Recipe: Piñata Burrito Bowl [Vegan]

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I’m starting to fall in love with bulk cooking. Not only am I free from prepping food and dish-washing each and every night, but it leaves me more time and energy for the gym. Talk about a win-win!

For my second bulk dish, I went with a burrito bowl since I’d had burrito cravings for days. The reason I’m calling this particular recipe a piñata bowl is because it’s a bit of an explosion of color–with lots of green, red, and yellow–and is rather pretty to look at. And more importantly, it tasted AMAZING. It lasted me five nights, and I found myself looking forward to it every night. I was sure I’d get bored of eating the same thing even three nights in a row, let alone 5, but this bowl has proven me wrong!

Not only is it delicious, but it’s got plenty of protein and fiber and can be made nearly fat free if you omit the avocado. Perfect for those on a high carb lifestyle, and for those looking to eat a giant burrito equivalent for way fewer calories!

It’s also versatile, since you can substitute veggies as you’d like, as well as brown rice for the quinoa, or other types of bean/protein for the black beans.

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Serves 4-5

Ingredients:

  • 3/4 cup dry (uncooked) quinoa
  • 1 cup dry black beans (or a can of black beans)
  • 1/3 cup chopped cilantro
  • Juice of one medium lime
  • 3 small summer squashes
  • 2 small zucchinis
  • 2/3 white onion
  • 1 clove garlic
  • 5 big kale leaves
  • 6 fire roasted red peppers (I used piquillo)
  • 1 – 15oz can corn
  • Cumin, salt and pepper
  • Chili powder/cayenne/paprika/chipotle powder (only need one)
  • Avocado, tomato, shredded romaine, and hot sauce/salsa for topping

Directions:

1. Prepare the lime-cilantro quinoa: cook the quinoa according to instructions on the package. It should take less than 15 minutes. Also, rinsing before cooking is recommended to wash off the saponin, which can cause reactions in sensitive people. As it cooks, chop up the cilantro. Once the quinoa is done, combine it with the cilantro and half of the lime juice and salt to taste. Set aside.

2. Prepare the black beans according to instructions on the package. For dried beans, this generally calls for soaking them overnight, draining them an hour before dinnertime, covering them with an inch of water and bringing them to a boil, and gently simmering for one hour. You can also try quick-soaking or just cooking without soaking, but it will take longer. Season with salt.

3. Prepare the veggies: chop up the squash, zucchinis, onion, kale, and peppers. Mince the garlic, and sautee it in a medium-large pot with onion until it begins to turn translucent, over medium heat. Then add the squash, zucchini, and kale. Sautee until tender. Add the peppers and corn, and remove from heat. Add the juice from the other half of the lime, along with 1/2 tsp cumin and 1/2-1 tsp of either chili powder, cayenne, paprika, or chipotle powder. (Or mix and match as you like!) Season with salt and pepper.

4. Prepare toppings: slice up 1/2 avocado and 1 small roma tomato per serving; if serving all at once, use 2.5 avocados and 5 roma tomatoes. Chopped/shredded romaine is also a nice addition, about 1/4-1/3 cup per bowl. Add hot sauce or salsa as desired.

5. Combine the the quinoa, black beans, veggies, and add the toppings. Eat them separately or mix them all up–it tastes great either way!

Nutrition info: 

  • Calories per 1/5 of recipe: 350 calories (450 with 1/2 avocado)
  • Carbs: 65g (14g fiber)| Protein: 16g | Fat: 3g (13g with avocado)

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Recipe: Vegan Pasta Bolognese (with lots of veggies)

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Lately, I’ve been on a mission to simplify my life in the food department. As much as I’ve loved coming up with new recipes every day, it can get exhausting and takes up a lot of time. So a few weeks ago, I decided to do something drastic: make a dinner that would last me for more than one night, rather than making some whole other new dish the next night like I usually would.

And it was a success! Instead of spending an hour cooking an entirely new dinner the next day, I spent that time reading a book and relaxing after a day of midterms. I could get used to this.

The pilot meal was a pasta bolognese, and it was delicious! It’s a super simple weeknight dinner, with leftovers that seem to keep getting better and better. I stored the pasta and veggies separately, and each night just had to combine them with the marinara and “beef” crumbles.

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Serves 2

Ingredients:

  • 4oz dry pasta (I used ancient grain penne)
  • Mushrooms, garlic, kale, broccoli, and any other veggies you’d like
  • 1.5 cups marinara sauce
  • 1 cup Beyond Meat beef crumbles

Directions:

1. Prepare pasta according to directions on the package–will vary by type.

2. Prepare your veggies as you’d like: I roasted brussels sprouts and broccoli in the oven at 400 degrees for ~10-15 mins, and sauteed mushrooms and kale together with garlic.

3. Combine cooked pasta and veggies, marinara sauce, and Beyond meat beef crumbles, and serve hot.

Nutrition info: (using 2 cups of broccoli and kale)

  • Calories per 1/2 of recipe: 420 calories
  • Carbs: 67g (9g fiber)| Protein: 25g | Fat: 7g

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Enjoy your quick and easy weeknight dinner!