Should I Boil Vegetables Before Grilling?

Please DON’T boil any of the veggies in this recipe before grilling! You’ll have a huge mess on your hands. Trust me, the high heat of the grill will cook them quickly and evenly without any need for pre-cooking. I’d only suggest parboiling denser vegetables like potatoes or carrots because they need more time to cook through. But for the vegetables in this recipe, grilling them directly is the way to go.

Serving Suggestions for grilled vegetables

I couldn’t help but make a big bowl of our chimichurri sauce to serve with this recipe for grilled vegetables. It’s tangy and goes perfectly with the smoky flavors from the veggies. Add in some grilled chicken and stovetop baked beans, and you’ve got yourself an easy summer dinner!

Storage Instructions

This grilled vegetables recipe is great for making ahead of time. Once cooled, store them in an airtight container in the fridge for 3-4 days. I like to add them cold to salads or sandwiches, but you can also reheat them in a pan or on the grill for a few minutes until heated through.

Favorite Cost effective grill

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Grilled Vegetables

With just a few ingredients and my easy grilling method, these grilled vegetables are the perfect side dish for any summer BBQ!

Course Side Dish

Cuisine Amercian

Total Cost $7.64 recipe / $0.95 serving

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 8 servings (side dish)

Calories 67kcal

Author Jess – Budget Bytes

Equipment

• Indoor Grill

Ingredients

• 8 mini bell peppers (or 2 large bell peppers cut into ¼s) $1.44
• 1 zucchini $0.93
• 1 red onion $1.23
• 6-8 cherry tomatoes, whole on vine* $1.66
• 8 mushrooms** $1.04
• 1 yellow squash $0.89
• 1 ½ Tbsp olive oil $0.27
• 1 clove garlic, minced $0.05
• 1 tsp steak seasoning $0.12
• ½ tsp sugar $0.01

Instructions

• Slice zucchini lengthwise, about ¼ thick, using a mandoline on the thickest setting or a knife. Cut red onion into thick rings, destem mushrooms, and cut yellow squash into thick discs, about ¼ thick. Rinse bell peppers and cherry tomatoes.
• Whisk together olive oil, minced garlic, ½ tsp steak seasoning, and sugar in a bowl.
• Brush olive oil mixture over the veggies.
• Add onions to the grill while preheating to 400 degrees. Add all other veggies to the grill and grill for 4 minutes, until you get distinct grill marks.
• Flip and grill for an additional 3-4 minutes or until veggies are done to your liking. I like my grilled vegetables to still have some bite to them, so I am careful to not overcook them! Onions can cook a bit longer and become nice and sweet when they cook down a bit (and help flavor the grill for the other veggies as well!)
• Sprinkle on the remaining ½ tsp steak seasoning and (optional) serve with BudgetBytes chimichurri!

See how we calculate recipe costs here.

Notes

*You can use any tomato instead of the cherry tomatoes on the vine, but I recommend leaving them whole. The outside will get some nice color, and the inside will be warm and flavorful. They may burst a little but will remain mostly intact if you are gentle with them.
**You can substitute any mushroom for the baby bella mushrooms. Mushrooms are forgiving when it comes to grilling, and they all taste amazing, pretty much no matter what!

This recipe serves 8 people as a side, about 1.5 cups of veggies per person.

Nutrition

Serving: 1serving | Calories: 67kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Sodium: 10mg | Fiber: 3g

how to make Grilled Vegetables – step by step photos

In a small bowl, whisk together 1 ½ Tbsp of olive oil, 1 minced garlic clove, ½ tsp of steak seasoning, and ½ tsp sugar.

Brush the olive oil marinade over your veggies, covering all sides.

Add the sliced onion rings to your grill as it preheats to 400°F.

Once the grill is fully heated, flip the onions and place the remaining veggies on the grill. Grill the vegetables for about 4 minutes until you get distinct grill marks.

Flip the vegetables and grill them for an additional 3-4 minutes or until they’re cooked to your liking. I like my grilled veggies to still have some bite, so I’m careful not to overcook them! I like the onions to cook for the longest as they become nice and sweet when they cook down (and they help flavor the grill for the other veggies!).

When the vegetables are cooked to your liking, sprinkle over the remaining ½ tsp steak seasoning and (optional) serve with BudgetBytes chimichurri.

No summer BBQ is complete without a generous serving of these easy grilled vegetables!

More Grilled Recipes

Grilled Salmon

$9.27 recipe / $3.09 serving

Grilled Corn On The Cob

$3.15 recipe / $0.78 serving

Grilled Chicken

$9.02 recipe / $2.25 serving

Grilled Cabbage

$3.74 recipe / $0.62 serving

The post Grilled Vegetables appeared first on Budget Bytes.

What’s in Southwest Lentils and Rice Skillet?

What Type of Lentils To Use?

There’s usually a wide variety of lentils sold in grocery stores these days including brown, red, yellow, black and french-style lentils. For this recipe you’ll want to use brown or brownish-green lentils which cook with about 20 minutes of simmering and do not require soaking. I don’t suggest using red or yellow lentils for this recipe because they break down quickly when cooked and they don’t hold their shape as well as brown lentils.

Can I use Brown Rice?

This recipe would be a little tricky to substitute brown rice in because brown rice takes much longer to cook than white rice, and it requires more liquid. The longer cook time would also cause the lentils to become mushy. So I recommend just sticking with the white rice for this recipe.

Storing & Reheating

This lentils and rice meal holds up great in the fridge. Store any leftovers in an airtight container in the fridge for up to 4 days. And it’s perfect for meal prep! I’ve meal-prepped this recipe quite a few times in separate storage containers, reheated in the microwave until warm, and boom…a quick and easy lunch or dinner any day of the week!

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Southwest Lentils and Rice Skillet

This Southwest Lentils and Rice Skillet is packed with veggies and bold flavors for a super filling, budget-friendly, and easy to make one pot skillet meal!

Course Dinner, Lunch

Cuisine Mexican

Total Cost $5.65 recipe / $1.41 serving

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4 (1.5 cups each)

Calories 369kcal

Author Marsha – Budget Bytes

Equipment

• Deep Stainless Steel Skillet

Ingredients

• 1 Tbsp olive oil $0.11
• 1 small red onion $0.42
• 2 cloves garlic $0.16
• 1.5 tsp cumin $0.15
• 1 tsp chili powder $0.10
• 1 tsp adobo seasoning $0.10
• 1/2 tsp dried oregano $0.05
• 1/2 tsp salt $0.04
• 1/4 tsp freshly cracked black pepper $0.02
• 1/2 cup brown lentils, rinsed $0.38
• 1 15oz. can black beans, drained & rinsed $0.79
• 1 14.5oz. can fire roasted tomatoes $1.25
• 1 cup frozen corn $0.60
• 2 cups vegetable broth $0.34
• 3/4 cup long grain white rice, rinsed $0.32
• 1/2 cup shredded cheddar cheese $0.58
• 2 green onions, sliced $0.24

Instructions

• Dice the red onion and mince the garlic. Add olive oil and onion to a large deep skillet over medium heat and sauté until onions are translucent, approximately 2-3 minutes. Add minced garlic and sauté an additional 30 seconds or until garlic is fragrant.
• Add the cumin, chili powder, adobo, oregano, salt, and pepper to the skillet, stir and toast spices for about 30 seconds.
• Next add in the lentils, black beans, fire roasted tomatoes (with juices), corn, and vegetable broth. Stir everything to combine. Place a lid on the skillet, turn the heat up to medium-high, and allow the mixture to come to a full boil. Once boiling, immediately reduce the heat to medium-low and simmer for 5 minutes. This will allow the lentils to start cooking first before adding the rice.
• After 5 minutes, remove the lid and add the rice. Stir briefly just to evenly distribute the rice, cover with a lid, bring the skillet back to a boil, then reduce the heat again and simmer for 20 minutes.
• While the mixture is cooking, grate the cheddar cheese and slice the green onions.
• After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for 5 minutes. After it has rested, remove the lid, fluff the rice and gently stir to redistribute the veggies.
• Top the lentils and rice mixture with shredded cheese and sliced green onions. Serve with more of your favorite toppings and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 369kcal | Carbohydrates: 59g | Protein: 14g | Fat: 9g | Sodium: 872mg | Fiber: 10g

How to Make Southwest Lentils And Rice Skillet – Step by Step Photos

In a large deep skillet, add 1 Tbsp olive oil and 1 small red onion, diced. Sauté over medium heat until onions are translucent, approximately 2-3 minutes. Add 2 minced garlic cloves and sauté an additional 30 seconds. Now add 1 1/2 tsp cumin, 1 tsp chili powder, 1 tsp adobo seasoning, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp cracked black pepper. Stir and toast the spices for about 30 seconds.

Add 1/2 cup brown lentils, one 15oz. can black beans (drained & rinsed), one 14.5oz. can fire roasted tomatoes (with juices), 1 cup frozen corn, and 2 cups of vegetable broth to the skillet. Stir everything to combine. Place a lid on the skillet, turn the heat up to medium-high, and allow the mixture to come to a full boil. Once boiling, immediately reduce the heat to medium-low and simmer for 5 minutes. This will allow the lentils to start cooking first before adding the rice.

After 5 minutes, remove the lid and add 3/4 cups long grain white rice (rinsed). Stir briefly just to evenly distribute the rice, cover with a lid, bring the skillet back to a full boil, then reduce the heat again and simmer for 20 minutes. While the mixture is cooking, grate 1/2 cup cheddar cheese and slice two green onions.

After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for 5 minutes. After it has rested, remove the lid, fluff the rice and gently stir to redistribute the veggies.

Top the lentils and rice mixture with the shredded cheese and sliced green onions.

Serve with more of your favorite toppings and enjoy!

More Easy Skillet Recipes

Creamy Chicken and Gnocchi

$8.41 recipe / $2.10 serving

Chicken Sausage White Bean Skillet

$8.69 recipe / $2.17 serving

One Pot Cheeseburger Pasta

$5.03 recipe / $1.26 serving

One Pot Chicken and Rice

$5.82 recipe / $1.46 serving

The post Southwest Lentils And Rice Skillet appeared first on Budget Bytes.

What is a Meal Prep Soup Jar?

These cool little jars are basically like homemade cup noodles, except with more delicious add-ins and in a reusable container. You just add hot water to the jar, mix it up to make the broth and soften the veggies, then the soup is ready to eat! So easy and so convenient.

What’s in This Noodle Soup

Similar to our upgraded instant ramen, we made our own flavored broth concentrate with a mix of Better Than Bouillon, soy sauce, sesame oil, and spices. Then we added some fresh vegetables (mushrooms, spinach, carrots, and green onions) to round out the bowl, and a little sesame seeds and sriracha for fun. These soup jars are, of course, endlessly customizable, so feel free to add your favorite ingredients!

How to Enjoy meal prep soup

Just like with cup noodles, fill the jar with boiling water from a tea kettle or a hot water tap (the kind on the front of commercial coffee makers), close the lid tightly, then shake the jar to mix the bouillon with the water. Let the soup sit for a few minutes to slightly cook the vegetables and soften the noodles. Give it one last stir with a fork or spoon (or spork!) and enjoy! You can eat the soup straight out of the jar, or empty it into a bowl.

How Long Does mason jar soup Last?

There’s some sort of magic that happens in this mason jar that keeps the ingredients fresh far longer than I would have ever expected. For food safety reasons I don’t suggest keeping these jars longer than five days, but I will just tell you that on day five the ingredients in the soup jars looked just as fresh as they did on day one. The spinach and mushrooms showed no signs of wilting and the noodles had not dried out!

To maximize the lifespan of your noodle jars, pay attention to how you layer the ingredients. The wet ingredients always go on the bottom. Next, you add ingredients that don’t wilt easily and aren’t too absorbent (in this case the carrots, then the mushrooms). Lastly, you’ll want to add any ingredients that tend to wilt or get mushy (noodles and spinach). This layering technique separates the liquids and soft ingredients for maximum storage life!

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Meal Prep Noodle Soup Jars

These easy meal prep noodle soup jars are a fast, convenient, and budget-friendly make-ahead lunch idea. Just add hot water, mix, and enjoy!

Course Lunch, Soup

Cuisine American, Asian

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 220kcal

Author Beth – Budget Bytes

Equipment

• 16oz. Mason Jars
• Plastic Mason Jar Lids

Ingredients

• 4 tsp bouillon* $0.48
• 2 tsp soy sauce $0.04
• 1 tsp toasted sesame oil $0.03
• 1/2 tsp garlic powder $0.05
• 1/2 tsp ginger powder $0.05
• 2 tsp sesame seeds $0.12
• 2 tsp sriracha (optional) $0.06
• 1 carrot, shredded $0.14
• 4 mushrooms, sliced $0.96
• 2 green onions, sliced $0.22
• 2 3oz. blocks instant ramen $0.50
• 2 cups fresh spinach $0.60

Instructions

• To each 16oz. jar add the following: 1 tsp bouillon, ½ tsp soy sauce, ¼ tsp sesame oil, ⅛ tsp garlic powder, ⅛ tsp ginger powder, ½ tsp sesame seeds, and ½ tsp sriracha.
• Peel and shred the carrot. Clean and slice the mushrooms and green onion. Divide the carrots, mushrooms, and green onions between the jars.
• Bring a pot of water to a boil for the ramen noodles. Discard the seasoning packets or save them for another use later. Add the noodles to the boiling water and boil only for about 2 minutes, or just until the noodles are tender but still slightly firm. Drain the noodles in a colander and rinse briefly with cold water to cool. Drain well.
• Divide the noodles between the four jars, then top with a handful of fresh spinach for each jar.
• Close the jars and refrigerate until ready to eat (up to five days). When ready to eat, warm the jars slightly (use your hands or let sit at room temperature for about 10 minutes), and then add 1-1.5 cups boiling water. Close the jars and shake them to dissolve the broth. Let sit for a few minutes, then stir once more with a spoon or fork before enjoying.

See how we calculate recipe costs here.

Video

Notes

*We used vegetable-flavored Better Than Bouillon, but you can use any type of powdered or paste-style bouillon here OR use the seasoning packets that come with the instant ramen (divide each packet between two jars).

Nutrition

Serving: 1jar | Calories: 220kcal | Carbohydrates: 31g | Protein: 6g | Fat: 8g | Sodium: 1110mg | Fiber: 2g

How to Make Meal Prep Noodle Soup – Step by Step Photos

To each of the four 16oz. jars add the following: 1 tsp vegetable bouillon, ½ tsp soy sauce, ¼ tsp toasted sesame oil, ⅛ tsp garlic powder, ⅛ tsp ginger powder, ½ tsp sesame seeds, and ½ tsp sriracha (you can add the sriracha here or use it to top your soup later).

Shred one carrot and divide it between the jars (about ¼ cup shredded carrot per jar).

Slice four mushrooms and two green onions. Divide the mushrooms and onions between the jars.

Bring a pot of water to a boil. Add two bricks of instant ramen. Boil for about 2 minutes, or just until the noodles are tender, but slightly under cooked. Drain the noodles in a colander and rinse briefly with cool water.

Add the rinsed and cooled noodles to the jars.

Add about ½ cup fresh spinach to each jar on top of the noodles.

Close the jars with a tightly-fitting lid and refrigerate for up to five days. When you’re ready to eat the soup, allow the glass to warm slightly (use your hands or sit at room temp for about 10 min), remove the lid and add 1 to 1.5 cups of boiling water.

Screw the lid on the jar tightly then shake to mix the bouillon with the hot water. Let the soup sit for a few minutes for the flavors to blend and the vegetables to soften.

Give the soup one last mix with a spoon or fork, then enjoy the soup straight out of the jar or dump it into a bowl for serving.

I topped my noodle soup with sriracha. …Because of course I did. ;) Enjoy!

The post Meal Prep Noodle Soup Jars appeared first on Budget Bytes.

My Modifications

This particular bowl is inspired by the White Bean & Feta Salad by Healthy Choice. Since that one had some of my fav ingredients, I knew it was a great place to start. The bowl was nice and filling, but overall it was a touch too sweet for my taste. So here’s what I subbed:

• Sun dried tomatoes instead of dried cranberries to reduce the sweetness.
• A homemade vinaigrette that is more tangy than their sweet vinaigrette.
• Walnuts instead of pepitas. Walnuts just seemed like a better fit for this flavor profile.
• Brown rice instead of mixed grains (theirs has brown rice, red rice, quinoa, and barley). Using one grain was just more convenient.

P.S. My bowls cost about $1.50 each and the store bought version retails at my local grocery store for $3.99 each ($3.50 on sale when I bought them). WIN.

Make it Your Own

One of my favorite things about bowl meals is that they are endlessly customizable. If you don’t like some of the ingredients I used, you can just swap them out! Here are some options:

• Spinach instead of kale
• Quinoa or cauliflower rice in place of brown rice
• Chickpeas or kidney beans in place of cannellini beans
• Store bought Greek or Italian dressing in place of the homemade vinaigrette

How to Store Kale and White Bean Power Bowls

This recipe is made for meal prepping. You can keep these bowls refrigerated for about 4 days, or you can freeze them for a couple of months. I suggest using a microwave to reheat the bowls (if frozen, use the defrost setting first, then full power to heat through).

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Kale and White Bean Power Bowls

These kale and white bean power bowls are full of flavor, texture, protein, fiber, and other nutrients. Perfect for meal prep! 

Course Dinner, Lunch, Main Course

Cuisine American

Total Cost $5.81 recipe / $1.45 serving

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 550.05kcal

Author Beth – Budget Bytes

Equipment

• Glass Meal Prep Containers
• Dipping Cups

Ingredients

• 1 cup long grain brown rice $0.40

Vinaigrette

• 1/4 cup olive oil $0.52
• 3 Tbsp red wine vinegar $0.30
• 1/2 Tbsp Dijon mustard $0.05
• 1/2 Tbsp Italian seasoning $0.15
• 1/4 tsp garlic powder $0.02
• 1/4 tsp salt $0.02
• 1/4 tsp freshly cracked black pepper $0.02

Sautéed Kale

• 1/2 lb. chopped fresh kale (6 cups) $1.15
• 1/2 Tbsp cooking oil $0.02
• 1 clove garlic, minced $0.08
• 1/8 tsp salt $0.02

Bowl Toppings

• 1 15oz. can cannellini beans $0.07
• 1/4 cup sun dried tomatoes $0.83
• 1/4 cup chopped walnuts $0.30
• 2 oz. feta $1.14

Instructions

• Begin cooking the rice first. The remaining bowl ingredients can be prepared while the rice is cooking. Add the rice and 2 cups water to a saucepot. Place a lid on top and bring the water up to a full boil. Once boiling, turn the heat down to low and let the rice simmer for 40 minutes. After 40 minutes, turn the heat off and let the rice sit with the lid in place for an additional 5 minutes. Fluff just before serving.
• While the rice is cooking, make the vinaigrette so the flavors have a little time to blend. In a jar or bowl, combine the olive oil, red wine vinegar, Dijon, Italian seasoning, garlic powder, salt, and pepper. Whisk to combine, or close the jar and shake until combined. Set the dressing aside.
• Add the cooking oil and minced garlic to a large pot or skillet. Sauté the garlic over medium heat for about one minute. Add the chopped kale and salt. Sauté for a few more minutes, or just until the kale is wilted. Set the kale aside.
• Finally, prepare the rest of the toppings. Rinse and drain the white beans. Chop the sun dried tomatoes and walnuts. Crumble the feta.
• When the rice has finished cooking, it's time to assemble the bowls. Add about ¾ cup rice to each bowl or container, followed by ½ cup sautéed kale, ⅓ cup beans, and a tablespoon each of sun dried tomatoes and walnuts. Sprinkle a little feta over each bowl. Divide the vinaigrette between four small containers. Refrigerate until ready to eat.
• Reheat the bowls using a microwave just before serving, then drizzle with vinaigrette, stir, and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1bowl | Calories: 550.05kcal | Carbohydrates: 64.18g | Protein: 16.58g | Fat: 26.3g | Sodium: 887.8mg | Fiber: 10.1g

How to Make Kale and White Bean Power Bowls – Step by Step Photos

Start with the brown rice because it takes about 50 minutes to cook and the rest of the bowls can be prepared while the rice cooks. Add 1 cup brown rice to a pot with 2 cups water. Place a lid on top and bring it up to a boil over high heat. When it reaches a full boil, turn the heat down to low and let it simmer for 40 minutes. After 40 minutes, turn the heat off and let it rest, lid in place, for an additional 5 minutes. Fluff with a fork just before serving.

Next, make the vinaigrette so the flavors have a little time to blend. Combine ¼ cup olive oil, 3 Tbsp red wine vinegar, ½ Tbsp Dijon mustard, ½ Tbsp Italian seasoning, ¼ tsp garlic powder, ¼ tsp salt, and ¼ tsp pepper in a jar or bowl. Whisk the ingredients to combine or close the jar and shake until combined. Set the dressing aside.

Next, prepare the kale. I buy pre-chopped kale because it’s super inexpensive and really cuts down on the prep work. I do give it an extra rinse, though, and pick out any large pieces of stems.

Add ½ Tbsp cooking oil and one clove of minced garlic to a large pot or skillet. Sauté the garlic over medium for about a minute.

Add 1/2 lb. chopped kale to the pot with ⅛ tsp salt and continue to sauté for a few minutes more, or just until the kale is wilted. Set the kale aside.

Prepare the last few ingredients. Chop about ¼ cup sun dried tomatoes and ¼ cup walnuts. Rinse and drain one 15oz. can of cannellini beans. Crumbled about 2 oz. feta.

When the rice is finished cooking, it’s time to build the bowls. Start with ¾ cup rice in each bowl or container, ⅓ cup beans, and about ½ cup sautéed kale.

Add about 1 Tbsp sun dried tomatoes and chopped walnuts on top, and a light sprinkle of crumbled feta. Divide the dressing between four containers. Refrigerate the bowls until ready to eat. Drizzle the vinaigrette over the bowls after reheating, then stir and enjoy!

The post Kale and White Bean Power Bowls appeared first on Budget Bytes.

How Long Do the Salads Last?

Thanks to the heartiness of kale and the low moisture ingredients, you can prep this salad and keep it in your fridge for about five days. You can either keep the dressing separate, or toss the salad in the dressing ahead of time to help soften the kale. If you do toss the salad in the dressing before storage, you may want to make extra dressing, as some of it will be absorbed as the salad refrigerates.

Can I Use a Different Green?

Yes, if you are not a fan of the texture of kale, you can swap it out for spinach. You might also consider trying lacinato kale, which is a little bit softer than the curly kale I used. You can also make this salad over finely shredded cabbage and carrots, which would be similar to my Sweet Crunch Winter Salad.

What Other Dressings Can I Use

This slightly sweet and savory Maple Tahini Dressing is by far the best match for these flavors, but if you must swap it out for something else I would go with some sort of sweet vinaigrette, like either a honey poppyseed, apple cider or pomegranate vinaigrette, honey mustard dressing, or even a raspberry vinaigrette.

Swap Out the Sweet Potatoes

If you happen to have leftover roasted winter squash of any kind (butternut, acorn, delicata, pumpkin, kabocha, etc.) you can use that in place of the sweet potatoes and still have all those fall flavors! I just find sweet potatoes to be easier to source and prepare, so I chose those today.

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Autumn Kale and Sweet Potato Salad

This fresh and crisp Autumn Kale and Sweet Potato Salad is chock full of fresh produce, but still has all those cozy fall flavors!

Course Lunch, Salad

Cuisine American

Total Cost $6.67 recipe / $1.67 serving

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 512kcal

Author Beth – Budget Bytes

Equipment

• Enamelware Sheet Pan
• Small Blender
• Pyrex Glass Meal Prep
• Dipping Cups

Ingredients

Roasted Sweet Potatoes

• 2 lbs. sweet potatoes $2.40
• 1 Tbsp cooking oil $0.04
• 1/4 tsp cinnamon $0.02
• 1/2 tsp ground cumin $0.05
• 1/4 tsp smoked paprika $0.02
• 1/4 tsp salt $0.01

Maple Tahini Dressing

• 1/4 cup tahini $0.85
• 1/4 cup water $0.00
• 2 Tbsp lemon juice $0.09
• 2 Tbsp maple syrup $0.60
• 1/4 tsp salt $0.01
• 1/4 tsp garlic powder $0.02
• 1/8 tsp cayenne pepper $0.02

Salad

• 6 cups chopped kale (about 1/2 bunch) $0.50
• 1 large apple* $0.70
• 1/4 cup pepitas $0.60
• 1/4 cup chopped pecans $0.52
• 1/4 cup dried cranberries $0.22

Instructions

• Preheat the oven to 400ºF. Peel and dice the sweet potatoes into 1/2-inch pieces. Place the sweet potatoes on a parchment lined baking sheet and add the cooking oil, cinnamon, cumin, smoked paprika, and salt. Toss the sweet potatoes until they are coated in oil and spices.
• Roast the sweet potatoes for about 30 minutes, or until they are tender and browned on the edges, stirring once half way through.
• While the sweet potatoes are roasting, prepare the rest of the salad. Start with the dressing. Add the tahini, water, lemon juice, maple syrup, garlic powder, cayenne pepper, and salt to a blender or bowl. Blend or whisk together until the ingredients are emulsified and smooth. Set the dressing aside.
• Pull the kale leaves from the tough woody stems and rinse them well in a colander with cool water. Drain the kale well, then slice it into thin strips (they don't have to be perfect, so don't stress about this, just aim for smaller pieces). Divide the sliced kale between four bowls or containers.
• Cut the apple into quarters and remove the core. Cut each quarter into thin slices. Add the apple slices to each container.
• Add 1 Tbsp each of the pepitas, chopped pecans, and dried cranberries to each container. When the sweet potatoes are finished roasting, let them cool for about 5 minutes, then divide them between the containers. Divide the dressing between four small containers. Enjoy the salad immediately or refrigerate up to five days.

See how we calculate recipe costs here.

Notes

*Use a sweet or sweet-tart variety of apple. I used Honeycrisp, but Gala would be another nice option.

Nutrition

Serving: 1serving | Calories: 512kcal | Carbohydrates: 79g | Protein: 13g | Fat: 20g | Sodium: 462mg | Fiber: 10g

How to Make Autumn Kale and Sweet Potato Salad – Step by Step Photos

Start with the sweet potatoes. Preheat the oven to 400ºF. Peel and dice 2 lbs. sweet potatoes into ½-inch cubes. Place the sweet potatoes on a parchment lined baking sheet, drizzle with 1 Tbsp oil, ¼ tsp cinnamon, ¼ tsp ground cumin, ¼ tsp smoked paprika, and ¼ tsp salt. Toss until the sweet potatoes are coated in oil and spices.

Roast the sweet potatoes for about 30 minutes, or until they’re tender and browned on the edges, stirring half way through roasting.

While the sweet potatoes are roasting, prepare the rest of the salad. Begin with the dressing. Add ¼ cup tahini, ¼ cup water, 2 Tbsp lemon juice, 2 Tbsp maple syrup, ¼ tsp garlic powder, ⅛ tsp cayenne, and ¼ tsp salt to a blender or bowl. Blend or whisk until the ingredients are smooth.

Pull the kale leaves from the woody stems and give them a good rinse with cool water in a colander. Drain well, then slice the kale into thin strips (this doesn’t have to be perfect, so don’t stress, just aim for smaller pieces).

Cut a large apple into quarters, then remove the core. Slice each quarter into thin slices.

When the sweet potatoes are finished roasting, let them cool for about five minutes. Divide the kale between four bowls or meal prep containers, followed by the apple slices, and the roasted sweet potato.

Then add 1 Tbsp dried cranberries, pepitas, and chopped pecans to each bowl or container. Divide the dressing into four small containers as well.

Drizzle the maple tahini dressing over top, then enjoy!

Or refrigerate the salad up to five days and enjoy later. :)

The post Autumn Kale and Sweet Potato Salad appeared first on Budget Bytes.

About that Cream Cheese…

I included my Scallion Herb Cream Cheese in this bagel lunch box because it has so much flavor and really adds a nice element of interest to the meal. If you don’t want to make this cream cheese you can use plain cream cheese or use a store-bought flavored cream cheese. Another nice option is to use plain cream cheese, but then bring some Everything Bagel Seasoning with you to add some extra flavor.

Where Did You Get Those Containers?

The divided glass meal prep containers and the small metal cups were both purchased on Amazon (links in the bottom of the recipe card below). 

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The Bagel Lunch Box

This Bagel Lunch Box is an easy and affordable grab and go breakfast or lunch idea, perfect for work or school.

Course Lunch

Cuisine American

Total Cost $5.32 recipe / $1.33 serving

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 307.18kcal

Author Beth – Budget Bytes

Equipment

• Divided Glass Meal Prep Containers
• Dipping Cups

Ingredients

Scallion Herb Cream Cheese

• 4 oz. cream cheese $0.60
• 1 Tbsp chopped fresh parsley $0.06
• 1 Tbsp chopped fresh cilantro $0.04
• 1 green onion, sliced $0.11
• 1/16 tsp garlic powder $0.01
• 1/16 tsp salt $0.01
• 1/2 Tbsp lemon juice $0.02

Lunch Box Ingredients

• 4 mini bagels $1.52
• 4 large eggs $0.92
• 1 cucumber, sliced $1.29
• 1 cup grape tomatoes $0.75

Instructions

• To hard boil the eggs, place the eggs in a sauce pot and add water until the eggs are covered by one inch. Place the pot over high heat and allow the water to come up to a full boil. When it reaches a full boil, turn off the heat, place a lid on the pot, and let the eggs sit in the hot water for 15 minutes. After 15 minutes, transfer the eggs to a bowl of ice water to cool.
• To make the scallion herb cream cheese, combine the cream cheese, parsley, cilantro, green onion, garlic powder, salt, and lemon juice in a bowl. Stir together until evenly combined.
• Place one bagel in each lunch box along with ¼ of the cucumber slices, ¼ of the grape tomatoes, ¼ of the cream cheese (1 oz.), and one hard boiled egg. Refrigerate up to five days.

See how we calculate recipe costs here.

Nutrition

Serving: 1lunch box | Calories: 307.18kcal | Carbohydrates: 30.6g | Protein: 12.98g | Fat: 15.1g | Sodium: 420.95mg | Fiber: 2.28g

How to Make the Bagel Lunch Box – Step by Step Photos

To hard boil the eggs, add the eggs to a sauce pot and add enough water to cover them by one inch. Place the pot over high heat and allow the water to come up to a full boil. Once boiling, turn off the heat, cover the pot, and let the eggs sit in the hot water for 15 minutes. After 15 minutes, transfer the eggs to an ice water bath to cool.

To make the scallion herb cream cheese, combine 4 oz. cream cheese, 1 Tbsp chopped parsley, 1 Tbsp chopped cilantro, one sliced green onion, 1/16 tsp (or one pinch) garlic powder, 1/16 tsp (one pinch) salt, and ½ Tbsp lemon juice in a bowl. Stir until everything is evenly combined.

Place one bagel, one hard boiled egg, ¼ of the sliced cucumbers, ¼ of the tomatoes, and ¼ of the cream cheese (1 oz.) in each lunch box. Refrigerate up to five days.

The post The Bagel Lunch Box appeared first on Budget Bytes.

What’s in the Peanut Butter Lunch Box

Peanut butter is the focus of this lunch box, with both sweet and savory side items that are all delicious dipped into the creamy peanut butter. For my peanut butter lunch box I added pretzels, apple slices, celery, and dates. If you can’t eat peanut butter, this lunch box would be just as good with any other nut butter you prefer (almond, cashew, sunflower, etc.).

About Those Dates…

If you’ve never eaten dates with peanut butter before, prepare for your mind to be blown! Medjool dates are rich, sweet, sticky, and taste a little bit like caramel, so it tastes like you’re eating caramel with peanut butter! It’s the perfectly rich and sweet natural dessert.

You’ll find Medjool dates in the produce department of most major grocery stores (scroll down to the photos below the recipe card to see what type of container they come in). They usually have a small pit inside, but they are easily pulled open with your fingers, and then you can simply remove the pit before smearing that creamy peanut butter all over the date.

How to Keep the Apple Slices Fresh

As most people know, apples begin to brown after they are sliced in response to exposure to oxygen. This brown color is a simple chemical reaction and does not indicate that the apple has gone “bad.” To help slow the browning, keep the apple slices bunched closely together to reduce the exposure to oxygen on the cut surfaces (see photos). You can also sprinkle a little lemon juice over your apple slices to further slow the browning, if you prefer. Even without lemon juice, my apple slices only browned a very small amount over four days in the refrigerator.

What Containers Do You Use?

For this lunch box I used a set of divided glass containers that I purchased on Amazon (linked below in the bottom of the recipe card). The dividers don’t go all the way up to the lid, so they don’t keep liquid items separate, but for solids or super thick stuff like peanut butter, it works just fine. 

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The Peanut Butter Lunch Box

This peanut butter lunch box is an easy no-cook lunch idea for school, work, picnics, or road trips! No reheating needed!

Course Lunch

Cuisine American

Total Cost $4.57 recipe / $1.14 serving

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 572.68kcal

Author Beth – Budget Bytes

Equipment

• Divided Glass Meal Prep Containers

Ingredients

• ¾ cup peanut butter* $1.49
• 60 mini pretzels $0.26
• 2 apples $0.78
• 8 Medjool dates $1.33
• 4 ribs celery $0.70
• 1 tsp lemon juice (optional) $0.01

Instructions

• Wash and slice the celery into sticks. Slice each apple in half, remove the core, then cut into slices. Sprinkle the lemon juice over the apple slices to slow browning, if desired.
• Add 3 tablespoons of peanut butter to each container. Add about 15 pretzels to each container, along with ½ an apple, some celery sticks, and two dates. Enjoy immediately or refrigerate up to five days.

See how we calculate recipe costs here.

Notes

I used natural style peanut butter, but you can use whichever type you prefer, or another type of nut butter.

Nutrition

Serving: 1lunch box | Calories: 572.68kcal | Carbohydrates: 80.15g | Protein: 14.53g | Fat: 25.65g | Sodium: 517.13mg | Fiber: 9.93g

The Peanut Butter Lunch Box – Extra Notes

I used Granny Smith Apples for this lunch box, but you can use any variety of apples you like. I included ½ an apple with each box. Slice the apples in half, then remove the core (I used a sharp measuring spoon, but you could use something like a melon baller as well). Slice each apple half into slices. Keeping the slices close together prevents oxygen exposure, which will slow the browning. You can also sprinkle a little lemon juice over the slices to further help slow the browning.

Medjool dates are usually sold in a container like this, but sometimes I see them sold loose by the pound, which is really nice when you only need a few! I see them at just about every grocery store now, so they are widely available. You’ll find them in the produce department, usually not refrigerated.

To eat the dates, simply pull them open with your hands. They are soft and sticky, so they pull open very easily. You’ll find a small pit in the center (you can see the pit on the left side). Remove the pit.

Smear a little peanut butter on each half of the date and enjoy! This combo is super rich and sweet, so you’ll only need one or two! Enjoy!

The post The Peanut Butter Lunch Box appeared first on Budget Bytes.

What’s in the Hummus Lunch Box:

Hummus (of course), kalamata olives, cucumber, grape tomatoes, and pita bread. I love this lunch box because of its simplicity, it requires so little prep, and I just like “snacky” finger foods. The only prep work I had to do was slicing the cucumber and draining the jar of olives! For the sake of convenience, and because ALDI has very inexpensive hummus, I used store bought hummus this time. But if you want to make your own hummus or want to experiment with different hummus flavors, try my homemade hummus recipe (four flavors).

How Long Does the Lunch Box Keep?

This lunch box holds up very well to refrigeration, so it will probably keep about 5 days in the refrigerator, depending on the freshness of your ingredients when the boxes are made and the conditions inside your refrigerator.

What Containers Do You Use?

I got these divided glass meal prep containers on Amazon. You can find a link to the product in the bottom of the recipe card below. (P.S. these containers came three to a set and this recipe makes FOUR lunch boxes, so I ate the fourth portion on a plate the day that I packed them. 😄)

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The Hummus Lunch Box

This Hummus Lunch Box is a cold lunch classic. With almost zero prep work, this is the fastest, easiest no-cook lunch around.

Course Lunch

Cuisine American, Middle-Eastern

Total Cost $8.04 recipe / $2.01 serving

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 362.55kcal

Author Beth – Budget Bytes

Equipment

• Divided Glass Meal Prep Containers

Ingredients

• 1 cucumber $1.29
• 2 pita breads $0.66
• 1 cup hummus $1.95
• 1 pint grape tomatoes $1.99
• 1 6oz. jar kalamata olives $2.15

Instructions

• Slice the cucumber and cut the pita bread into triangles.
• Divide the hummus, cucumber, tomatoes, olives, and pita triangles between four containers. Refrigerate up to 5 days.

See how we calculate recipe costs here.

Nutrition

Serving: 1box | Calories: 362.55kcal | Carbohydrates: 36.28g | Protein: 8.58g | Fat: 22.95g | Sodium: 1155.63mg | Fiber: 9.1g

The post The Hummus Lunch Box appeared first on Budget Bytes.

Are There Any Shortcuts I can Take?

This recipe does look like a lot of “parts” but I promise it really is easy to throw together. That being said, there are a couple of shortcuts you can take if you want to make it even easier. If you have access to Trader Joe’s, they sell frozen corn that is already “fire roasted” and it’s SO good. You can use that in place of blistering the regular frozen corn in the skillet. You can definitely use a store-bought cilantro lime ranch instead of making your own, or any southwest-inspired ranch dressing you can find (chipotle, avocado, etc.). And lastly, if you don’t have a well-stocked spice cabinet, you can use a packet of taco seasoning in place of the taco spices listed below.

What Else Can I Put in My Taco Bowl?

How to Meal Prep Your Roasted Cauliflower Taco Bowls

If you want to prepare this meal for grab-and-go lunches (meal prep), divide the roasted cauliflower, cooked rice, and blistered corn between four containers as soon as they are done cooking. You can skip heating the black beans, because you’ll just be placing the containers straight into the refrigerator, to be reheated later. Pack the bowls with the remaining fresh ingredients (tomatoes, cilantro, green onion, lime wedges), but leave the dressing separate. When you’re ready to eat your bowl, reheat the bowl in the microwave until hot, then top it with the dressing and enjoy.

Can I Use Frozen Cauliflower?

Frozen cauliflower roasts really well in the oven, but you may have a hard time getting the taco seasoning to stick to the frozen cauliflower. You would probably need to let it thaw completely before seasoning and roasting. The thawed frozen cauliflower will likely roast a bit faster than the fresh cauliflower. I would use about 1 pound of frozen cauliflower for this recipe.

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Roasted Cauliflower Taco Bowls with Cilantro Lime Ranch

These light and flavorful Roasted Cauliflower Taco Bowls have tons of color, flavor, and texture to keep you coming back for more! Great for meal prep!

Course Dinner, Lunch, Main Course

Cuisine American, Southwest

Total Cost $8.31 recipe / $2.08 serving

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4

Calories 515.33kcal

Author Beth – Budget Bytes

Equipment

• Enamelware Sheet Pan
• Parchment Paper
• White Cutting Boards

Ingredients

Cilantro Lime Ranch

• 1/4 cup mayonnaise $0.13
• 1/4 cup sour cream $0.11
• 1 lime $0.50
• 1/4 tsp garlic powder $0.02
• 1/8 tsp onion powder $0.01
• 1 Tbsp finely chopped cilantro $0.05
• 1 green onion, chopped $0.11
• 1/4 tsp salt $0.02

Taco Roasted Cauliflower

• 1 head cauliflower $2.39
• 2 Tbsp olive oil $0.32
• 1/2 Tbsp chili powder* $0.15
• 1/2 tsp smoked paprika $0.05
• 1/2 tsp ground cumin $0.05
• 1/8 tsp cayenne pepper $0.02
• 1/4 tsp dried oregano $0.02
• 1/4 tsp salt $0.02
• freshly cracked pepper $0.03

Bowl Ingredients

• 1 cup long grain white rice $0.62
• 1.5 cups water $0.00
• 1 15 oz. can black beans $0.89
• 1 cup frozen corn $0.20
• 1 Tbsp cooking oil $0.08
• 1 pint grape tomatoes $2.29
• Fresh cilantro and sliced green onion for garnish $0.20

Instructions

• Prepare the cilantro lime ranch first, so the flavors have time to blend. Zest the lime, then squeeze the juice from half, and cut the other half into wedges for serving. You'll need about 1 Tbsp lime juice. Finely chop about 1 Tbsp cilantro and one green onion.
• Combine the ingredients for the cilantro lime ranch in a bowl (mayonnaise, sour cream, 1 Tbsp lime juice, 1/2 tsp lime zest, garlic powder, onion powder, chopped cilantro, chopped green onion, salt). Refrigerate the cilantro lime ranch until you're ready to eat.
• Next, preheat the oven to 400ºF. Line a baking sheet with parchment paper. Cut the head of cauliflower into florets, then place them in a bowl. In a separate small bowl, combine the ingredients for the taco seasoning (chili powder, smoked paprika, cumin, cayenne, oregano, salt, and some freshly cracked pepper). Drizzle the olive oil over the cauliflower, followed by the taco seasoning, then toss until the cauliflower is evenly coated in oil and spices.
• Spread the seasoned cauliflower out over the prepared baking sheet. Roast the cauliflower in the preheated oven for 20-30 minutes, or until it's brown and crispy on the edges.
• While the cauliflower is roasting, begin cooking the rice. Add the rice and 1.5 cups water to a sauce pot. Place a lid on top, turn the heat up to high, and bring the water up to a boil. Once it reaches a full boil, turn the heat down to low and let the rice simmer for 15 minutes without lifting the lid. After 15 minutes, turn the heat off and let the rice rest for 5 minutes without lifting the lid. Finally, fluff the rice with a fork and divide it between four bowls or containers.
• Add the undrained can of black beans to a small sauce pot and heat over medium-low, stirring occasionally, until heated through (if making the bowls for meal prep, skip heating the beans).
• Add 1 Tbsp cooking oil to a large skillet and heat over medium. Once the oil is hot and shimmering, add the frozen corn. Cook the corn, stirring only occasionally, until it is browned and blistered (about 7-8 minutes). Season with a pinch of salt and pepper.
• Slice the grape tomatoes, roughly chop the cilantro, and slice a green onions for garnish.
• To build the bowls, divide the roasted cauliflower, cooked rice, beans, corn, and tomatoes between four bowls or containers. Top with a pinch of cilantro, sliced green onion, and a wedge of lime. Drizzle the cilantro lime ranch over top just before eating.

See how we calculate recipe costs here.

Notes

*The chili powder listed is a blend of spices, usually fairly mild, that is generally used to season a pot of chili. It is not straight ground red chiles. 

Nutrition

Serving: 1bowl | Calories: 515.33kcal | Carbohydrates: 68.85g | Protein: 13.68g | Fat: 22.1g | Sodium: 647.78mg | Fiber: 12.78g

How to Make Roasted Cauliflower Taco Bowls – Step by Step Photos

Make the cilantro lime ranch first. Zest the lime and squeeze the juice from half of it (you’ll need 1 Tbsp juice). Slice the other half into wedges for serving. Combine 1/4 cup mayonnaise, 1/4 cup sour cream, 1 Tbsp lime juice, 1/2 tsp lime zest, 1/4 tsp garlic powder, 1/8 tsp onion powder, 1 Tbsp chopped cilantro, 1 chopped green onion, and 1/4 tsp salt in a bowl. Refrigerate the cilantro lime ranch until ready to eat.

Preheat the oven to 400ºF. Cut a head of cauliflower into florets, then place them in a bowl. In a separate small bowl, combine the ingredients for the taco seasoning: 1/2 Tbsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp cumin, 1/8 tsp cayenne pepper, 1/4 tsp oregano, 1/4 tsp salt, and some freshly cracked pepper. Drizzle 2 Tbsp olive oil over the cauliflower, followed by the taco seasoning, then toss until the cauliflower is evenly coated in oil and spices.

Line a baking sheet with parchment paper. Spread the seasoned cauliflower out over the baking sheet. 

Roast the cauliflower in the preheated oven for 20-30 minutes, or until it is browned and crispy on the edges.

While the cauliflower is roasting, begin the rice. Add 1 cup long grain white rice to a small sauce pot with 1.5 cups water. Place a lid on top, turn the heat on to high, and bring it up to a boil. Once it reaches a full boil, turn the heat down to low and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice rest for 5 more minutes with the lid in place. Finally, fluff the rice with a fork and divide it between four bowls or containers.

Add one 15oz. can of black beans (undrained) to a small sauce pot and heat over medium-low, stirring occasionally, until heated through. If making your cauliflower bowls for meal prep, you can skip heating the beans, since the bowls will be going straight into the refrigerator.

Heat 1 Tbsp cooking oil in a large skillet over medium. Once the oil is hot and shimmering, add 1 cup frozen corn. Cook the corn, stirring only occasionally, until it is a little browned and blistered (7-8 minutes).

Finally, prepare the rest of the fresh ingredients. Slice the grape tomatoes in half, cut the remaining half lime into wedges (if you haven’t already), slice a green onion or two, and chop a little cilantro.

Once all the components are prepared, it’s time to build the bowls! Divide the roasted cauliflower, cooked rice, beans, corn, and tomatoes between four bowls or containers. Top with a little cilantro and sliced green onion.

When you’re ready to eat, reheat the bowl if it is refrigerated, then top with a drizzle of cilantro lime ranch and enjoy!

More Roasted Cauliflower Recipes

Roasted Cauliflower

$3.87 recipe / $0.97 serving

Roasted Cauliflower Salad with Lemon Tahini Dressing

$6.99 recipe / $1.75 serving

Spicy Roasted Cauliflower with Cheese Sauce

$3.26 recipe / $1.63 serving

Curry Roasted Cauliflower

$3.77 recipe / $0.63 serving

The post Roasted Cauliflower Taco Bowls appeared first on Budget Bytes.

Why “Poor Man’s” Burrito Bowls?

In the age of Chipotle, when burrito bowls have become layers upon layers of fancy meats, creamy dressings, and crunchy tortilla strips, I’m scaling it back to the basics. No frills, no fancy ingredients, just the bare bones. The only ingredients you absolutely need to feel full and satisfied. And somehow, despite its simplicity, these super basic burrito bowls still make me so happy that my feet wiggle. 

See? You can go as simple or as fancy as you want, but the “Poor Man’s” version, with just rice, beans, cheese, and salsa is all the deliciousness I need. This time around I also added green onion and jalapeño because I seem to always have extras of those in the fridge. :)

Can You Freeze Burrito Bowls?

Yes! These burrito bowls freeze great, so you can fix up a bunch and stash them in the freezer, cheese and all, for busy weeknights. As with any rice dish, it’s important that they are divided and cooled immediately after cooking. Once they are cooled completely in the refrigerator, you can transfer them to the freezer for long term storage. 

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Poor Man’s Burrito Bowls

These easy no-frills burrito bowls are super fast and affordable. They're the perfect satisfying weeknight meal for times when money is tight!

Total Cost $7.07 recipe / $1.18 serving

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 521.75kcal

Author Beth – Budget Bytes

Ingredients

• 2 cups uncooked long grain white rice $1.32
• 1/2 tsp salt $0.02
• 2 15oz. cans black beans $0.98
• 1/2 tsp ground cumin $0.05
• 1/4 tsp garlic powder $0.02
• 1 16oz. jar salsa $2.37
• 6 oz. shredded cheese* $1.27
• 1 bunch green onions $0.89
• 1 jalapeño (optional) $0.15

Instructions

• Add the rice, salt, and 3 cups water to a medium sauce pot. Place a lid on top, turn the heat on to high, and allow the water to come up to a full boil. Once boiling, turn the heat down to low and let it continue to simmer for 15 minutes. After 15 minutes, turn the heat off and let it sit, with the lid in place, for an additional five minutes. Fluff just before serving.
• While the rice is cooking, make the beans. Add both cans of black beans (undrained) to a small sauce pot, along with the cumin, and garlic powder. Heat over medium, stirring often, until heated through.
• Slice the green onions and jalapeño (if using).
• Once the rice is cooked, build the bowls. Add one cup cooked rice, 1/2 cup warm black beans, 1/3 cup salsa, and 1 oz. shredded cheese (about 1/4 cup) to each bowl. Top with a few sliced green onions and jalapeños, then serve.

See how we calculate recipe costs here.

Notes

*Use your favorite type of meltable shredded cheese. Cheddar and pepper jack are both great choices.

Nutrition

Serving: 1Serving | Calories: 521.75kcal | Carbohydrates: 85.28g | Protein: 20.32g | Fat: 10.32g | Sodium: 1078.75mg | Fiber: 15.22g

Scroll down for the step by step photos!

How to Make Poor Man’s Burrito Bowls – Step by Step Photos

Begin the rice first because everything else will be finished by the time the rice is done cooking. Add 2 cups long grain white rice, 1/2 tsp salt, and 3 cups water to a sauce pot. Place a lid on top and turn the heat on to high. Once it reaches a full boil, turn the heat down to low and let it simmer for 15 minutes. After 15 minutes, turn the heat off and let it rest, with the lid in place, for an additional five minutes. Finally, fluff with a fork.

While the rice is cooking, season and heat the beans. Add two 15 oz. cans of black beans (undrained) to a sauce pot along with 1/2 tsp cumin and 1/4 tsp garlic powder. Heat over medium, stirring often, until heated through.

Slice a bunch of green onions and one jalapeño (optional). You’ll also need about 6 oz. (weight) shredded cheese (about 1.5 cups).

Then it’s time to build the burrito bowls! Add about 1 cup rice, 1/2 cup beans, and 1/2 cup salsa to each bowl.

Then add about 1 oz. (1/4 cup) shredded cheese, sliced green onion, and sliced jalapeño (if desired). Enjoy!

The heat from the hot rice and beans will usually be enough to melt the cheese, once stirred.

More Delicious Bowl Meals

Spicy Tuna Guacamole Bowls

$8.05 recipe / $2.01 serving

Teriyaki Meatball Bowls

$8.86 recipe / $2.22 serving

Sushi Bowls

$8.824 recipe / $2.21 each

Pork and Cherry Rice Bowl

$7.27 recipe / $1.82 serving

The post Poor Man’s Burrito Bowls appeared first on Budget Bytes.