For lunch today, we made our own version of Chipotle’s Vegetarian Burrito Bowl—with loads of spinach. We have been banging through the 2.5lb bag of Spinach we bought at Costco at the end of last week. 🙂
We filled a huge plate with a few handfuls of spinach and then added the following ingredients:
Black beans and sautéed bell peppers and onions:
We simply nuked a can of organic black beans and sautéed the veggies with organic extra-virgin olive oil and salt+pepper.
Next up, we made our version of the cilantro and lime rice:
We had plain brown rice that was cooked and refrigerated two days ago, so we sautéed it with olive oil, about 2 Tbsp of chopped cilantro, and a squeeze of lime juice to taste.
Then we made some guacamole in the food processor:
We threw in 4 avocados cut in half, 2 Tbsp of our homemade salsa (recipe to be posted soon..but any salsa will work), 1/2 Tbsp minced garlic, and salt+pepper. So delicious and creamy. We are loving the food processor!! Hummus to be made in the near future, for sure.
To the top of the salad, we added a dollop of Greek yogurt and a sprinkle of cheddar cheese (grated in the food processor):
Greek yogurt is an excellent healthy alternative to sour cream and tastes almost exactly the same. And believe me, I am pretty hardcore about my sour cream. 😉
The finished product (with some tomato slices for Dustin):
A touch of hot sauce was added.
This is seriously a great way to take care of any Chipotle craving you may be having. Not to mention the fact that our salads were HUGE and filled with much more greens! We also have leftovers galore. I love me some Chipotle, but it’s great when you have control over exactly how your food is prepared. Try it out!