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Mexican Gumbo Bowl





Have you guys ever had the gumbo from Qdoba? This is my version of that! My MIL came home one day after having gumbo for lunch at Qdoba. She liked it so much that she insisted on making some at home! And I love adding my twist on recipes we enjoy at restaurants. The gumbo is similar to tortilla soup, but in this recipe you pour the deliciousness over rice and beans and top it with your favorite fixins.






It comes together in just 45 minutes! And if you have some left over you, can have serve it as soup the next day. I top it off with some cheese and tortilla strips on it and I have to say Mmmmm… It is one of our favorite dinner items now. I actually make some extra beans and rice so I can make burritos for my husband’s lunch! I love making two meals out of one, it saves time and I don’t have to think about what I’m going to make him for lunch. I hope you all enjoy this as much as we do in our house!





Stay hungry, stay happy!



Prep time: 10 minutes

Cook time: 35 minutes

Total time: 45 minutes

Serving size: 4 people


Ingredients:


For the gumbo:

  • 1 can crushed tomatoes

  • 4 cups vegetable stock

  • 1 onion, chopped

  • 1 small red bell pepper, chopped

  • 1 small green bell pepper, chopped

  • 1 small orange bell pepper, chopped

  • 1 jalapeno, chopped

  • ½ tsp cumin seeds

  • 1 tsp red chili powder

  • 1 pack of taco seasoning

  • ½ lemon, juiced

  • Salt to taste

For the beans:

  • 2 cans black beans, rinsed

  • 4 cloves garlic, chopped

  • 1 tsp EVOO

  • ½ tsp cumin seeds

  • 1 tbsp taco seasoning

  • Salt to taste

For the cilantro lime brown rice:

  • 1 cup brown rice, cooked

  • 2 tbsp lime juice

  • ¼ cup of cilantro, chopped

For the pico de gayo:

  • 1 tomato, chopped

  • 1 small onion, chopped

  • 1 jalapeno, chopped

  • 1 lemon, juiced

  • 1 tsp taco seasoning

  • ½ tsp red chili powder

  • ¼ tsp cumin powder

  • Salt to taste

  • Handful of cilantro, chopped

For the toppings:

  • Cheese

  • Sour cream or Greek yogurt

Direction:

  1. For the gumbo: In a saucepan, heat some EVOO and once hot add cumin seeds. Once the cumin seed start to splatter add onions, bell peppers, and the jalapenos. Let it cook until the veggies have softened (4-5 minutes).

  2. Add the can of tomatoes, taco seasoning, red chili powder, salt and vegetable stock. Cook on medium heat for about 10 minutes. Then cover and let it simmer for about 20 minutes on med-low heat. Once cooked use an emerging blender and blend. Then add the lemon juice, set-aside until ready to use.

  3. For the beans: In a small pan, heat the EVOO and cumin seeds, add the garlic and let cook for about 2 minutes. Then add the beans, taco seasoning, and salt. Add a splash of water so the beans aren’t completely dry. Mix everything and set-aside until ready to use.

  4. For the rice: Combine the cooked brown rice, lime juice, and cilantro. Mix and set-aside until ready to use.

  5. For the pico de gayo: Combine all the chopped ingredients in a bowl and set-aside.

  6. To assemble: In a bowl, take a scoop of rice, top it with beans, then ladle over with the gumbo, add some pico de gayo, cheese, and sour cream or Greek yogurt. ENJOY!

NOTES:

  • You can use store bought salsa instead of the pico de gayo.

  • Omit the cheese and sour cream to make it dairy free/vegan.

  • You can add any other veggies you like in the gumbo as well.

  • You can use the rice and beans of your choice.

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