(You fancy) Burrito Bowl


  • 1 cup Arugala 
  • 1 cup Brown rice
  • 2 avocados 
  • 1 corn
  • 1 can black beans
  • 1 can red beans
  • 1 tomatoe
  • Parsley
  • Red onion
  • 1 red pepper
  • Pomegranate
  • 1 egg 
  • Minced garlic 
  • 1 lemon 



  1. Put 2 cups of water in a pan with 1 cup of brown rice
  2. Bring to a bowl and reduce to simmer
  3. Cook for 45 minutes adding 1/2 cup of water ever 5-10 minutes as water evaporates 


  1. Preheat grill 
  2. Peel back corn husks and remove silk (keeping the green husk still on the corn)
  3. Place one tablespoon butter and sprinkle salt and pepper
  4. Close husk
  5. Wrap in aluminum foil and grill for 30 minutes
  6. Chop red pepper into squares 
  7. Remove corn from cob
  8. Mix with red pepper 

Pico de gallo

  1. Cut tomatoe into squares
  2. Add 2 tablespoons chopped parsley 
  3. Add 3 tablespoons chopped red onion 
  4. Add 1 tsp minced garlic 
  5. Sprinkle with salt and pepper 


  1. Cut avocado from shell
  2. Mash in bowl
  3. Add 1/4 cup chopped red onion
  4. Squeeze 1/4 lemon 
  5. Add 1/4 cup pomegranate seeds 
  6. Sprinkle with salt and pepper 


  1. Prepare to your liking (poached or sunny side up for this recipe suggested)

In bowl, add rice, arugala, pico, guac, beans, corn around the outer edges of the bowl. Add egg on top (you can fill the center hole with rice or arugala so they egg stays at the top of the dish)

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