One of my trademarks for twenty-plus years of running retreats is serving meals out of a single “buddhi bowl”. Your buddhi is your wisdom self or the part of you who knows what is best for you at all times (even if you don’t want to hear it). So, having a burrito in a bowl instead of in a tortilla is a great way to raise your vibration, decrease your consumption of refined grains, and get all the good stuff your buddhi wants for you in your belly!
Grain: You can choose what you like: rice, quinoa, wild rice, you name it. I like something near to 3 parts basmati to 1 part each brown basmati and quinoa, seasoned with some cumin, vegetable bouillon, and salt.
Beans: Soak and cook (or use rinsed canned) black beans. In olive oil, toast cumin, a bit of coriander, & some smoked paprika. Add minced garlic & cook until fragrant, then add beans and enough water to prevent them from sticking to the bottom of the pan. Salt to taste, add oregano to taste, and heat.
Corn: Optional, but a most definitely delicious addition. Heat olive oil in pan, toast some cumin until fragrant, add corn. Salt and pepper to taste, again, you can add a little smoked paprika if you like.
Greens: Lots of these and lots of options: Kale, chard, mustard greens, beet greens — those sorts go on the bottom of the bowl to assist in wilting. If instead you choose lettuces of any variety, best to put these on top instead of the bottom of the bowl
Fresh bell pepper slivers
Shredded carrots and cabbage
The sky is the limit. I love to make the grain blend first, as it takes the longest. Then the corn. Then I make the salsas and guacamole (or identify which favorites in your fridge make the cut). Then, finally, all the veggies, as I tend to have these pre-prepped in my fridge. I layer greens, grains, veggies, and sauces… and marvel at the colors, flavors and satisfaction of a full and happy tummy found ALL in one bowl!