Black Walnut Burrito Bowl
Have you ever tried black walnuts? Black walnuts are smaller and more flavorful than most commercial walnut varieties. They also have a bold flavor and contain more protein than any other tree nut! Black walnuts are nutrient packed containing heart-healthy magnesium and omega-3s and bone strengthening manganese.
Today I am so excited to share with you a really delicious Black Walnut Burrito Bowl recipe featuring Hammons Black walnuts!
Hammons Black walnuts is a family-owned company with a passion for sustainably, hand-harvesting black walnuts for over 70 years!
Grown naturally, watered by the rain and produced without chemicals or pesticides, black walnuts are the only all-wild tree nut commercially available in the United States. They’re also gluten free, non-GMO Project Verified and kosher certified. They are one of the few crops still picked by hand, making them a unique, all-natural and sustainable nut great in savory or sweet recipes.
These wild walnuts are great as a snack all on their own, or incredibly versatile in a variety of recipes. Because black walnuts pack so much protein, they are a great plant-based protein staple and meat alternative! I love making a seasoned walnut crumble for tacos, burritos or in spaghetti sauce… the ideas are endless! Today I’m sharing a really delicious Black Walnut Burrito Bowl recipe and here’s how you make it!
To make this recipe you will need….
- ¾ cup jasmine rice
- ¼ cup white quinoa
- 1 (15oz) can black beans
- 1 cup fire roasted corn
- 1 medium sweet potato
- 6 large leaves kale
- 3 tablespoons extra virgin olive oil
- 2 cups chopped black walnuts
- 2 cups cauliflower florets
- 1 tablespoon pure maple syrup
- ½ cup sundried tomatoes
- 2 garlic cloves
- 1-2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- Optional: 1-2 deseeded fresh peppers of choice, if you like more heat.
- 1 cup canned coconut cream
- ¼ cup finely chopped fresh cilantro
- ½ lime, juiced
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- To make the seasoned black walnut crumble; preheat the oven to 400 degrees.
- Pulse all ingredients (except the walnuts) in a food processor until the mixture is evenly ground, then add the walnuts and pulse together.
- Transfer to a greased baking sheet, bake for 30 minutes, stir a few times throughout.
- Chop the sweet potato, toss in EVOO and bake in the oven with the walnuts.
- Add the rice and quinoa into a medium pot with 2 cups of water, bring to a boil, add a lid and drop the heat to low, simmer for 15 minutes.
- Rinse, dry and divy in the kale. Chop and add to a medium bowl, drizzle with EVOO and squeeze half a lime over the top, massage with clean hands.
- To make the coconut cilantro lime sauce, add all of the ingredients into a small bowl and whisk together.
- Build the burrito bowl by adding all ingredients into a bowl and top with a dollop of coconut cilantro lime sauce. Enjoy!
Black Walnuts are available at retailers nationwide! However, if you can’t find Black Walnuts at your local store, you can purchase them from several online retailers such as:
Disclosure: Thank you to Hammons Black Walnuts for sponsoring today’s post!