Millet & Bean Burrito Bowl

This hearty and satiating burrito bowl is packed with flavor, texture, and variety. It’s the perfect bowl to serve to friends and family who like healthy comfort foods. You can serve the bowls plated up, or simply serve each component separately and enjoy them build-your-own style! These burrito bowls are gluten-free, dairy-free, and oil-free.

Millet & Beans Burrito Bowl

Ingredients:

Millet:

• 1 cup millet
• 2 cups water, vegetable broth or Healing Broth

Nacho cheese sauce:

• 1 cup peeled, diced potato
• 1/4 cup peeled, finely chopped carrot
• 1/2 tbsp lime juice
• 2 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp paprika

Refried beans:

• 1/2 medium-sized onion, finely chopped
• 1 garlic clove, minced
• 2 cans (or 3 cups cooked) black or pinto beans
• 1 tsp cumin
• 1/4-1/2 tsp chipotle powder
• 1/3 cup water

Guacamole:

• 2 large or 3 small avocados
• 1 garlic clove, minced
• 2 tbsp finely chopped red or white onion
• 1/4 cup fresh cilantro, finely chopped
• 1-2 tsp fresh finely chopped Jalapeño (optional)
• Juice from 1/2 lime
• 1/4 cup diced tomato

Salsa:

• 2 cups finely chopped tomato
• 1/4 cup finely chopped red onion
• 2-3 tbsp lime juice
• 1 small garlic clove, finely minced
• 1/2 Serrano chili or Jalapeno, finely minced
• 1/3 cup fresh cilantro, roughly chopped
• 1/2 tsp ground cumin (optional)

Extra toppings:

• 1/4 cup cilantro leaves, to serve
• 1-2 tsp thinly sliced hot peppers, to serve (optional)

Directions:

Combine the millet and water or vegetable/healing broth in a medium-sized saucepan, cover and bring to a boil on high heat. Reduce the heat to low and simmer for 10-13 minutes, until all the water is absorbed. Remove from heat and set aside for 10 minutes. Fluff up with fork.

To make the cheese sauce, steam the diced potatoes and carrot over boiling water for 10-12 minutes or until tender. Place in a blender together with the lime juice, onion powder, garlic powder, and paprika. Blend until smooth.

To make the refried beans, place a medium-sized non-stick ceramic skillet on medium-high heat and add the onion and garlic. Cook for 3-5 minutes, until the onion is translucent, adding a bit of water if needed to prevent sticking. Remove from heat and add in the beans, cumin, chipotle powder, and water and mash until you get a smooth, even mixture. Alternatively you can transfer the mixture to a blender or food processor and blend until smooth. Set aside.

To make the guacamole, add the pitted and peeled avocados to a medium-sized bowl. Mash using a potato masher or a fork until the avocado is smooth but still has some chunkiness. Add all the remaining ingredients and mix together gently with a spoon. Taste and adjust seasoning. Set aside.

To make the salsa, combine all the ingredients to a medium-sized bowl and mix well. Set aside.

Divide the millet, beans, guacamole, salsa, cilantro, and hot peppers between serving bowls. Drizzle nacho cheese sauce on top and serve immediately.

Serves 2-3

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Categories: Nut and Seed Free, Lunch, Dinner, Main Dishes, Bowls, International, Mexican, Kid Friendly

This item posted: 06-Jul-2022