Last week, Cookie and I zoomed up to Minneapolis to visit a friend. It was a long drive, long enough to justify lots of seat squirming as all the hills and trees started looking the same, but we made it there and we made it back. In between, we explored the city with my college roommate/tour guide. She took me to all the cool places to eat and drink, and shop, and hike and bike. She introduced me to the Minnesota delicacy known as fried cheese curds. (Cheese and beer at midnight is hard to beat, am I right?) It was a wonderful extended weekend and I didn’t want to come back home to a mountain of laundry and unanswered emails.
I composed this burrito bowl in my head on the drive home, somewhere between my stop at Ikea (first time!) and Iowa. I was feeling a little off balance after all the eating, drinking and shopping. I wanted a hearty meal with greens, one that would keep well so I could eat leftovers for a few days as I got caught up on work. I wanted something economical and practical, yet so tasty that I could forget about all of those factors and enjoy every bite. Mission accomplished!
Leftovers? Each component of this recipe keeps well in the refrigerator. For leftovers, just reheat the beans and rice and serve alongside marinated kale and salsa verde. To make sure the salsa verde stays bright green, store it in a bowl with plastic wrap pressed against the sauce. If you love this recipe: Don’t miss my simple kale and black bean burritos. Make it vegan/dairy free: Don’t add cheese.
