Like many vegans, I presume, I often get asked what foods I miss the most since going vegan. And the truth is, I really don’t “miss” much of anything. My mind and taste buds shifted so much during my vegan transition that I no longer view my old favorites such as cheese and roasted chicken as enticing whatsoever.
What I do miss, though, is having dining options in almost any scenario. While I am lucky enough to live in an area in Michigan that boasts a decent amount of vegan and vegan-friendly restaurants, I do have to do a lot more menu planning and calling ahead when I’m eating out with a group and don’t really have a say in where we’re eating. Sometimes, it works out well for me — and usually I am able to get creative even when ordering off less vegan-friendly menus (sometimes choosing an array of side dishes, for example, that draw the envy of those I’m dining with).
What’s more difficult are those times when I’m truly in a bind — when my blood sugar begins dropping to levels that make me less-than-pleasant to be around, I’ve forgotten to pack an emergency snack, and when nearby options are few. In those situations, I always, ALWAYS, look for a Qdoba or Chipotle, as the best “fast food” option for me is usually some type of burrito bowl. I can remember more than one situation where a Qdoba veggie bowl brought me back from the edge of hunger oblivion.
But as much as I rely on burrito or veggie bowls as an emergency option when eating out, I’ve rarely made them at home. Sure, a bowl of brown rice and black beans has served as a homemade meal on more than one occasion. But I’m talking about burrito bowls with all the fixins — rice, beans, fajita veggies, salsa. Why is this not more of a staple in my everyday meal planning?
Over the weekend, I decided to make my take on a burrito bowl, though I did make an effort to keep these extremely healthy and light as well. No oil, no added fats and lots of fresh veggies keep this bowl guilt-free. I did not even salt the veggies or pico de gallo very much, trying to keep the sodium content to a minimum as well. My parents noticed that the sweetness of the pineapple really brought complexity and flavor to the dish, making a lot of salt unnecessary. The result is no bloating, and feeling just full enough. You can really play around with these bowls by adding guacamole, using jarred salsa instead of pico de gallo, or topping with some vegan cheese. We served ours with a delicious side salad that my mom brought over, but you could easily make this into a true one-dish meal and put your shredded lettuce or salad greens right on top.
Fajita Bowls with Pineapple Pico de Gallo:
3 cups cooked brown rice
1 can black beans, drained and rinsed
Pico de Gallo:
2 cups ripe tomatoes, finely chopped
1 cup pineapple, finely chopped
1/2 cup red onion, minced
2 jalapenos, seeds removed, minced (add back seeds, to taste, for more heat)
salt to taste
1 large zucchini, chopped
2/3 cup red onion, chopped
1 red bell pepper, chopped
1/3 cup vegetable broth
1 1/2 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 pinch sea salt (plus more to taste)
1. To prepare pico de gallo: mix all ingredients together in a medium-sized glass bowl. Add salt to taste and then set aside. This recipe can also be made ahead and chilled in the refrigerator for a day or two.
2. To prepare fajita vegetables: stir together all ingredients in a medium-sized glass bowl and let sit for 5 minutes. Add to a non-stick skillet and cook over medium-high for about 10 minutes, until vegetables are soft and most of the liquid has evaporated. Taste for salt and add more to taste.
3. To put together bowls: divide rice and beans evenly in 4 individual serving bowls. Top with 4 equal servings of black beans. Divide up fajita vegetables and add them to each bowl on top of black beans. Finally, top each bowl with a large spoonful of pineapple pico de gallo and serve.