Thursday, March 22, 2012

Burrito Bowls

love to try and recreate foods you can get in your favorite restaurants. This recipe is my take on the burrito bowls from Chipotle's Mexican restaurant. If you haven't had a burrito bowl, essentially it is just a burrito turned inside out or a taco salad. While these items look like a healthy choice at restaurants, they can be high in calories and fat but you can make them at home without all the calories and fat by adjusting and tweaking the ingredients a little.

One of my favorite ways to lighten up the meal is by making changes to the guacamole. My favorite way to do this is by adding zucchini to the guacamole. I promise you won't taste it, it will add more vegetables to your daily intake and it will bulk up the amount of guacamole you get to eat. Remember on PINK you should only get 1/4 of avocado and it counts as your fat. This is not only good as a dressing but also great as a dip, serve with strips of colorful bell peppers, carrots and cucumber chips to dip with.

Burrito Bowls (makes 2 servings)
6-8 ounces of Shredded pork
1/2 cup quinoa
1/2 cup diced onions
1/2 cup diced peppers
1/2 cup chopped tomatoes
1/3 cup cilantro
2 tsp. cumin
dash salt and pepper
Juice of half a lime
3-4 radishes sliced

Guacamole Dressing/Dip
1 avacado
1/2 zucchini
1/3 red onion
1/2 tomato
1/3 cup cilantro
dash of garlic powder
Juice of 1 lime
Dash salt and pepper

You will need to start in the morning to make your pork. This is so easy to do and depending on the size of your pork roast will make a bunch that you can freeze for future meals.
You will need a lean pork-loin roast. Then you are going to put the roast into your crock-pot, season with a liberal smear of garlic, pepper, and any type of seasoning you want. I used the original Mrs. Dash. Add in about 1 cup of water around your roast. Put your lid on and set it on low. Walk away and forget for 6 to 8 hours.

When the roast is done cooking, pull it out of the crock-pot and shred with 2 two forks. You don't want to let it cool to much or it will not shred as easily. After it is shredded, set aside and finish the rest of the meal.

Next we will make the Spanish style quinoa. Start by cooking the quinoa in 1 1/2 cups of water until the quinoa has softened and the water has been absorbed/evaporated. Set aside and let cool.
While the quinoa is cooking, chop your onion, peppers, tomatos and cilantro.
Saute your onions and peppers in a mist of olive oil.
When they have softened, add in your tomato and cook for a little bit.
Add in your cooked quinoa, cilantro, cumin and salt and pepper. Stir to combine and set aside while you make your avocado dressing/dip.
To make your avocado dressing, add in the onion, tomato, zucchini and cilantro to you food processor or blender. Pulse until a fine dice is reached.

Add in your avocado, lime, dash of salt and pepper and pulse again until everything is combined into a creamy dip consistency.
To assemble the burrito bowls, lay down a bed of lettuce
Top with quinoa
Top with shredded pork
Top with 1/4 of the avocado dip
Sprinkle with sliced radishes.


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