Kimchi Burrito Bowls

15 min

4 servings

This recipe is ideal for using up any leftover rice or grains you have in the fridge.

Ingredients

  • 2 cans (14 oz/398 ml each) low-sodium black beans
  • 2 cups cooked white rice
  • 1⁄4 cup water
  • 2 tbsp Nourish Broth Mix or Vegetable Broth Mix
  • 2 Roma tomatoes
  • 1 bell pepper
  • 1⁄2 cup kimchi
  • 8 cups chopped romaine lettuce
  • 1⁄3 cup grated cheese, your choice

Preparation

  1. 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.
  2. Meanwhile, dice tomatoes and pepper. Chop any pieces of kimchi if they’re too large.
  3. 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, 0 0 g), Cholesterol 10 mg, Sodium 530 mg, Carbohydrate 64 g (Fiber 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.

Perfectly Balance Your Plate

Serve with 1 tbsp Epicure dressing of your choice.