Description
Yellow Rice Burrito Bowl with Tostones and Tomatillo Salsa. Vegan, gluten free and full of fiber and nutrients... without the tortilla!
Ingredients
Scale
- 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
- 3/4 tsp salt
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/8 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
- 1/2 to 1 fresh jalapeño pepper (to taste)
- 1 cup chopped fresh cilantro
- 1/2 tsp salt
- For the fried plantain (SEE NOTE):
- 2 plantains, slightly green
- 1/4 cup coconut oil
- salt to taste
- For the guacamole:
- 1 Hass avocado, slightly firm
- 1 1/2 tbsp lime or lemon juice
- 1/4 tsp salt (or to taste)
Instructions
- 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 1 3/4 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 1/2 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 1/2 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
Notes
Time saving tip: you can use jarred salsa instead of making it from scratch. You can also use store bought plantain chips.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Entree
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4
- Calories: 656
- Sugar: 15
- Sodium: 2700
- Fat: 27
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 94
- Fiber: 16
- Protein: 15
- Cholesterol: 0