Gluten, corn + dairy free burrito bowls

Fun fact, I was catching up with an old friend with a salty sense of humour a few weeks back and telling him about my business. His input?

You should blog a fish taco recipe. That way, I could review it and say ‘Coach Clo has the tastiest fish taco in town’
— My friend Ryan

This got me thinking about the creative challenge of creating a gluten, corn and dairy free burrito bowl. I was pretty jazzed with the result - thanks for the inspiration, Ryan! In fact, I got so inspired that I decided to use the same ingredients and create two dishes - a burrito bowl and a collard green “taco”. Here we go:

Jalapeno + Cilantro Coleslaw

If you’re not on board with team cilantro, I’m not sure we can be friends. I mean we can try, and I suppose you could try subbing out fresh parsley for cilantro (let me know if you do!)

Ingredients:

burrito bowl.jpg
  • 1/4 red cabbage, thinly sliced (I prefer to slice it over shredding it as it keeps more texture, but you do you, boo!)

  • 1/2 green cabbage, thinly sliced (I just used what I had, you could use either all green or all red cabbage if you prefer, too. We’re not fussy around here.)

  • 1 bunch of fresh cilantro (chopped)

  • 1-2 Jalapeno, de-seeded and de-veined

  • Smoked paprika, salt and pepper, to taste

  • 2 tbsp maple syrup

  • 1/4 cup apple cider vinegar

  • 1/4 cup olive oil

  • Stir the maple syrup, ACV and olive oil together to make the dressing; combine the rest of the ingredients and add the dressing. You know, the way you usually make a salad.

Baked Tilapia

4-6 filets of tilapia (I thawed them from frozen)

Cumin, salt, pepper

2 cloves of garlic, finely chopped

Season the fish; place on a baking sheet lined with a silicone mat (or parchment paper), and bake in the oven at 375F until the fish is white and can be pulled apart wth a fork (about 30mins)

Marinated onions: I used this recipe. Can’t get enough.

Pumpkin rice

I combined 2 cups of dry brown rice with 2.5 cups of water and 3/4 cup pumpkin puree in my instant pot and cooked it for XXXX (must update before posting).

The rest of the topings include canned black beans, avocado, cherry tomatoes and lime juice.

Collard Green Burrito Wrap

I blanched an extra large collard leaf (de-stemmed ahead of time) for a couple minutes and then ran it under cold water. I laid it flat on a plate and used it the same way I would have used a tortilla to make a burrito.

Have fun with this one, and let me know if you make it!

collard wrap.jpg