By Elizabeth Langgle-Martin, Community Engagement Manager
Throughout this summer The Nashville Food Project dramatically increased the meals we shared through partner non-profits to an all time high of 7,500 meals weekly to support the summer nutrition needs of children’s programming in addition to our ongoing partnerships.
Carefully curated meals were prepared and delivered daily using gifted produce, recovered food, and the efforts of countless volunteers and their culinary creativity. Hefty servings of gumbo, chicken carbonara, veggie wraps, fruit and garden salads were delivered in gleaming pans.
Our partners are always serving to a range of palates. Naturally, some children are more adventurous while others try new dishes with a little more caution. We were thrilled when we received the following feedback from one of our summer programming partners:
Burrito bowls are perhaps the perfect food as they allow the incorporation of so many fresh ingredients while permitting a wide range of people to customize tastes and textures that hit the spot. Here is our Chef Director Bianca’s bean burrito bowl recipe that was all the rage this summer!
Bianca’s Bean Burrito Bowls
2 tbsp olive oil
1 red onion diced
1 bell pepper diced
1 tbsp ground cumin
1 tsp salt and pepper
3 cloves of garlic chopped (or 3 tbsp garlic powder)
1 lb cooked beans (or 4 cans) - Black, Pinto or Kidney are our favorites!
1/2 c cilantro
1/4 cup of your favorite salsa
3 cups brown rice (cooked)
1 to 3 cup of cheese
Plus any additional sautéed seasonal veggies if desired!
In the olive oil, sauté onions, peppers, spices and garlic until tender. Add cooked beans and cilantro. Mix in salsa. Scoop cooked rice in bowl. Top rice with the bean mixture and shredded cheese.
Feeling fancy? Garnish with salsa, avocado, cilantro, sour cream or green onions!
Do you make burrito bowls at home? What are your favorite flavor combinations?