|2 servings||calories per servings 530||protein serving 18 g||carbs per serving 61 g||total fat per serving 27 g|
Filling and flavorful, these “burrito bowls” give us what we love about hearty burritos while leaving out all the extra calories, salt and fat that come with flour tortillas. Jam-packed with seasoned pinto beans, sautéed summer squash, sliced avocado, and freshly-made pico de gallo, the meal will satisfy even the hungriest appetites without the need for rice (but feel free to whip up a small batch should you want leftovers!). A final pro-tip for guac-lovers: instead of serving your avocado in slices, try mashing some and folding in some pico de gallo with an extra spritz of lime juice. Voila! That’s guacamole!
|Nutrition Facts||/ Per Serving|
|Total Fat||27 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Total Carbohydrates||61 g|
|Dietary Fiber||23 g|
MISE EN PLACE
• Thinly slice green onion, keeping white and green parts separate.
• Chop tomatoes.
• Discard pepper stem and seeds; mince flesh.
• Halve and juice 1 lime. Cut other into wedges.
• Cut squash into 3/4-inch dice.
• Thinly slice lettuce.
• Pick cilantro. Chop half (leave remaining leaves whole).
• In a bowl, combine tomatoes, half of onion whites, half of jalapeño (using half of jalapeño will yield a somewhat spicy dish; use less if you prefer), chopped cilantro, lime juice and 1/4 teaspoon kosher salt.
• Taste and adjust seasoning as desired with kosher salt and lime wedges.
• Drain beans, reserving 1/2 cup liquid.
• Place a saucepan over medium heat. Add 1 teaspoon cooking oil. When oil is hot, and remaining onion whites and remaining jalapeño. Cook, stirring, until onion begins to become translucent, about 1 minute.
• Stir in beans and measured liquid.
• When beans simmer, reduce heat to medium-low. Simmer until beans are tender and fragrant, 8-10 minutes. Taste and adjust seasoning as desired with kosher salt.
While beans cook, place a large sauté pan over medium-high heat. Add 2 teaspoons cooking oil. When oil is hot, add squash in a single layer. Cook without disturbing until lightly browned on bottom, 2-3 minutes.
• Stir in spice mix and 1/4 teaspoon kosher salt. Cook, stirring, until squash just becomes tender, 2-3 minutes.
• Remove pan from heat. Stir in onion greens. Taste and adjust seasoning as desired.
Thinly slice avocado.
Tip: Squeeze a lime wedge over slices to prevent browning and add flavor.
• Divide squash and beans between 2 bowls. Top with ‘cheese.’
• Arrange pico de gallo, lettuce, avocado and cilantro leaves over top.
• Serve with remaining lime wedges, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...