Burrito bowls are a great way to get the nutrients needed for tons of health support! This particular bowl supports the liver in a fun, tasty way that is perfect for summertime.
Ingredients
1/2 green bell pepper
1/2 red bell pepper
1 cob of corn
1 cup cooked quinoa
4 leaves Romaine lettuce
1/2 tomato
1 can low sodium black beans
Salsa for garnish (optional)
Instructions
Chop the peppers. Carefully slice the kernals off of the corn cob. Roughly chop the Romaine lettuce, and slice the tomato. Drain the black beans and rinse well.
Add the peppers to a sautee pan and sautee over medium heat until tender. Remove, and add the corn and black beans for only a few minutes.
Divide ingredients into bowls, top with salsa, and enjoy!
Notes:
Easily make this burrito bowl raw by skipping the sauteeing.
