That all changed when I moved to my new office at the shop with the big guy. Lunchtime was fun! Hmm, where should we eat today? Italian? Mexican? After about a year of those lunchtime shenanigans, I’ve decided my husband is bad for my waistline. Why is it when I’m with him my ideas of what is okay to eat for lunch just flies right out the window?
Black Bean Burger Bowls
- 1 9.5 ounce/4 count package MorningStar Farms Spicy Black Bean Burgers
- 1 tablespoon olive oil
- 1 small zucchini, chopped
- 1 small yellow summer squash, chopped
- 1 red bell pepper, chopped
- 1 ear of sweet corn cut from the cob or 1 cup frozen corn, defrosted
- 1-1/2 cups jasmine rice, cooked according to package directions
- 1 lime
- 1/3 cup chopped cilantro
- 2 avocados, chopped
- 1 cup shredded queso fresco cheese
- Salsa for garnish, optional
- Heat olive oil in a large saute pan over medium heat. Add zucchini, summer squash, and red bell pepper. Cook and stir for several minutes until veggies are crisp tender. Add corn and cook for an additional one to two minutes. Remove pan from heat and set aside.
- After you have cooked rice according to package directions, remove the pan from the heat and squeeze the juice from one lime over the rice and toss to combine. Set aside.
- Prepare the Spicy Black Bean Burgers according to package directions.
- Assemble bowls by dividing the rice between four serving bowls. Top each rice bowl with a cooked Spicy Black Bean Burger and 1/4 of the sauteed veggies. Garnish the bowls with cilantro, avocado, and a little queso fresco cheese. Add salsa if desired.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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