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- Makes 4 bowls
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This taco-inspired spin on a grain bowl is great for weekly meal prep and versatile enough to use up any spare veggies you have on hand. Each bowl starts with a scoop of rice that’s made with salsa verde and cilantro for a spicy, herbal base. Yellow summer squash is then slathered in a chipotle-lime marinade and grilled until lightly charred to bring a delicious smoky flavor to the dish. The final step is to arrange your veggies with pinto beans, avocado slices, red cabbage, and crunchy tortilla strips for a mouthwatering Mexican-inspired meal. Top with extra cilantro and salsa, and dig in!
By Shelli McConnell,
Ingredients
- 1 15-oz. can no-salt-added pinto beans, rinsed and drained (1½ cups)
- 1 tablespoon finely chopped fresh jalapeño chile
- ½ teaspoon ground cumin
- 16 squash (mini pattypan, baby zucchini, and/or baby yellow summer, halved)
- 1 tablespoon lime juice
- 1 teaspoon chipotle chile powder
- ½ teaspoon garlic powder
- 4 whole fresh jalapeño chiles
- 2 6-inch corn tortillas
- ½ cup chopped onion
- 2 cloves garlic, minced
- 1 cup dry brown rice
- 2 cups low-sodium vegetable broth
- ⅔ cup purchased mild or spicy green salsa, plus more for serving
- ¼ cup chopped fresh cilantro, plus more for serving
- 4 cups shredded red cabbage
- 1 medium avocado, halved, seeded, peeled, and chopped
- Lime wedges
Instructions
- Place beans in a small saucepan. Stir in chopped jalapeño, cumin, and 2 tablespoons of water. Heat over low.
- In a large bowl toss squash with lime juice, chipotle chile powder, and garlic powder. Grill squash and whole jalapeños in a vegetable grill basket over medium 12 to 15 minutes or until charred, turning once or twice. Grill tortillas 1 to 2 minutes per side or until lightly charred and crisp. Cut grilled tortillas into strips.
- For Green Rice, heat a saucepan over medium-high. Add the onion and minced garlic; cook for 2 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in brown rice; cook and stir 1 minute. Add vegetable broth and ⅔ cup green salsa. Bring to boiling; reduce heat. Simmer, covered, 35 to 40 minutes or until rice is tender and liquid is absorbed. Remove from heat; let stand 5 minutes. Add ¼ cup chopped fresh cilantro; fluff rice with a fork.
- In four bowls arrange beans, squash, whole jalapeños, Green Rice, cabbage, and avocado. Add tortilla strips. Serve with lime wedges, cilantro, and green salsa.
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