Summer is ideal for heading to your local market and finding the freshest produce for all types of delicious detox recipes. This veggie burrito bowl is the perfect example of how a party food can turn healthy and yet be delicious and appealing. This recipe is loaded with flavorful vegetables that make cooking healthy, simple, and clean.
Summer is the perfect time of year to host backyard barbecues and packing lunches for outdoor picnics. Classic picnic and barbecue food won’t help your body detox, but if you choose the right ingredients and bring your own delicious food you’re not only going to stay healthy but also be an inspiration for other guests to try cooling with clean, nourishing ingredients.
The vibrant, colorful mix of avocado, tomatoes and beans is an excellent combination not only for your taste buds, but also because the healthy fats in avocado helps with better absorption of the powerful beta-Carotene and lycopene antioxidants in yellow pepper and tomatoes. Beans nourish your body with quality proteins and also with fiber, helping your digestive system to flush out toxins.
This recipe is very simple and easy to prepare, and the vegan sauce completes the whole ensemble with an extra serving of healthy fat, as well as creaminess and a delicious flavor. Make sure you soak the sunflower seeds overnight before being added to the blender.
People often wonder why soaking seeds, nuts, and grains is so important, and why this process can be beneficial. Sunflower seeds are a nutritional powerhouse, and by soaking them you neutralize the phytic acid, an anti-nutrient which prevents your body from absorbing the minerals from seeds.
Soaking the sunflower seeds overnight increase the potency of the vitamins, makes the protein more readily available, and promotes the growth of healthy enzymes for healthy digestion. Without soaking these types of seeds ahead of time, your health and digestive process may be negatively impacted over time.
One of the most wonderful things about this vegan Veggie Burrito Bowl recipe is the different options available to you for culinary presentation. It can be cooked for one, or it can be prepared in bulk for a large crowd. It can be presented in a beautiful dish on an elegant holiday table, or in a large salad bowl poolside at this year’s Fourth of July family gathering.
As if the flavors of the beans, vegetables, spices and herbs weren’t enough to make your mouth start watering, wait until you add the creamy, unique dressing to the mix! With the perfect heat and a lovely blend of flavors, today’s Veggie Burrito Bowl recipe is ideal for summer dining and family fun, while at the same time helping you move towards your detox goals.
- 1 cup cooked red beans
- ½ cup cooked brown rice
- 1 yellow bell-pepper, cut into thin stripes
- 1 ripe tomato or 2-3 cherry tomatoes, cut into small cubes
- Fresh parsley or cilantro leaves, to garnish
- 1 ripe avocado, peeled and cut in thin slices
- 1 tsp extra virgin olive oil
- For the sauce:
- ½ cup sunflower seeds, soaked overnight
- ½ red onion
- ½ bunch fresh cilantro
- ½ cup purified water
- 1 lime, juice only
- ½ tsp ground cumin
- A pinch fresh salt
- A pinch cayenne pepper
- In a medium bowl add rice, beans, tomato cubes and bell pepper, drizzle with olive oil and toss to combine. (or simply arrange them into serving bowl without tossing, and drizzle with olive oil).
- Add the dressing ingredients into a blender, and process to obtain a creamy sauce. Add more water to obtain the desired consistency.
- Serve the burrito bowl next to the dressing.
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