CUSTOMIZABLE LUNCH BOWLS
See swaps for the lunch bowls in the chart under the recipe card. Note for cook: I use 1 tablespoon of Land O Lakes® Butter with Olive Oil & Sea Salt for every 1 cup of cooked rice
Servings: 4
Ingredients
CUSTOMIZED BOWL #1: CILANTRO LIME RICE:
- 2 cups cooked basmati rice
- 3 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt
- zest from 1 lime
- 1/4 cup fresh cilantro chopped fine + more if desired
- 1 tablespoon fresh lime juice
- salt to taste
BLACK BEANS:
- 1 tablespoon olive oil extra virgin
- 1 medium onion chopped fine
- 3 cloves garlic minced
- 2 cans black beans drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- 3 to 4 cups water enough to cover the beans
- fresh lime juice to taste
- salt and pepper to taste
COOKED VEGETABLES:
- Assorted red, yellow and orange bell peppers sliced into strips
- 1/2 small onion sliced into strips
- 2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt
- fresh cilantro chopped
- lime wedges to serve
CUSTOMIZED BOWL #2: BUTTERY PASTA WITH ROTISSERIE CHICKEN:
- 1/2 lb. cooked pasta any kind: elbow, penne, shell, rotini
- 2 to 3 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt
- freshly cracked pepper
- fresh parsley chopped
- Rotisserie chicken
- Serve with raw veggies: cucumbers and carrots
- Your favorite dressing optional
Instructions
CUSTOMIZED BOWL #1: CILANTRO LIME RICE:
- Using a pan or skillet over medium heat, add your cooked rice into the pan. Add two tablespoons of LandO Lakes® Butter with Olive Oil & Sea Salt and mix together until warmed through and combined. Add in the lime zest, fresh cilantro, 1 more tablespoon of Land O Lakes® Butter with Olive Oil & Sea Salt and mix together until combined.
- Turn off the heat, add in the lime juice and salt to taste. Mix, taste and adjust any ingredients as needed.
BLACK BEANS:
- In a Dutch oven or large pot, heat the oil until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic until fragrant, about 30 seconds. Add the beans, chili powder, cumin, oregano and bay leaves. Pour in the water and cover and bring to a boil. Once boiling, reduce heat and let simmer for about 15 to 20 minutes.
- Remove from heat; discard the bay leaves. Add the lime juice and season with salt and pepper. Taste and adjust any ingredients as needed.
COOKED VEGETABLES:
- Using a skillet or pan over medium heat, stir together the vegetables with the Land O Lakes® Butter with Olive Oil & Sea Salt until the vegetables are cooked through and softened, for about 5 to 8 minutes.
- To serve: Serve each lunch bowl with some cilantro lime rice, black beans and sautéed vegetables. Add lime wedges and garnish with cilantro. Enjoy!
CUSTOMIZED BOWL #2: BUTTERY PASTA WITH ROTISSERIE CHICKEN
- Using a skillet or pan over medium heat, stir together the cooked pasta with the Land O Lakes® Butter with Olive Oil & Sea Salt until the pasta is warmed through and mixed with the Land O Lakes® Butter with Olive Oil & Sea Salt. Season with black pepper if desired. Garnish with some fresh parsley.
- To serve: Serve each lunch bowl with some buttery pasta, rotisserie chicken and the raw veggies with the dressing on the side. Enjoy!