Brisket Burrito Bowls for the Week

Burrito Bowls for the Week | Big Girls Small Kitchen

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This period has actually brought me snow, ice, cold, and a giant food rut. After a few weeks of scrambling to a) identify exactly what I was craving, then b) discover the inspiration to feed that craving, I chose this food blog writer might do much better. I located my preferred pinterest board and grabbed a notepad, then I did something uncommon. I planned out dishes for the week.

Before you get any ideas about my organizational prowess, I want to be clear: this wasn’t preparing in the sense that full-blown menus were materializing from thin air, then being purchased and cooked as arranged. No, I ‘d identify this as future-motivation decrease, suggesting that if there were food in the fridge, we’d not have to bother with mustering up the desire to cook. Also, we spent $20 on an awesome-quality brisket, $10 on avocados, cilantro, and rice at the grocery store, which divides into $3 per serving, which beats spending $10 on lunch at the deli daily!

The biggest problem for me is finding out what I can consume for a number of dishes directly without getting tired. There aren’t a lot of things. Up until now, I have come up with 1) grilled cheese, 2) fried rice or fried quinoa, and 3) Mexican food. So today, I ‘d like you to fulfill the brisket burrito bowl, which I officially ate for four lunches and one dinner without wishing to forsake rice, beans, meat, or avocados for the rest of my life.

Though I’ve actually composed notes below concentrated on ways to pack burrito bowls for lunch, they’d likewise make an excellent casual buffet for buddies, set up similar to the peanut noodle party.

** The best ways to Make Burrito Bowls for the Week **

Green Rice
Recipe
All grains make remarkable intentional leftovers, however green rice has a few stand-out features. Initially, the dish consists of vegetables, so you are not just consuming forkful after forkful of carbs, you are getting herbs and garlic in there too. Second, all those herbs and onions keep the grains moist, so the rice doesn’t try in the refrigerator. I cooked a double recipe, which yielded at least 8 cups, plenty as the base of 10 generous lunches.

Refried Beans
Recipe
I love refried beans. They add a welcome heft to this burrito bowl, plus additional protein so you are not entirely dependent on the beef. (That’s truly what I love about this set-up: the balance.) I really boiled up about a 1/2 pound of dried beans from scratch, then pureed them and added them to onions sautéing in oil. Canned beans work too: start with two cans of pureed pinto beans, then dole about about 1/4 cup of beans per bowl.

Brisket
Recipe
One of the factors this dish had such longevity for my fickle appetitie was that I did not overspice it. In fact, so I’d not get tired of eating it, I kept the brisket plain as can be, customizing the recipe linked to above by throwing in a couple of cloves of garlic and replacing a few of the fluid with a bottle of beer. I utilized a 2 pound brisket (ask your butcher to cut you off a small piece), and that was sufficient for a meat-light serving on 10 burrito bowls. If brisket is not your thing, roast some chicken or tofu.

Spinach with Chipotle
Since I kept the other components quite plain, I decided to to spruce up the spinach. I shot a big skillet with a little olive oil, included spinach and let it wilt. When wilted, I sprayed chipotle chili powder and salt and took off the heat. I utilized 10 ounces of infant spinach, which wilts down into a decent serving of veggies for each bowl. You might use more, or sauté a different green, like kale or escarole.

Avocado
The gem of any burrito bowl is smooth, rich, satisfying avocado. I’d 3 avocados and utilized a quarter of avocado as a topping on each bowl. The only technique right here is packing-more on that below.

Shredded Cheddar
I loved topping my burrito bowls with a few tbsps of grated cheddar. At work, I microwaved the bowl so the cheddar melted on top of everything. Delicious. But Alex consumed his burrito bowls without cheese, so you don’t actually desire it if you wish to cut down on fat or avoid the dairy products.

Garnish and Packing
When I made these on Sunday night, I evacuated six specific parts right then and there. I made use of superficial plastic containers, simple to slip into tote bags or laptop cases for the commute. Rice dropped initially, with beans, brisket and juices, and spinach overlapping above it. If you are making use of cheese, throw it on. Then garnish with a few sprigs of cilantro.

To make certain that the avocado did not brown, and to keep it separate so I did not need to microwave it when I warmed the bowl, I kept the avocado quarters in their skin, then squeezed lemon juice and sprayed salt precisely the flesh. I scored the avocado into dices, then wrapped the quarter in a little bit of plastic wrap and snuggled it in the corner of the container. When I went to consume, I got rid of the avocado, and, when the bowl came out of the microwave, scooped out the pre-scored flesh onto the bowl.