Yellow Rice Burrito Bowl with Tostones and Tomatillo Salsa Vegan, gluten free and full of fiber and nutrients… without the tortilla!
I have a friend who is literally obsessed with burritos. I’d say she gets them 4 to 5 times a week. And I’m not talking just a flimsy little burrito. I’m talking a monstrous double rice, double beans burrito. Yes, carbs on carbs on carbs. And the funny thing is, she’s in great shape. Good genes I guess?
Don’t get me wrong, I think burritos are delicious, but if I ate them that often, I would probably be putting on pounds faster than you can say Chipotle.
That’s why I love the idea of burrito bowls: you can ditch the flour tortilla (along with the two to three hundred calories that comes with it) and you can pile on the veggies (and, of course, the guac).
Another advantage is, you can get as creative as you want with it. You can use different salsas, beans, vegetables and use a more wholesome rice, and spice it however you like it.
For our Yellow Rice Burrito Bowl with Tostones and Tomatillo Salsa we used RiceSelect Texmati Brown Rice, a whole grain alternative to white rice, with a nutty taste and chewy texture, rich in fiber and nutrients, all-natural, kosher certified and Non-GMO Project Verified. It also fluffs up nicely and doesn’t get mushy, which is definitely a plus when you’re piling up wet ingredients on top! We seasoned the rice with cumin and turmeric to make it more flavorful, and topped it with roasted tomatillo salsa and sweet fried plantains (tostones).
- 3 cups shredded lettuce
- 1 pint grape tomatoes, sliced
- 1-15oz can black beans, rinsed and drained
- 2 carrot for garnish (optional)
- For the rice:
- 1 tbsp extra virgin olive oil
- 1 cup Rice Select Texmati Brown Rice
- ¾ tsp salt
- ½ tsp turmeric
- ½ tsp cumin
- ⅛ tsp black pepper
- For the tomatillo salsa (SEE NOTE):
- 2 cups chopped tomatillos (6-7 tomatillos)
- 4 large garlic cloves, peeled
- 1 tbsp plus 2 tsp extra virgin olive oil
- 1 tsp salt, divided
- ½ to 1 fresh jalapeño pepper (to taste)
- 1 cup chopped fresh cilantro
- ½ tsp salt
- For the fried plantain (SEE NOTE):
- 2 plantains, slightly green
- ¼ cup coconut oil
- salt to taste
- For the guacamole:
- 1 Hass avocado, slightly firm
- 1½ tbsp lime or lemon juice
- ¼ tsp salt (or to taste)
- To prepare the rice, heat the olive oil in a deep skillet with a lid. Add the rice, salt, turmeric, cumin and black pepper and saute for 5 minutes, stirring frequently. Add 1¾ cups of water and bring to boil. Reduce the heat to love, cover the skillet and simmer for 45 minutes. Let it sit off the heat,covered until ready to use.
- To make the tomatillo salsa, preheat the oven to 375F. Line a baking sheet with parchment paper
- Toss the chopped tomatillos and garlic with 1 tablespoon of olive oil and ½ teaspoon of salt and transfer to the lined baking sheet. Place it in the oven for 25 minutes. Let them cool slightly
- Place the roasted tomatillos, garlic, jalapeño, cilantro, 2 teaspoons of olive oil and ½ teaspoon of salt in the food processor and pulse until smooth. Refrigerate until ready to use
- To make the fried plantain, peel and cut the plantains. Cut the ends then run a pairing knife through the length of each one. Separate the skin, discard it, and cut them into 1 inch slices
- Heat the coconut oil in a non stick skillet. Fry plantains over medium high heat, 2-3 minutes per side
- Remove from them from the heat and let them cool until they are safe to handle
- Place the cooked plantain slices on a cutting board. Using a heavy bottomed glass, press slightly on each one. Cook them again on the same frying pan, about 2 minutes per side, until golden brown.
- To make the guacamole, mash the avocado with a fork until creamy. Add the lime or lemon juice and salt and mix well. Refrigerate until ready to use
- Before serving, divide the rice into 4 bowls and top with fried plantains, salsa, guacamole, beans, tomatoes and lettuce
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