Recipe Highlight | Vegetarian Burrito Bowls


This recipe is quick, simple and fully customizable based on what you have in your fridge and cupboards! Sometimes simple is best, especially when the toppings are varied and fresh. And don’t forget about all that preserving you did in the summer time! Pull out a couple items out of your winter stock pile to bring some of those summer memories to your bowl.
Serves 4.

3 cups cooked rice
1 bell pepper sliced (Available from Shirley’s Greenhouse)
1 onion sliced (Available from Shirley’s Greenhouse)
handful of mushrooms (see The Apple Lady at market for BC foraged mushrooms this winter)
1 jalapeno chopped (Available from Shirley’s Greenhouse)
2 avocados cut in half
1 cup cherry tomatoes cut in half (Available from Shirley’s Greenhouse)
1 cup corn (off the cob and frozen from the summer is best!)
1 can black or kidney beans rinsed
1 large sweet potato cubed
1/2 c cilantro chopped
Sour cream or greek yoghurt
Hot sauce

1. Roast the sweet potato in the oven for 25-30 mins at 400 degrees F or until soft
2. Saute the pepper, onion and mushrooms together over medium-high heat until soft and onions translucent
3. The rest of the ingredients can be served fresh. This meal is most fun served DIY style! Serve rice in bowls, and put out all toppings and condiments for eaters to build their custom veggie burrito bowl!