Teff and Black Bean Burrito Bowls with Avocado Salsa

A simple recipe for a burrito bowl full of protein, healthy grains, and fresh vegetables and topped with a creamy avocado salsa.

Growing up, my family would often have simple meals of rice and beans from our garden, topped with salsa and guacamole. This recipe is a nod to that, but with a few modern twists. Teff is an ancient Ethiopian grain that's full of protein and fiber, and it makes for a delicious, slightly nutty base to these burrito bowls. The black beans add even more protein, and the vegetables add a pop of color and crunch. The avocado salsa is a creamy, flavorful topping that brings everything together.

Prep time: 15 | Cook time: 30 | Serves: 2

Ingredients

• 1 cup dried teff
• 1 cup vegetable broth
• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 1/4 cup chopped red bell pepper
• 1/2 cup chopped zucchini
• 1/2 cup canned black beans, rinsed and drained
• 1/2 avocado, mashed

Instructions

1. Rinse the teff under cold water for 30 seconds.
2. In a medium saucepan, combine the teff and vegetable broth.
3. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for 20 minutes, or until all of the liquid has been absorbed.
4. While the teff is cooking, heat the olive oil in a large skillet over medium heat.
5. Add the onion and red bell pepper and cook until softened, about 5 minutes.
6. Add the zucchini and cook until tender, about 3 minutes.
7. Stir in the black beans and cook for 2 minutes more.
8. In a small bowl, combine the avocado, lime juice, cilantro, and salt and pepper to taste.

Why It Works

• The teff is a healthy, gluten-free grain that's full of protein and fiber.
• The black beans add protein and fiber, and they're a good source of iron.
• The vegetables add a pop of color, crunch, and vitamins.
• The avocado salsa is a creamy, flavorful topping that adds healthy fats and antioxidants.