Rice bowls are starting to be a big thing these days, and there's a good reason. Take something a little saucy, something with some great texture, something with protein or some bite to it, arrange on top of rice, add the condiments of your choice, and enjoy your healthy, delicious, and filling meal! And you can keep all the components in the fridge for easy assembly whenever you like.
Here we have a burrito/fish taco hybrid. Start with healthy brown rice, top with some black beans that are simmered with aromatics that really bring out their great flavor and texture, toss in some beautifully-spiced roasted butternut squash cubes, place a piece of crispy, pan-seared tilapia seasoned with Vanns Organic Taco Seasoning on top, then add not one but two kinds of fresh homemade salsa.
Note: You can use the same broiler method for a great roasted tomato salsa -- keep the amounts of ingredients the same, substituting tomatoes for tomatillos, and then add some lime juice at the end while blending, starting with 2 tsp. and adding more to taste.
Pico de Gallo:
To Assemble the Bowls:
Put ⅓ cup cooked brown rice at the bottom of each bowl. Add ⅓ cup of black beans to each, followed by a good scoop of butternut squash. Place ½ filet of tilapia on top of each bowl. 1-2 Tbs. of pico de gallo goes right in the middle, with a drizzle of tomatillo salsa on the fish. Serve with salsas on the side for even more flavor, with your hot sauce of choice if you want!
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