Veggie Burrito Bowl

Total Time: 1 hour

Good old fashioned comfort food with a latin flare. Enjoy!

2 cups White rice, cooked

2 tablespoons butter

1/4 cup cilantro, chopped plus more for topping

2 tablespoons olive oil

1 onion, diced (about 2 cups)

3 small zucchini, diced (into bite size pieces)

2 medium bell peppers (any color), diced (into bite size pieces)

1 tablespoon cumin

1 tablespoon smoked paprika

1 teaspoon chili powder (or more if you like it spicy)

2 cups cabbage, shredded

2 cups pepper jack cheese, shredded

salt and pepper to taste

1 avocado, diced for topping

tomatillo salsa for topping

Cook white rice according to packaging.

While the rice is still hot, add the butter and 1/4 cup cilantro. Stir to combine and then set aside.

Saute onions in olive oil over medium high heat in a large sauté pan. Cook until translucent.

Add zucchini and sauté for about 5 minutes.

Next add the peppers and then add the spices and cook for 5 minutes, stirring frequently. Cook until just soft as you don’t want to cook out the flavor. Set aside.

In a bowl, layer the rice, cabbage, vegetables, cheese and then the avocados and salsa.

Serve hot.

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