I got Isa Does It out of the library and fell in love the moment I opened it. What a beautiful book! Heavy covers, thick pages and mouthwatering food photos–definitely my kind of cookbook. I was going to buy it as a digital book for my Nook, but once I saw it, I knew I had to have a physical copy.
I’ve been a huge fan of Isa’s stuff since getting Vegan Cookies Invade Your Cookie Jar. Veganomicon gets a workout in my kitchen whenever I need advice on roasting veggies or cooking unusual grains, and I make stuff from Appetite For Reduction so often that the book is starting to come apart at the seams.
The recipe that really jumped out at me in Isa Does It (and it’s hard to pick one, because there were a ton) was titled “Pizza Bowl.” I’ll be making an entry on that in the near future, but for now I’ll just say this: it’s exactly what it sounds like. The bowl, pizza-themed. That alone was enough to make me want to rush out and buy my very own copy of this vegan tome.
It also inspired me to try something new for lunch today. I’m a very routine-oriented person and have a few different breakfast and lunch dishes or combinations that I tend to default to. But as anyone who likes cooking (or eating!) knows, that can get boring. To avoid getting stuck in a rut, once and a while I’ll carve out some time in the day to invent something new.
Behold, the burrito bowl!
Brown rice seasoned with just a bit of salsa, topped with a spicy mixture of garlic, red onion, bell peppers, corn, black beans and kale. And capping it all off, chunks of juicy raw tomato and a dusting of nutritional yeast.
I suppose this deviates from the standard idea of “the bowl” since it doesn’t have a sauce, but I found that with the tomatoes, it doesn’t really need one. I still had a few orange ones left from our garden, which was a lovely treat. Feel free to use any variety that you like, especially if you can still find them at the farmer’s market (or from your own garden)!
This makes a fabulous lunch or dinner for one and comes together pretty quickly while the rice is cooking.
- ¼ cup + 2Tbsp brown rice, uncooked
- ¾ cup water
- 2Tbsp salsa, homemade or store-bought, any variety
- 1 large garlic clove, sliced
- ¼ cup red onion, diced
- ¼ cup red bell pepper, diced
- ½ cup black beans, drained & rinsed if canned
- ⅓ cup frozen corn kernels
- 3oz. kale, stems removed, leaves chopped into small pieces
- chili powder, to taste
- cumin, to taste
- freshly squeezed lime juice, to taste
- 1 small orange tomato, diced
- 1Tbsp. nutritional yeast
- Combine the rice and water in a small saucepan over high heat. Cover and bring to a boil. Reduce heat and simmer until the rice is tender and the liquid is absorbed, 40-45 minutes. Stir in the salsa and set aside.
- While the rice is cooking, place the garlic in a large skillet over medium-high heat. Add a bit of lime juice and saute until the garlic is golden, about 1 minute, being careful not to burn it. Add the onions and peppers and cook until softened, about 5 minutes. Add small splashes of water to the pan if necessary to keep the veggies from sticking.
- Toss in the beans, corn and spices to taste. (A little chipotle chili powder wouldn’t go amiss here.) Cook until the corn is thawed, then add the kale along with a drizzle of water. Continue to cook, stirring occasionally, until the kale is bright green and wilted. Adjust spices as needed.
- To serve, place the rice in a bowl and scoop the kale and bean mixture on top. Top with tomato chunks and nutritional yeast. Enjoy!