Plant-Based Burrito Bowl

Vegan Burrito Bowl

Makes 3-4 servings

What you need:
1 cup dry long-grain rice or quinoa*
1 tablespoon coconut or avocado oil
Sliced green onion, for garnish

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
2 cups cooked black beans
1/2 cup loosely packed cilantro, large stems removed and finely chopped

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 in water or broth 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, dried oregano, cayenne (if using), and himalayan salt to taste. Continue sautéing for another 2-4 minutes.
-Now stir in the tomatoes and cooked black beans. Cook for 3-5 minutes until heated throughout. 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!


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