Vegan Burrito Bowl
This is HUGE family favorite. Fresh, bold flavors, lots of protein. You will also need to make my Southwest Dressing for these burrito bowls.
Servings: 6
Ingredients
Seasoned Black Beans
- 2 Cans Black Beans
- 1 Can Golden corn Drained
- 2 Cups Water
- 1 Cup Onions - diced
- 3 Cloves Garlic - minced
- 1 T Olive oil
- 1 T Ancho chili powder
- 2 t Cumin
- 1 Pinch Salt and Pepper
Veggies
- 1 Cup Diced grape tomatoes
- 4 Cups Diced lettuce (iceberg or romaine)
- 1 Ripe Avocado Cut into small slices
Lime and Cilantro Rice
- 1 Cup Uncooked brown rice
- 1 Lime Juiced
- 1 Cup Chopped cilantro
Toppings
- 1 Tortilla strips or crunched tortilla chips
- 2 T Southwest Salad Dressing
Instructions
Seasoned Black Beans
- Drain and rinse the black beans.
- Add the oil to a pan and saute the onions and garlic until soft.
- Add the ancho chili powder, cumin, salt and pepper to the onion mixture and cook for one minutes
- Add the water, black beans and corn to the pan. Bring to a boil, reduce heat and simmer for 20 minutes (or until the water has mostly evaporated).
Lime and cilantro rice
- Cook rice as instructed either using a pan or a rice maker.
- Add the lime juice and the cilantro at the beginning of the process. Cook together until done.
Burrito Bowl
- Place a scoop of seasoned black beans and the lime/cilantro rice into a serving bowl.
- Add tomatoes, lettuce and avocado.
- Put a couple spoonfuls of the Southwest dressing on top.
- Add tortilla strips for great crunch.
Notes
If you want some added protein and flavor, you can add some Gardein chick'n strips, seasoned with garlic salt and I like to use some Slap Ya Mama seasoning as well. Just add a little olive oil to a pan and fry the chick'n with the seasoning until golden brown.