeric which happens to be super good for you and gives the rice a pretty yellow color.

Start with a big handful of chopped Romain lettuce. I like Romaine in my burrito bowls for the crunch factor in place of calorie loaded tortilla chips {my weakness!}

Then pack in your fav veggies and beans, be creative, try jicama, radish, purple cabbage, peppers, roasted poblanos, pickled jalapeños. If you don't care for cilantro try blending up some tomatillos with lime juice and evoo.

You Will Need

1 cup (or 1 can) black beans
1 tablespoon cumin
1/2 teaspoon salt
6 radishes
1 small yellow bell pepper
4 roma tomatoes
1 cup purple cabbage, sliced thinly
4 cups Romaine lettuce, chopped
2 large carrots, shredded
1 cup long grain white rice
1 tablespoon turmeric
2 large handfuls of fresh cilantro
3-4 limes, juiced
2 tablespoons extra virgin olive oil
1-2 teaspoons honey (eye it) optional


Putting it All Together

Cook rice according to package directions. As soon as it's done add turmeric and stir well to combine. Cover with lid till ready to use. 

If using dried beans soak over night in water, drain and add to a medium pot with 2 1/2 cups water. Bring to boil, cook covered for 15 minutes. Reduce heat to medium-low, add cumin and salt and cook another 20 minutes. Remove from heat. If using canned beans, add turmeric (omit salt) cook on medium-low covered for 15 minutes. 

For the dressing, In a blender combine 2 large handfuls of fresh cilantro (don't worry about the stems), juice from 3-4 limes, evoo and honey. Blend until smooth.
Arrange salad, veggies, rice and beans in a bowl and drizzle with vinaigrette. 

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