After yesterday's decadent Fudgy Brownies Recipe, I feel obligated to share something a bit less unhealthy (but still very tasty). And that's exactly what I plan to do today! I am sharing two healthy recipes: Chickpea burrito bowls and lime-mint cauliflower rice!
This combination is very filling, and the Burrito Bowls also contain so many veggies (underneath all that protein!) and so much flavah! The ones I made contain chicken, but you could easily leave it out of this dish for a delicious, vegan meal.
Bonus: it's a freezer meal! I have been slacking in the freezer meals department lately. As in, I'm pretty sure I've made zero in the past three months. Whoops. Well, this one counts. It freezes well, which is logical as it's quite similar to how I make chili, but with more veggies and chicken.
I'm keeping it short and sweet today! Here are the recipes:
Chickpea Burrito Bowls
A lot! 6 adult sized portions!
- Cutting board
- Pot and lid
- Measuring cups and spoons
- 1 leek (thinly sliced)
- 3 small carrots
- 4 chicken breasts, cut into strips
- The kernels of 2 cooked cobs of corn
- 1 cup (cooked) chickpeas
- 1 cup (cooked) kidney beans
- 1/2 tablespoon paprika powder
- 1 tablespoon lemon pepper, chives, and tarragon
- 1 teaspoon: laos and ginger
- Salt to taste
- 1 teaspoon coconut oil
- Optional: 1 teaspoon chili flakes
Leeks Tip: Slice the leeks almost in half, but leave the end in tact so it stays together. Then wash them under running water to get out all of the dirt
- Heat pan (or wok) with coconut oil
- Pan fry chicken
- Once it has browned, add all of the spices and seasonings
- After five more minutes, add the leek
- Let the leek sweat for five more minutes, and add carrots
- Let cook for another ten minutes, making sure to stir occasionally then add chickpeas, kidney beans, and corn (removed from the cob)
- Pan fry until the chickpeas, beans, and corn are warm and the carrots are soft enough for your preferences
Lime mint cauliflower rice
Again, enough to eat with six servings of the burrito bowls!
- Cutting board
- Grater or food processor
- 1 small cauliflower
- 1 garlic clove (grated, chopped, pressed, just not whole)
- The juice of one lime
- A handful of mint leaves finely chopped
- Grate the cauliflower (or use a food processor if you don't feel like doing something tedious!)
- That's your rice
- You can put it onto a towel and then press another one over it to soak up the liquid. The drier it is, the better
- Heat a skillet - no oil, but make sure it's nonstick (otherwise, do add a tablespoon of coconut oil)
- Add the 'rice' slowly and cook on medium-high heat for about three minutes until adding another heap.
- After all of the rice is in there, add the lime juice, garlic and mint leaves
- How do you stay healthy during the summer?
- Any particular light meals you've been loving lately?