1½ cups dry white rice
1 can of chickpeas or black-eyed peas, opened and rinsed
1 bunch fresh cilantro
1 capsule curcumin
½ tsp white pepper
½ tsp oregano
½ tsp garlic powder
½ tsp salt
two tablespoons olive oil
eight ounces of goat cheese or other cheese, crumbled or shredded (may omit for a vegan burrito bowl, as pictured)
Preheat your oven to 400 degrees. Chop the zucchini, bell pepper, onion, and mushrooms into bite-sized pieces. Toss the vegetables with 2 Tbsp olive oil, a pinch of salt, ½ tsp white pepper, ½ tsp oregano, and 1 curcumin capsule, opened. Spread the vegetables out over a large sheet pan and roast for 40 minutes, stirring once half way through.
Combine the rice in a medium pot with ½ tsp garlic powder and
½ tsp salt.
Add 3 cups of water, place a lid on top, and bring up to a boil over high heat. As soon as it reaches a full boil, turn the heat down to the lowest setting and allow it to simmer for 20 minutes. After 20 minutes, turn the heat off and let it sit undisturbed until you’re ready to assemble the burrito bowls. Fluff the rice just before using.
Combine 1/3 cup of rice on a tortilla, add ¼ cup of chickpeas or black-eyed peas, ⅓ cup of the roasted vegetables, cheese to taste, and a handful of fresh cilantro leaves in a bowl.
If you tolerate more oxalate, you may make traditional burritos. I like this recipe because it’s relatively quick—you can get the rice going at the same time as the veggies, and then it’s simple to assemble the bowls. It makes several servings, too. You can put an individual portion in a freezer-safe container and freeze it, even with the cheese. Sadly, I was out of the delicious honeyed goat cheese I used the first time I made these, but the vegan version is just as filling! If you choose to use tortillas, those also freeze well.
But who needs a tortilla when you have these beautiful colors? Enjoy! (We’ll ignore the tortilla chips I baked; I’ll save that recipe for another post!)