Ingredients

•2-4 cups cooked whole grains (see notes)

•2-4 cups cooked beans (see notes)

•2-4 cups chopped romaine lettuce or steamed kale

•2-4 chopped tomatoes

•1-2 chopped green onions

•1-2 cups corn kernels (see notes)

•1 avocado, chopped

•Fresh salsa

“This is our (McDougall's)  latest favorite meal, often enjoyed outside on our deck on a warm evening. I vary the beans, and also the veggies and salsa, so the meal is different every time I serve it. I serve this in 8-inch “pasta” bowls, so there is plenty of room for all of the ingredients, making it a no-cook, one-dish meal. Eaten warm or cold, this simple burrito bowl is a tasty, satisfying treat!”

Directions

Spoon in cooked grains followed by beans, then layer on the rest of the toppings: lettuce or kale, tomatoes, onions, corn, and avocado. Top with the salsa. (Use more or less of all these ingredients, as desired.)

Notes

•Grains: If you have leftover grains and beans in your refrigerator, this can be a really fast meal. Choose from any of your favorites: rice, quinoa, buckwheat, etc. If you don't want to cook them from scratch, you can use instant whole grains, which cook in only a few minutes, or you can microwave frozen grains.

•Beans: You can slow-cook your own beans, cook them in a pressure cooker in a fraction of the time, or use canned beans (which come in many varieties, make less heat in your kitchen in the summer, and reduce your time over the stove).

•Corn: I usually use frozen organic corn kernels, thawed under cold running water until tender and then drained well.

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