What's For Dinner: Vegetable Burrito Bowl

Sometimes, when the July sun is high and the days feel long and full, the idea of a complicated dinner just doesn't sit right with my soul. My inner self yearns for simplicity, for the kind of meal that nourishes without demanding too much fuss. It's much like how in life, amidst all the bustling and striving, we sometimes just need a moment of quiet grace to recenter ourselves, to remember the simple blessings. This time of year, with gardens bursting forth and local produce stands overflowing, feels like a gentle invitation to embrace the abundance around us. It reminds me of the good gifts we're given, often without asking. A vegetable burrito bowl is exactly that kind of gift—a humble assembly of vibrant flavors and textures that feels both comforting and surprisingly light. It’s a meal that says, "Come as you are, enjoy what's here." And really, isn't that a lovely way to approach both dinner and life? It's a beautiful canvas for creativity, too. You can use whatever vegetables look best at the market, or whatever needs using up in your fridge. It’s perfect for those evenings when you want something satisfying but also want to spend more time perhaps reading a good book or simply enjoying the evening light rather than slaving over a hot stove.

Ingredients

• 1 cup cooked rice (brown or white, your preference)
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (fresh, frozen, or canned)
• 1 bell pepper (any color), sliced or diced
• 1/2 red onion, thinly sliced or diced
• 1-2 tablespoons olive oil
• 1-2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Fresh salsa, for topping
• 1 avocado, sliced or diced, for topping
• Fresh cilantro, chopped, for topping
• Optional: a squeeze of lime juice, sour cream or plain Greek yogurt, hot sauce

Instructions

1. First, cook your rice according to package directions. This is the foundation, a steady base, much like faith can be in our hurried lives.
2. While the rice cooks, warm the olive oil in a large skillet over medium heat. Add the bell pepper and red onion. Sauté for 5-7 minutes, until they begin to soften.
3. Stir in the minced garlic, cumin, and chili powder. Cook for another minute, until fragrant, stirring gently.
4. Add the rinsed black beans and corn to the skillet. Cook for 3-5 minutes, allowing everything to warm through and the flavors to meld together. Season with salt and pepper.
5. Now, to assemble your bowl! Spoon a generous serving of cooked rice into your favorite bowl. This is where the beauty of layering begins.
6. Next, add a healthy scoop of the warm vegetable and bean mixture over the rice.
7. Top with a dollop of fresh salsa, slices of creamy avocado, and a sprinkle of fresh cilantro. If you like, add a squeeze of lime or a spoonful of sour cream.
8. Take a moment. Look at the colors. Appreciate the simplicity and the goodness. Then, enjoy!

This burrito bowl is more than just a meal; it’s a small act of self-care, a way to bring a little grounded goodness into a busy summer day. As July continues its vibrant march, bringing forth new growth and ripe sweetness, what simple, heartfelt practices are you embracing to nourish your spirit?

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Photo by kaori kubota on Unsplash

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