Burrito Bowls

Today's goodness comes in the form of good vibes and good food fast.  Have you heard about edible spoons?!

This Karma Tube video, "Eat your Spoon," is really intriguing. Even if you do not fancy yourself an environmental enthusiast, the concept of reducing waste, creating a spoon that does not leach toxins into your food, and creates jobs opportunities will leave you with some very good vibes today.

Research scientist, Narayana Peesapaty has created 100% natural, edible cutlery made of millet that can be eaten or left to decompose in only 7 days.  Not that one would necessarily want to start eating a spoon with every meal, but the thought that when you did need a portable spoon, there is a non-leaching, compostable alternative that could create jobs and revive the growth of more sustainable millet crops for local farmers is pretty darn innovative, don't you think?

For some good food fast tonight, these Burrito Bowls are the perfect addition to your Meatless-Monday meal repertoire.

They are fresh and healthy, and besides cooking your rice and a little chopping, they are pretty low on prep time.  Leftovers store easily and transport well!

If you have little people who like to cook (shout out to my favourite pint-sized master chefs) or teens that want a quick meal they can put together for themselves, add these bowls to your next weekly dinner line-up.


Left over rice or grains
A tin of black beans rinsed and drained
Frozen (thawed) or fresh corn
Diced tomato and avocado
Sauted peppers and onions
Roasted sweet potato
Chopped green onions
Chopped fresh cilantro or other herbs/greens

For the Drizzle:

Half a cup of Greek yogurt
Salsa/taco sauce
Hot banana peppers or jalapeno peppers

If you don't have any leftovers, cook your rice or grain accordingly and set aside.

Preheat your oven to 425 degrees and chop your sweet potatoes, toss in a little olive oil, salt and cayenne pepper, and roast for about 25 minutes or until brown and nicely roasted. Or better still, pull some leftover roast sweet potatoes from your fridge and bring to room temperature.

Rinse and drain your black beans.  Thaw your corn or cut previously cooked corn from the cob.

Thinly slice your peppers and onions and saute at high heat with a little olive oil and salt and pepper until slightly blackened.

Chop your tomatoes, green onions, avocado, herbs and any other veggies/toppings you like.

Mix Greek yogurt with whatever proportions of salsa or taco sauce and/ or hot pepper puree if you would like to make a spicy drizzle for your bowls.

Set out your ingredients buffet-style and let everyone create their own bowl.