Kimchi Burrito Bowls
This recipe is ideal for using up any leftover rice or grains you have in the fridge.
Perfectly Balance Your Plate
Serve with 1 tbsp Epicure dressing of your choice.
Ingredients
2 cans (14 oz/398 ml each) low-sodium black beans
2 cups cooked white rice
1⁄4 cup water
2 Roma tomatoes
1 bell pepper
1⁄2 cup kimchi
8 cups chopped romaine lettuce
1⁄3 cup grated cheese, your choice
Preparation
- Drain and rinse beans. Place beans and rice in Multipurpose Steamer. Stir in water and broth mix. Cover; microwave on high 2–3 min or until heated through.
- Meanwhile, dice tomatoes and pepper. Chop any pieces of kimchi if they’re too large.
- Divide bean and rice mixture, tomatoes, peppers, kimchi, and lettuce between four bowls. Top with cheese.
Nutritional Information
Per serving: Calories 370, Fat 4.5 g (Saturated 2.5 g, Trans 0 g), Cholesterol 10 mg, Sodium 530 mg, Carbohydrate 64 g (Fibre 18 g, Sugars 4 g), Protein 20 g.
Tips
If your rice was cooked more than a day ago, you might have to increase the amount of water in the steamer when reheating to help hydrate the grains.
Kimchi is a fermented food that may promote optimal gut health. Look for it in the refrigerated product section of most grocery stores—it’s often beside the tofu.
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