I love a good make ahead meal for weekday lunches. Even though I work from home, it’s not all rosé all day and brunch spreads as one might think! I can’t lie, somedays are really fun but a lot of the times as a blogger I am the account, business negotiator, email wizard and general catch all person for this little business I am trying to run. So while, I love a nice leisurely lunch, I often find myself trying to juggle it all. Enter the Tex-Mex Veggie Bowl!

Tex-Mex Veggie Bowl

This bowl recipe, along with this Strawberry Banana Overnight Oat Bowl and Spicy Cilantro Pesto Farro Bowl, first appeared in the April 2018 edition of Austin Woman Magazine.

You can really make this bowl your own and that is what I love about it! This is a good base but you can switch up your toppings with whatever you have on hand. For some extra protein, add in chickpeas seasoned with fajita spices or some chicken from a meal earlier in the week. It’s really up to you!

I love adding in as many veggies as possible so that I am getting a big dose of nutrition in the middle of the day. This helps keep me full until dinner and you know, all those vitamins and nutrients keep me healthy and out of the doctor’s office!

Tex-Mex Veggie Bowl

Makes one bowl

 

Ingredients:  

1/2 cup long grain rice

1 cup water or vegetable or chicken broth (for cooking rice)

½ cup fresh sweet corn

½ an avocado

¼ cup red onion

2-3 baby sweet peppers

Fresh squeezed lime juice

Optional: hot sauce, salt + pepper to taste

 

Directions: 

1. Make the rice according to the package. Let cool slightly.
2. Dice veggies and put together with rice in an air-tight container. Add lime juice and hot sauce just before eating.