Burrito Bowl

Method

1. Start the 1 cup185 g brown rice first: simmer it in 2 cups water, covered, until tender, about 40 minutes. When it’s tender, fold in a spoonful of the 3 tbsp46 g lime juice and a pinch of salt, to taste for lime rice.
   • Brown Rice1 cup185 g(185 g)(1 cup)
   • Bottled Lime Juice3 tbsp46 g(46 g)(3 tbsp)
   • Sea Saltto taste
2. While the rice cooks, thinly slice half the 1110 g onion and scrunch it with a splash of the lime juice and a pinch of salt. Leave it to soften into quick pickles.
   • Onion1110 g(110 g)(1)
3. Toast the ¼ cup32 g pepitas in a dry skillet over medium until they pop and smell nutty, 2–3 minutes, then tip them out.
   • Pepitas¼ cup32 g(32 g)(¼ cup)
4. Add the 2 tbsp27 g olive oil to the skillet. Dice the rest of the onion and cook it with the 1 cup149 g bell pepper until soft. Stir in the 3 cloves9 g garlic, minced, 2 tsp4.2 g cumin, 2 tsp4.8 g chili powder, and 1 tsp2.2 g smoked paprika for 30 seconds, then add the 2 cans (15 oz)506 g black beans, drained and rinsed, 1½ cups218 g frozen corn, and 1 cup85 g frozen spinach, thawed and squeezed dry. Warm through, mashing a few beans to thicken, until the spinach has wilted in.
   • Extra-Virgin Olive Oil2 tbsp27 g(27 g)(2 tbsp)
   • Frozen Bell Pepper Strips1 cup149 g(149 g)(1 cup)
   • Garlic, minced3 cloves9 g(9 g)(3 cloves)
   • Cumin2 tsp4.2 g(4.2 g)(2 tsp)
   • Chili Powder2 tsp4.8 g(4.8 g)(2 tsp)
   • Smoked Paprika1 tsp2.2 g(2.2 g)(1 tsp)
   • Black Beans, drained and rinsed2 cans506 g(506 g)(2 cans)
   • Frozen Corn1½ cups218 g(218 g)(1½ cups)
   • Frozen Spinach, thawed and squeezed dry1 cup85 g(85 g)(1 cup)
5. Build bowls: lime rice, the spiced beans and corn, a tangle of the pickled onion, a squeeze of the last of the lime juice, and a scatter of the toasted pepitas.

Kids: build theirs before the pickled onion goes on — plain lime rice, corn, and beans is the easy win, with the sharp toppings on the side.