Weeknight Burrito Bowls

Burrito bowls are the easiest thing to whip together and the best thing about this recipe is that it is completely customizable. I made this for two people and had some leftovers, but you can adjust the amount and the the kind of toppings as needed.

Ingredients:

• 1/2 pound of ground turkey (you could definitely use ground beef, chicken or pork, if you prefer).

• 1 zucchini; finely cubed

• 2-4 tbsp of taco seasoning (depending on how you want the flavor to taste)

• 2 cups of short grain brown rice (you can use whatever rice you prefer, the cooking method below will just be different).

• 1 medium yellow onion; chopped

• 2 tbsp of butter

• 1 bunch of cilantro

• 1 can (15 oz) of black beans (I like the Cuban Style beans from Trader Joe’s)

• 1 can (15 oz) of corn; drained

• 4 tbsp of cotija cheese

• 2 tbsp of Kewpie mayo (Kewpie is not mandatory, but it is a superior mayo)

Optional other toppings: cilantro, jalapenos, salsa, chopped avocado, shredded lettuce, shredded cabbage and shredded or cotija cheese.

Prepping the rice:

In a pot with a lid, melt the 2 tbsp of butter, when melted, add the chopped onion and cook until glossy. Add in your 2 cups of short grain brown rice to toast off slightly. Add in 3 1/4 cups of water and 1 tsp of kosher salt. Cover with the lid and bring the water to a boil (it will probably take about 10 minutes), reduce heat to low and cook the rice for another 40 minutes. Turn off the heat and let sit, covered, for 10 minutes. Right before serving, add some cilantro and mix!

Prepping the corn:

In a non-stick pan, heat your drained corn until warm. Add in your mayo, mix well and then add in your cotija cheese and mix well. You won’t need any extra salt (cotija is salty) but I like to add in some freshly ground pepper and chili flakes. Set aside.

Prepping the meat:

In a non-stick pan, heat up 1 tbsp of olive oil and add in your ground turkey. Cook until the meat is pretty much cooked through (minimal pink) and then add in your zucchini. Once the meat is fully cooked and the zucchini is starting to get glassy, add your taco seasoning to taste. Take off the heat and set aside.

Prepping the beans:

Without draining, pour the beans into a small pot and heat through. Season to taste (I like 1/2 tsp of garlic powder and 1/2 tsp of onion powder, but totally optional). I personally like to use a slotted spoon to remove the beans from the liquid and set aside, but totally up to you!

Putting it all together:

In a bowl, put it all together!! Start with your rice on the bottom and add any and all toppings you want!