Name: Savory Brazilian Burrito Bowls
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1/3 cup olive oil; ½ teaspoon salt; 2 14-ounce cans black beans, rinsed and drained; 2 ¼ cups water; 1 ½ cups mild salsa; 1/3 cup water; 2 teaspoons chili powder; 2 teaspoons cumin; juice of 2 limes; 3 cloves garlic, minced; ½ cup chopped green onions; 4 cups shredded cabbage (bagged slaw mix); ½ cup cilantro leaves; vegetable oil for frying; ½ cup plain Greek yogurt; 4 green plantains, peeled and cut into 1-inch chunks; 1 ½ cups white long-grain rice, uncooked

Burrito Bowl

What ingredients do I need to make a Burrito Bowl?

What are some tips for preparing the ingredients?

What is the best way to cook the protein?

Can I substitute ingredients for dietary restrictions or personal preferences?

How can I adjust the consistency or texture of the recipe?

Satisfy your taste buds with our Savory Brazilian Burrito Bowls, featuring flavorful rice and beans, fresh garlic-cilantro-lime slaw, and golden fried plantains. This bowl is simply delicious and almost vegan!

Milk

Gluten Free

Vegetarian

Oils

milliliter

olive oil

Seasonings

gram

salt

Beans & Legumes

black beans

Water

water

Salsa

mild salsa

chili powder

ground cumin

Fresh Fruit

lime

Fresh Vegetables

garlic

green onion

shredded green cabbage

fresh cilantro

vegetable oil

Yogurt

plain greek yogurt

plantain

Grains & Rice

long grain rice

Cholesterol

Trans fatty acids

Selenium

Minerals

Folic Acid (B9)

Vitamins

Beta-cryptoxanthin

Lycopene

Lactose

Carbohydrates

Calories

Calcium

Beta-carotene

Vitamin A

Lutein+zeaxanthin

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin K

Riboflavin (B2)

Niacin (B3)

Vitamin B6

Choline

Alpha-carotene

Dietary Folate Equivalents

Pantothenic acid (B5)

Vitamin D

Vitamin E

Cyanocobalamin (B12)

Iron

Magnesium

Phosphorus

Vitamin C

Thiamin (B1)

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Savory Brazilian Burrito Bowls

Baking Goods

Produce

Beverages

Condiment & Toppings

Dairy

Pasta, Sauces, Grain

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Combine rice, water, and salsa in a rice cooker and cook until done.

Heat the black beans with chili powder and cumin in a small saucepan until warmed through, adding a little water as necessary. Keep the heat on low to keep warm.

In a food processor, pulse olive oil, water, green onions, cilantro, minced garlic, salt, lime juice, and Greek yogurt until mostly smooth.

Toss the shredded cabbage with enough sauce to coat, reserving the remaining sauce.

Pour enough vegetable oil into a heavy skillet so the plantain chunks will be partially covered in oil. Preheat over medium-high heat.

Add the plantain chunks, fry for a few minutes until you see bubbles, and then flip and fry for a few more minutes. Transfer to a paper towel-lined plate.

Smash the plantains with the back of a wooden spoon until they break open slightly.

Put the plantains back in the oil and fry for another 2-3 minutes until golden brown. Transfer to a paper towel-lined plate and sprinkle with salt.

Serve a scoop of rice and beans, slaw, and fried plantains in a bowl. Garnish with a few cilantro leaves and drizzle with extra sauce.

Savory Brazilian Burrito Bowls

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