Wild Eyed Burrito Bowl

After having a delicious burrito bowl at Chipotle yesterday I decided to try to make a healthier version at home. I experimented with some unusual ingredients: wild rice and black-eyed peas, and it turned out really well; it was half the price and completely organic. I enjoyed this in a bowl, but it would be good in a burrito or on a corn tortilla.

Serving size - 1

Ingredients (organic whenever possible):

• Wild rice - 1/2 cup cooked
• Black-eyed peas - 1/2 cup cooked (use kombu when soaking to aid with digestion)
• Daiya cheddar (if you're not avoiding oil) - 1 ounce
• Avocado - half
• Tomato - 1/3
• Cilantro - to taste (I grow it in my window-sill so it's always available)
• Jalapeño - to taste
• Salt & Pepper

Preparation (time: after rice & beans cooked - 5 minutes; including rice & beans - 3 hours):

1. Cook wild rice (takes 30-50 minutes) and black-eyed peas (soak 2 hours or overnight; then cook 15 minutes)
2. When rice & peas are prepared, mix them together in a pan over medium heat. Sprinkle in Daiya and stir until melted. Remove from heat.
3. Add in tomato, avocado, cilantro, jalapeño, salt, & pepper
4. Serve & enjoy! 

Nutrition (per cup):

• Calories: 400
• Fat: 16
• Sodium: 570 mg
• Protein: 8
• Vitamins: a, b-6, b12 (small amount if you eat kombu), c, calcium, e, iron

Cost: $3.50

• Wild rice - $1
• Black-eyed peas - $.50
• Kombu - $.10
• Daiya - $1
• Tomato - $0.25
• Avocado - $.50
• Jalepeno - $.02
• Cilantro - $.05