Vegan Burrito Bowl
A healthy, easy, vegan burrito bowl.
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Servings: 4 servings
Calories: 210kcal
Cost: $8
Equipment
- stove
Ingredients
- 1 cup white rice – follow directions on the package
- 1 tablespoon canola oil
- 1 can black beans – rinsed well
- 1 medium onion – diced
- 3 cloves garlic – minced
- 1 Pablano pepper – ½ minced and ½ diced
- 1 cob of corn – kernels cut off of the cob
- 1 cup finely chopped cilantro
- 4 teaspoons chili powder
- 2 teaspoons cumin
- Salt and pepper
- Guacamole
- Salsa
Instructions
- Cook the rice according to the instructions on the package. When done add ½ cup cilantro and pepper to taste.
- In a medium sauce pan bring the beans, 3-4 cups of water (enough to cover the beans), 2 teaspoons of chili powder, 1 teaspoon of cumin, ½ of the onion, ½ of the garlic, and ½ of the pepper to a boil, then reduce to a low boil.
- Heat the oil in a medium sauté pan and cook the corn, ½ of the onion, ½ of the garlic, ½ of the pepper, 2 teaspoons of chili powder, 1 teaspoon of cumin, and salt and pepper to taste. Cook until the corn is soft to the touch but still has a slight crunch to it. Approximately 5 minutes.
- Prepare the guacamole.
- Layer the ingredients in a deep bowl and top with the guacamole and salsa.
Notes
If you want to add a "meat" to the bowl heat Beyond Meat's Feisty Crumble.
Nutrition
Serving: 2cups | Calories: 210kcal | Carbohydrates: 35g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 447mg | Potassium: 521mg | Fiber: 9g | Sugar: 2g | Vitamin A: 991IU | Vitamin C: 31mg | Calcium: 73mg | Iron: 3mg
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