Have a busy work week ahead and no time to prepare a healthy lunch in the mornings? Or perhaps you’re just plain stumped about what to make for lunch every day?
Have we got a solution for you! This plant-based meal prep burrito bowl can be made up to 3 days ahead. 30 minutes spent on Sunday means that you can rest easy knowing lunch is ready until Wednesday!
***Important Note From our Team***
We are excited to produce more recipes so people can answer the question, “What can I eat?” Due to the volume that we are currently uploading and developing we are not writing full blog posts on the recipes but will include nutrient facts. As we move forward, we will be updating our posts to include more information about the cooking journey with each recipe and the principles used that people with CKD can apply to their nutritional plans. If you have recipe specific questions, please comment below. We cannot provide individualized nutrition guidance on specific cases via email or in comments due to medical liability but will do our best to answer cooking specific questions
Busy week coming up? Not to worry! This delicious plant-based meal prep burrito bowl can be made up to 3 days ahead and only requires 30 minutes in the kitchen.
Recipe developed by Clarissa Paimanta, RD
- 1½ cup white rice, dry and uncooked
- 3 cups water or per package directions
- ¼ cup coconut milk yogurt
- ¼ cup vegan mayonnaise
- 1 lime, juiced, to taste
- 1 teaspoon smoked paprika
- ¼ teaspoon chili powder
- 1 teaspoon adobo sauce (from a can of chipotle in adobo sauce)
- ¼ cup avocado oil
- 2 medium onions, sliced
- 2 medium red bell peppers, seeds removed and sliced
- 1 cup corn, drained and rinsed if canned or thawed if frozen
- 2 cups canned black beans, drained and rinsed
- 1 teaspoon each of smoked paprika, chili powder, ground cumin, garlic powder
- ¼ teaspoon salt, to taste
Optional Toppings: chopped romaine lettuce, cubed avocado, diced tomatoes or salsa, a squeeze of lime juice, chopped cilantro
1. Prepare the rice: cook rice in a saucepan or rice cooker with 3 cups of water or according to package instructions.
2. Make the chipotle dressing: mix the yogurt, vegan mayonnaise, lime juice, smoked paprika, chili powder, and adobo sauce in a small bowl, adding water if needed to achieve desired consistency.
3. Heat avocado oil in a large skillet over medium heat. Add sliced onions and pepper; cook while stirring occasionally until soft and tender, about 7-10 minutes, adding a splash of water if needed to prevent vegetables from burning. Then add your black beans, corn, along with the seasonings; cook for an additional 2-3 minutes until corn is warmed through but still retains some crunch. Set aside.
4. Assemble your bowls: divide the cooked rice between 4 bowls or containers. Top rice with fajita mixture, and top with any toppings of choice. Drizzle the chipotle dressing right before serving. Leftovers can be stored in airtight containers in the fridge for up to 3 days.
Not restricting potassium? Feel free to add tomatoes or tomato salsa and sliced avocado to top your burrito bowl.
You may have heard that nuts, beans, and whole grains are not a great choice for a kidney-friendly diet because they are high in phosphorus. Wondering why we include them in many of our recipes? We include beans, nuts, and whole grains because only about 40% of phosphorus found in these plant foods are absorbed by humans. This makes them a good fit for most people’s diets! If you have questions about adding these foods to your diet, please reach out to your dietitian.
ALL information you read on KidneyRD.com is purely for informational and educational purposes. Information is not intended to treat, cure, or prevent any disease.