Black Bean Zoodles Bowl (aka My Healthy Chipotle)

 I can’t tell you how many times I’ve stopped at Chipotle after a day of training. It’s convenient and reliable and filling. But you know how sometimes it just feels like too much? Like, oops I just undid my whole workout right there! So, I have been trying to get into the habit of preparing some Chipotle burrito bowl type components (like the fresh salsa) ahead of time so I can just throw together the my own bowl after a training session.  

The result is a cleaner take of the bowl. I use zucchini noodles instead of rice because I tend to eat ALL THE CARBS during and between workouts and feel better if I eat a lighter, grain-free dinner. The beans, squash, fresh salsa and toppings flavor the zoodles.  Yes, it is a lot of food, but it all feels healthy and fresh - especially with a little squeeze of lime on top.

If I have all of these ingredients, I’ll add them to the bowl, but it’s ok to leave out a few or add something different. Chili crema comes to mind as a good add/ splurge. Just remember to do that meal prep and you'll be loving Healthy Chipotle night!

-Laurel

Black Bean Zucchini Noodle Bowls

How To:

In a large bowl, pile in the following ingredients:

-zucchini noodles tossed with lemon juice

-Black beans with spinach & onions (see recipe below)

-roasted Delicata squash (see recipe below)

-roasted bell peppers

-corn

-avocado slices

-grape tomatoes (roasted or not)

-queso fresco (that crumbly Mexican cheese)

-baby spinach

-mango salsa (mango/lime juice/cilantro/jalapeño)

-cilantro

-pepitas, roasted and salted

Roasted Delicata Squash

1 large delicata squash

olive oil

ground cumin

Preheat oven to 400 degrees.

Prepare the squash by cutting it in have lengthwise. Use a tablespoon to scoop out the seeds. Slice squash into 1/4 inch thick half moons.

Place squash on a baking pan covered with aluminum foil. Toss with olive oil and sprinkle with cumin.

Cook for approximately 20 minutes. The goal is for the squash to be soft, but slightly caramelized on the bottom.

Black Beans with Spinach

1/2 onion, chopped

1 can of black beans, drained

taco seasoning

2 large handfuls of baby spinach, chopped

Cook onion in olive oil over medium heat until soft. Add the can of beans and sprinkle with taco seasoning. Stir and let it cook for a minute or so, then add spinach. Continue cooking until spinach has wilted and is incorporated into the beans.