Berkeley Burrito BowlServes: 4 | Serving Size: About 2 cupsIngredients: 

• 2 cups cooked brown rice, hot
• 2 cups pico de gallo (dice 2 small tomatoes and combine them with chopped red onion, chopped cilantro, and a few diced peppers)
• 1 fresh avocado, sliced
• 1 cup cooked or canned black beans, hot
• 2 baked sweet potatoes, cubed
• 1/4 cup shredded mozzarella cheese

Directions:

1. Divide each ingredient between 4 large and shallow individual serving bowls.
2. Arrange the ingredients in a circular fashion, as shown in the photo above.
3. Serve immediately.

Nutrition Information:

• Serves 4. Each serving has 331 calories, 9 g fat, 2 g saturated fat, 0 g trans fat, 9 mg cholesterol, 121 mg sodium, 53 g carbohydrate, 11 g dietary fiber, 7 g sugar, and 12 g protein.
• Each serving also has 255% DV vitamin A, 41% DV vitamin C, 16% DV calcium, and 11% DV iron.

Chef’s Tips:

1. This bowl is a great vegetarian meal. Bulk it up with bread or tortillas, or take it in a different direction by adding grilled chicken or fish.
2. Mix and match your favorite ingredients into a burrito bowl. Include rice, quinoa, or couscous, beans or another lean protein, salsa, slaw, fresh veggies, and baked potatoes or sweet potatoes.
3. This is a great way to use up leftovers or to create a family-style platter where everyone can make their own bowl.