Sautéed Chipotle Broccoli Rabe Burrito Bowls with Brown Rice
I’ve come to realize that snapping out of vacay mode is v v hard. We returned to LA from our annual trek home to Maui and Oahu, where we stayed away from the interwebs and social media as much as possible. While we were in Maui, my Mom spoiled us with all the home cooked meals we could have asked for. We laid like broccoli on my parent’s roof deck, soaking up the crisp upcountry Maui air and warm sunny rays. We spent the day eating and visiting the sea creatures at the Maui Ocean Center with my bff Kammy, her son (my godson) Hanalei, and new baby girl Olena. We basically made our best attempt at doing as little work and as much play as possible. When arrived in Oahu, it was all about adventures, more family time, and friends. Molly and Nick were in town so we ventured on morning hikes, long drives for poke bowls, doubles matches, stand-up paddle boarding, and tons of chill time. By the time Moses and I got back to LA, I pretty much expected to start the day with adventure and end it with relaxation, good food, and friends. And that is what I fought all last week and why I took an extra week off.
One thing that hasn’t left us yet, is the concept of balance. We’re trying to get outside more, eat better, and take time off when we need to. Being at home, I was reminded of how easy it is to eat well—with well balanced dishes that are nourishing, filling, and tasty, just like these sautéed chipotle broccoli rabe burrito bowls with brown rice (try to say that 10 times fast). They're loaded with all the good things and packed with tons of vitamins (a, b, c, k) and minerals (calcium, iron, magnesium, potassium, zinc) thanks to all that broccoli rabe! I like to think of them as a healthy indulgence, because, yes there’s a bit of cheese on top, but these bowls are jam packed with veggies and fruits. I highly recommend making a double batch so that you can enjoy this healthy goodness in a bowl all week!!
Sautéed Chipotle Broccoli Rabe Burrito Bowls with Brown Rice
INGREDIENTS
20 broccoli rabe stalks, trimmed and cut into 1-inch pieces, stems and leaves/crowns divided
2 Tbsp. olive oil
3 cloves of garlic, peeled and thinly sliced
1 chipotle pepper in adobo sauce, finely chopped
1/8 tsp. ground cumin
1/8 tsp. dried oregano
Salt and pepper, to taste
2 ½ c. cooked brown rice
Juice of 1 lime, divided
1/4 + 1/3 c. fresh cilantro, finely chopped, divided
3/4 c. frozen or fresh corn kernels, defrosted if frozen
2 vine ripened tomatoes, diced
1 large haas avocado, diced
½ jalapeno, veins and seeds removed, finely diced (optional)
3/4 c. cooked black beans, heated
3-4 red radishes, thinly sliced
1/4 c. shredded cheddar cheese
TOOLS
Medium pot
Colander
Heavy skillet
Wooden spoon
Sharp knife
Mixing bowls
FIX
Fill a medium pot with enough water to cover broccoli rabe stalks and bring to a boil. Add 2 tablespoons kosher salt to water after it comes to a rolling boil and immediately add chopped broccoli rabe stems. Cook for a minute before adding leaves and crowns. Cook for 2 more minutes then drain and thoroughly dry.
In a heavy skillet, heat olive oil on medium-low heat until shiny. Add garlic slices and saute, stirring often, for 3 minutes or until soft and fragrant. Add the chopped chipotle, cumin, and oregano, and stir to combine. Add the broccoli rabe to the pan and stir well to evenly coat with the chipotle-garlic. Cook for 2-3 minutes, adding salt and pepper to taste, then transfer to a bowl.
In a separate bowl, toss cooked brown rice with half of the lime juice and 1/4 cup of finely chopped cilantro.
Combine the remaining lime juice and cilantro with the corn, tomatoes, avocado, jalapeno (use as much or as little as you like), and salt and pepper, to taste to make a quick avocado-corn-pico de gallo. Gently toss to combine.
To assemble bowls, divide rice into 2 bowls. Arrange broccoli rabe, avocado-corn-pico de gallo, black beans, radish slices, and shredded cheese on top.
Serve and enjoy immediately.
This post is sponsored by Andy Boy Broccoli Rabe! True story, broccoli rabe brings people together. The last time I picked up a couple bunches of broccoli rabe at the market, I ended up bonding with the guy next to me in the checkout line! He told me all the ways his family prepares it in Tuscany!