Vegan Burrito Bowl
Makes 3-4 servings
FOR THE SPICY BLACK BEANS
2 tablespoons coconut or avocado oil
1 medium spanish onion, diced
1 cup crimini mushrooms, diced
4 medium garlic cloves, minced
1-2 medium vine tomatoes
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
Himalayan salt, to taste
2 1/2 tablespoons tomato paste
1 small can Eden Organic Black Beans, drained and rinsed well
1/2 cup loosely packed cilantro, large stems removed and finely chopped
FOR THE AVOCADO-LIME SAUCE (MAKES HEAPING 1/2 CUP):
1 large garlic clove
1 large avocado, pitted
1 tablespoon fresh lime juice, plus more to taste
1 tablespoon water
1/4 teaspoon fine himalyan salt, or to taste
What to do:
-Cook the rice or quinoa according to package instructions with 1 tbsp of coconut oil added
-Meanwhile, prepare the Spicy Black Beans. In a large pan or skillet, add the oil and melt it over medium heat. Stir in the onion, mushroom and garlic, along with a pinch of salt, and sauté for about 8-10 minutes, until caramelized and softened.
-Stir in the chili powder, garlic powder, dried oregano, cayenne (if using), and 1/2 teaspoon of himalayan salt. Continue sautéing for another 2-4 minutes.
-Now stir in the tomato paste, tomatoes and drained and rinsed black beans. Cook for a few more minutes until heated throughout. Taste and add more salt if desired. Stir in the cilantro. You can leave the mixture over low heat until ready to serve or simply turn off the heat and reheat before serving.
-For the Avocado-Lime Sauce: Add the avocado flesh, garlic, lime juice, water, and salt to a food processor or blender, process until smooth. Taste and adjust lime juice if desired.
-When the rice or quinoa is ready, divide the between 3-4 bowls. Top each with a couple scoops of the hot black bean mixture, and a large spoonful of both the salsa and the Avocado-Lime Sauce. Garnish with sliced green onion and enjoy!