These burrito bowls are easy, tasty, and perfect to get your week started the right way! They are high in fiber, low in fat and keep you feeling full! I have been doubling the recipe and meal prepping them on the weekend so I can pack them for lunch.

Ingredients:
– 2 bell peppers (red, orange, or yellow)
– 2 zucchini
– 1 large red onion
– 1 container of mushrooms (halved)
– 1 (15 oz) cans of black beans
– 2 cups of cooked brown rice (I use the Trader Joe’s brand frozen microwavable packets- 1 packet makes 2 cups)
– 1 large bag of spinach
– 2 cups of tortilla chips
– 1 cup salsa (home made or your favorite store bought)
– Approximately 2 Tbsp or less of olive oil.
– Salt and pepper to season veggies before grilling.
– 4 Tbsp guacamole (I like the Trader Joe’s brand pre made 6 pack- each package has 100 calories and I use half a package per burrito bowl).

Instructions:
1. Preheat your grill (high heat). Prepare veggies for grilling. Cut zuchini in half lengthwise. Cut onions in quarters. Remove seeds from bellpeppers and keep them whole for grilling. I put the mushrooms in tin foil. I spray veggies with olive oil so they do not stick to grill. Season your veggies with salt and pepper.  Grill veggies for approximately 10 minutes and rotate them at the halfway mark. Remove from grill and cut them into bite size pieces.
2. Cook your 2 cups of brown rice as directed on the package. I microwave 1 package of frozen brown rice for 2 minutes, 30 seconds. Fast and easy.
3. Rinse 1 can of black beans and heat in pan on low. Add 1/2 cup of your favorite salsa to add flavor.
4. To serve: Fill bowl with 2 cups of spinach. Add 1/2 cup beans, 1/2 cup brown rice and 1/2 cup grilled veggies. Top with 1 Tbsp guacamole and 2 Tbsp salsa. Add any optional topping you desire (fresh cilantro, Daiya cheese, fresh lime juice, etc).

Makes approximately 4 large servings.