Burrito Bowl
INGREDIENTS:
2 medium sweet potatoes
1 cup uncooked instant brown or white rice
2 tsp olive oil
1 small onion
2 cloves garlic
15oz black beans
1 cup salsa
½ cup shredded cheese (mexican or cheddar)
*Use low fat cheese to reduce the fat
2 cups lettuce (shredded)
¼ cup nonfat, plain greek yogurt
1 cup tomatoes (diced)
INSTRUCTIONS:
Chop onion into small pieces. Tear lettuce into small pieces. Dice tomatoes into small pieces. Mince garlic.
Cook the instant rice according to the package directions.
Scrub and dry potatoes and place on microwavable plate. Poke with a fork all over the potatoes. Microwave for 8-10 minutes until softened.
In a saucepan or skillet, cook olive oil over medium heat. Add onion and garlic and cook for about 5 minutes, or until the onions start to soften.
Add beans and salsa and lightly boil until beans are heated through (about 5 minutes).
When potatoes have slightly cooled, peel off skin and chop into larger pieces (size of your thumb).
In each bowl to serve, add ½ cup cooked to bottom. Top with ¼ of sweet potatoes. Top with ¼ bean and salsa mixture. Then top with 2 Tbsp cheese. Top with ½ cup shredded lettuce, 1 tbsp greek yogurt, and ¼ cup of diced tomatoes.
*If using raw black beans, will need to soak overnight
NUTRITION INFO (4 servings):
Calories: 345 Total Fat: 7 g Carbohydrate: 59 g Protein: 17 g Sodium: 590 mg
