Burrito Bowls: A Budget-Friendly Feast for Under $20
It's another Vegan Value Meals where we help you learn how to cook a meal for a family of four for $20 or less. This week, we're making delicious and nutritious Burrito Bowls. Packed with flavorful black beans, roasted vegetables, fresh pico de gallo, and creamy guacamole, this meal is perfect for a filling and satisfying dinner that won't break the bank.
Grocery List (Approximate Prices)
Brown rice (1 lb bag): $1.50
1 can black beans: $1.00
2 small onions: $1.00
2 cloves garlic: $0.25
1 bell pepper: $1.00
1 zucchini: $1.00
1 red onion: $1.00
1 cup corn kernels (fresh or frozen): $1.00
2 tomatoes: $1.50
Fresh cilantro: $1.00
1 lime: $0.50
2 ripe avocados: $2.00
Olive oil (small bottle): $2.00
Spices (cumin, chili powder, salt, pepper): $1.50
Optional shredded lettuce: $1.00
Total Approximate Cost: $17.25
Grocery Price Disclaimer: Prices may vary based on your location. The prices listed above reflect the amount needed for the recipe, not necessarily the full purchase price of each product.
Prep Time | 20 minutes
Cook Time | 30 minutes
Serving Size | Serves 4
Ingredients:
For the Base:
2 cups cooked brown rice (about 1 cup uncooked)
For the Black Beans:
1 can black beans, drained and rinsed
1 small onion, chopped
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
1 tbsp olive oil
For the Roasted Vegetables:
1 bell pepper, sliced
1 zucchini, sliced
1 red onion, sliced
1 cup corn kernels (fresh or frozen)
1 tbsp olive oil
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
For the Pico de Gallo:
2 tomatoes, diced
1/2 red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 lime, juiced
Salt to taste
For the Guacamole:
2 ripe avocados
1/4 cup red onion, finely chopped
1 lime, juiced
Salt to taste
Optional Toppings:
Shredded lettuce
Instructions:
Prepare the Base:
Cook the brown rice according to package instructions.
Cook the Black Beans:
In a pan, heat 1 tbsp of olive oil over medium heat.
Add the chopped onion and minced garlic, and sauté until the onion is translucent.
Stir in the cumin and chili powder, and cook for another minute.
Add the black beans, and cook until heated through. Season with salt and pepper to taste.
Roast the Vegetables:
Preheat your oven to 400°F (200°C).
On a baking sheet, toss the bell pepper, zucchini, red onion, and corn with 1 tbsp olive oil, cumin, chili powder, salt, and pepper.
Spread the vegetables in a single layer and roast for 20-25 minutes, or until tender and slightly charred.
Prepare the Pico de Gallo:
In a bowl, combine the diced tomatoes, chopped red onion, cilantro, lime juice, and salt. Mix well.
Make the Guacamole:
In a bowl, mash the avocados with the finely chopped red onion, lime juice, and salt.
Assemble the Bowl:
In each serving bowl, start with a base of brown rice.
Top with a portion of black beans, roasted vegetables, pico de gallo, guacamole, and optional shredded lettuce.
Kitchen Tools Needed
Pot for cooking rice
Pan for cooking black beans
Baking sheet
Knife
Cutting board
Mixing bowls
Spoon for mixing
Feed a family of 4 for less than $20 with this recipe! Save this reel so you can make this for your family. Tune in every Monday for Vegan Value Meals to help you and your family eat delicious and filling meals on a budget. Enjoy this vibrant and satisfying Burrito Bowl!
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