Throw a batch of these short ribs in your slow cooker and you will be enjoying these tender beef burrito bowl with bright vegetables in no time.
As part of our new efforts to spend responsibly, we’re eating out/ordering in less and cooking at home more. Adult-ing can be hard, but it’s also kind of delicious, because it’s led to awesome homemade meals like these short rib burrito bowls. Big ol’ bowls full of juicy, fork-tender beef cooked low and slow for 8 hours, fluffy steamed rice, and tons of fresh veggies veggies.
Minimal fuss/effort, maximum flavor/satisfaction. And, it doesn’t heat up the kitchen.
And, aren’t nutritionists always saying that healthy, balanced diets require people to eat as many colors of the rainbow as possible? These burrito bowls definitely help you do that. They’ve got raw sliced radish, fresh pico de gallo, sliced avocado, and sauteed bell peppers – that’s red/orange, yellow, green, and purple. No blue, but there aren’t a lot of naturally occurring blue foods out there, and I’m not putting blueberries in my burrito bowl just to eat a rainbow!
To keep my bowl healthy-ish, I left off the cheese and sour cream, but you can totally load it up with both.
No matter how you like to eat your food, these burrito bowls are a must try! Not only are they delicious & nutritious, but they’re an easy lunch/dinner option during the week – just cook up a big batch of meat over the weekend, steam some rice, slice up or saute an assortment of veggies, and eat the leftovers the rest of the week.Print
I am an attorney, a lover of reality television (esp if food is involved), a stress-eater, a voracious reader, and a shameless sci-fi/fantasy nerd. I love to eat, I love to cook, and I love to make other people eat what I cook.