I’ve talked about this same topic over these fajitas and this podcast recently. I like food speckled across the table as the centerpiece, mostly because it seems fitting. The table is our meeting place, our sustenance. I like the way passing bowls full of food gently nudges the start of a conversation. Can you pass the rice? And the beans?
I like the way it evens the playing field. We all need to be fed. And the way it makes you linger at the table longer. I like the way it transports you to a part of the conversation you wouldn’t normally get to otherwise. That’s about the same time the chips come out and the bits of guacamole and salsa disappear.
But most days, I don’t like the work it takes to prepare. The bowls it takes to dirty. And the mess it leaves in its wake. That part, I hate. But the tiny slice in the middle of all that—the eating, the sharing, the conversing—that will always be worth it. This table, these bowls of food, and the conversations that follow, this is the important stuff.
Vegetarian burrito bowls were a thing of our past. Pre-baby, we’d come home from work, head to the gym and pick up a burrito bowl to be split for dinner. Always a vegetarian bowl because it was the least expensive item on the menu with plenty of guac at no additional charge. The minute we became a family of 2.5 with extra friends around the table, burrito bowls became a thing we made at home, mostly on the weekends. The secret: season each component similarly and subtly to achieve harmony. There’s no solo in this song, just a humble harmony. This recipe is one for passing around the table.
Note: this recipe has duplicate ingredients in the ingredient list. The rice, beans, and guacamole are seasoned the same. I've broken it out in such a way for ease in preparation. I've used similar measurements throughout, so a liquid measuring cup, a tablespoon, and a 3/4 teaspoons will get you through this recipe.
For the rice:
For the guacamole:
This post is part of a sponsored collaboration between RiceSelect® and SheKnows
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