Mexi-Bowl With Some Zest!

Happy Saturday everyone! Can you believe that 2016 is almost over? This year has absolutely flown by. I know that others may have a different opinion with the world around us, but 2016 has been a big year of building for us and has been one of the best years of my life.

The best thing of 2016 was by far marrying my best friend. What an amazing day it was – and every day since has been better! Then, three weeks ago, Andrew finished his Bachelor’s Degree! The most recent accomplishment as of yesterday, which was actually a goal for 2016 (barely made it), was to pay off my student loan. I can now say folks, that I do not owe another penny to student loans! *happy dance*

Mexi-Bowls:

On another note, I have become obsessed with a bowl from a restaurant here in Downtown Vancouver called The Mighty Bowl in the last few months. It’s amazinggggggg! Their flavors are a perfect mix of mexican ingredients with an assortment of zesty, spicy, and thai sauces. If you are in Vancouver, I HIGHLY recommend you try them out.

However, I cannot afford to eat bowls every day for every meal (as much as I would love to), so I have attempted to make my own at-home bowls. My favorite sauce of The Mighty Bowl‘s is a recently introduced cilantro-lime sauce. Let me add, these bowls are now Andrew’s favorite lunch that I make him. Now, these bowls are not only delicious, but easy to make at home and very nice to your wallet. They are typically made vegetarian; however, you can add whatever meat you would like for some extra protein and flavor. Here are a few pics below.

I hope you all love this recipe as much as we do! Enjoy your New Year’s Eve and Day celebrations. Be safe and here’s to 2017!

Print Recipe
Mexi-Bowl
Mexi-Bowl
Prep Time 15 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Servings
servings
Ingredients
Mexi-Bowl
Instructions
  1. Cook brown rice according to package directions. If using a rice cooker, match rice measurement to water and let cook until rice cooker stops. Once rice is cooked, squeeze the juice of half a lime into rice, cover, and set aside.
  2. While the rice is cooking, pour black beans into pot with can juice and simmer on medium-low until rice is done. Then, drain can juice from beans and set aside.
  3. Once rice and beans are done, begin layering dish in order: -1/2 cup of cooked rice -1/2 cup of black beans -1/4 cup lime crema sauce -Several pieces of chopped onion (this stuff is strong, so use at your own risk) -1/8 cup of chopped tomato -Several pieces of chopped cilantro -dollop of sour cream -wedge of lime (if you choose, you can add other garnishments such as salsa or cheese to the mix as well) -
Recipe Notes

*These measurements should be enough for four servings. Now, this is how I create it if I am eating it that moment. If you are packing lunches for the next day:

-Put the rice, beans, cheese (if used), and onion in one dish for heating up the next day.

-Put the lime crema, tomato, sour cream, lime, and cilantro in a separate container (I think it's gross to heat up cream-based product other than cheese).

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