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How To Make Slow Cooker Veggie Burrito Bowls
THE KITCHN24Ingredients
65Minutes
390Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup brown rice (uncooked)
- 2 1/2 tsp. kosher salt
- 3/4 tsp. dried oregano
- 3/4 tsp. ground coriander
- 3/4 tsp. chili powder
- 1/2 tsp. smoked paprika
- 1 sweet potato (medium, peeled and diced)
- 14.5 oz. diced tomatoes (1 can)
- 1 1/4 cups low sodium vegetable broth
- 15 oz. pinto beans (1 can, drained and rinsed)
- 1 medium zucchini (quartered lengthwise, then sliced crosswise 1/4-inch thick)
- 1 cup orange bell pepper (or diced red, from 1 pepper)
- 1 poblano pepper (medium, seeded and diced, about 3/4 cup)
- 1 cup frozen corn kernels (or fresh)
- 1/2 cup sour cream
- 1 Tbsp. lime zest (finely grated)
- 2 tsp. lime juice (freshly squeezed)
- 1/4 tsp. ground coriander
- 1/2 tsp. kosher salt
- red cabbage (shredded)
- cilantro
- diced red onion
- queso fresco
- avocado (diced)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium1960mg82% |
| Potassium1140mg33% |
| Protein11g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate69g23% |
| Dietary Fiber8g32% |
| Sugars12g |
| Vitamin A160% |
| Vitamin C160% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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