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Ultimate Spring Burrito Bowls


  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Entree, Gluten Free, Vegan

Ingredients

  • 1 cup rice, dry
  • 2 cups sugar snap peas, cut in half lengthwise
  • 2 cups dice asparagus, about 1 inch
  • 1 large avocado
  • 1 cup packed watercress leaves
  • 1 (14 ounce) can white beans, drained and rinsed
  • 1 1/4 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Lemon wedges for topping, if desired

Strawberry Salsa:

  • 2 cups small diced strawberries
  • 1/4 cup diced white onion
  • 1 tablespoon chopped cilantro
  • Chopped jalapeno, to taste
  • Juice of 1 lemon
  • 1/2 teaspoon pure maple syrup
  • 1/4 teaspoon salt

Instructions

  1. Pre-heat oven to 400 degrees F. Cook rice according to package directions. Toss asparagus and peas with olive oil, salt and pepper and bake until tender and browned, 20-25 minutes.
  2. Add all strawberry salsa ingredients to a medium sized bowl and mix until combined.
  3. Assemble burrito bowls: divide all ingredients equally into 4 bowls and top with a squeeze of lime juice if desired. Enjoy!