This tasty recipe is packed with vegetables and make a quick and easy dinner option that is delicious and creative. The sweet roasted peppers and tomatoes are complemented by a hearty mixture of rice, beans, and zucchini and all of these flavors are studded with crunchy walnuts and flax seeds. Plus, every meal is better when it's served in a bowl you can eat.

Salsa Verde Zucchini Burrito Bowls [Vegan, Gluten-Free]

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Serves

5-4

Cooking Time

45

Ingredients

  • 4-6 long zucchini or heirloom/8-ball zucchini
  • 1 cup cooked or canned black beans (rinse if using canned)
  • 1 cup wild rice medley
  • 3 cups water or vegetable stock
  • 8 medium tomatillos, husks removed and quartered
  • 1 orange, yellow, or red bell pepper
  • 2 jalapeño peppers
  • 2 cloves garlic, peeled
  • 6-8 ounces Crimini mushrooms, chopped and stems removed
  • 1/4 cup chopped cilantro, divided
  • Salt and pepper, to taste
  • Chopped walnuts (Optional)
  • Hemp seeds (Optional)
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Preparation

  1. If you're using long zucchini, cut them lengthwise and scoop the out flesh with a spoon. If you're using 8-ball zucchini, cut the tops off and carefully scoop out flesh without puncturing the bottom of zucchini ball. Place them in a baking dish and set them aside.
  2. Bring 3 cups of water or vegetable stock and rice to a boil. Reduce this to a simmer and cook the rice until it's tender; about 25-30 minutes.
  3. In the meantime, roast the tomatillos, bell and jalapeño peppers, and garlic until they're tender; about 20-25 minutes. Watch the garlic and remove it after about 15 minutes of roasting.
  4. Remove the vegetables from oven and allow them to cool.
  5. Increase oven heat to 375˚F.
  6. Chop ingredients (removing seeds and stems from peppers) and add them to the rice along with mushrooms and cooked black beans.
  7. Add in half of the cilantro and season the mixture with salt and pepper.
  8. Scoop the rice, vegetable, and bean mixture into the hollowed out zucchini.
  9. Add about 1/4-inch water to the bottom of the pan and bake them for 30 minutes, or until zucchini is tender. 8-ball zucchinis will take an additional 10 minutes.
  10. Add remaining chopped cilantro and walnuts/hemp seeds if you're using them as a garnish.
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