Veggie Burrito Bowls with Grilled Mango

Takes , serves .

To make the quinoa:

Place the quinoa in a fine-mesh strainer, and rinse with cold water until the water runs clear. Let drain briefly, then transfer the quinoa to a medium saucepan. Add the water, chili powder, salt, black pepper, and garlic powder, and stir to combine. Set the pan over medium-high heat, cover, and bring to a boil. Once boiling, lower the heat as low as possible, and cook for 15 minutes without opening the lid. Then turn off the heat and leave the pan covered for an additional 5 minutes to allow the water to fully absorb into the quinoa. Stir and fluff the quinoa with a spoon, then use immediately or transfer to a sealed container in the fridge for up to 3 days.

 

To make the black beans:

In a small saucepan, combine the black beans, salt, black pepper, garlic powder, onion powder, smoked paprika, and cumin. Set over medium-low heat, and bring to a simmer, stirring occasionally. Cook for 2 to 3 minutes, then remove from heat. Use immediately, or transfer to a sealed container in the fridge for up to 3 days.

 

To make the pico de gallo:

In a small bowl, combine the tomatoes, red onion, jalapeño, lime juice, salt, and black pepper. Toss until evenly blended. Use immediately, or transfer to a sealed container in the fridge for up to 1 day.

 

To make the sautéed vegetables:

Set a large, deep skillet over medium heat. When hot, add the oil, followed by the sliced pepper, yellow onion, and salt. Cook, stirring occasionally, until the vegetables are tender and beginning to turn golden, 7 to 9 minutes. Remove from heat, and use immediately, or transfer to a sealed container in the fridge for up to 1 day.

 

To make the grilled vegetables:

Remove the stems from the zucchini, then slice them in half lengthwise. Place them cut-side-up and sprinkle with a few pinches of salt and a few grinds of black pepper.

 

Cut down both sides of the mango from stem to tip, creating two “steaks.” Use a pint glass to remove the skin, leaving the steak intact—check out the video above to see how to do it.

 

Heat an outdoor charcoal grill or a stovetop grill pan over high heat. When hot, brush the grill with olive oil, and place the zucchini cut-side down. Cook for 3 to 4 minutes, until blackened grill marks appear and the zucchini is beginning to become tender. Flip and repeat on the second side. When fully cooked, remove from the grill and transfer to a cutting board. Dice the zucchini into 1/2-inch pieces.

 

Brush the grill with olive oil again, place the mango steaks flat-side down, and cook for 1 to 2 minutes, until blackened grill marks appear. Flip and repeat on the second side for 1 minute. Transfer to a cutting board, and slice into strips.

 

To assemble the bowls:

In a large wide bowl, spread a layer of quinoa. Place servings of each component around the bowl: black beans, sautéed peppers and onions, grilled zucchini and mango, pico de gallo, Greek yogurt or sour cream, shredded cheese, and lime wedges. Sprinkle chopped cilantro over the top, and serve immediately while hot. Enjoy!

 

notes:

— The quinoa, black beans, pico de gallo, and sautéed vegetables can all be made ahead of time, if desired. Be sure to re-heat the quinoa, beans, and sautéed vegetables before serving for best results.

— When selecting mangos, choose fruits that are somewhat firm. If they are too ripe and soft, they can fall apart during grilling.

 

Recipe submitted by Adam Merrin and Ryan Alvarez, Husbands That Cook

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