Burrito Bowl
Serves: 3-4
As a plant-based or vegan eater, are you missing burritos? Here is a recipe that’s a lot easier and healthier than traditional burrito bowls, and just as satisfying. Feel free to change the ingredients to your heart’s desire. I love the combination and the beauty of black rice and black beans flavored with Mexican spices and topped with this super delicious guacamole. Other toppings are suggested in the recipe.
As a plant-based or vegan eater, are you missing burritos? Here is a recipe that’s a lot easier and healthier than traditional burrito bowls, and just as satisfying. Feel free to change the ingredients to your heart’s desire. I love the combination and the beauty of black rice and black beans flavored with Mexican spices and topped with this super delicious guacamole. Other toppings are suggested in the recipe.
Ingredients
- ½ cup uncooked black rice
- 1 cup vegetable broth or water
- 1 15-ounce can salt free black beans, drained and rinsed
- 1 small yellow onion, peeled and diced
- 3 cloves garlic, peeled and minced, about 1 tablespoon
- ¾ cup carrot, small dice
- ¾ cup poblano chile (seeded), small dice
- ¾ cup red bell pepper, small dice
- ¾ cup yellow or green zucchini, small dice
- ¾ cup baby bella mushrooms, small dice
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- ½ teaspoon ground cumin
- Pinch chipotle powder, or more to taste (optional)
- Guacamole
- Pico de gallo
- Cashew sour cream
- Endive leaves or shredded lettuce
- Lime wedge
Directions
-
- In a medium sized pot, add black rice and 1 cup veggie broth or water. Bring to a boil, then turn the heat down to a simmer for about 30 minutes or until the water is absorbed. Remove the pot from the heat, cover and let the rice steam for 10-15 minutes. Remove cover and with a fork, fluff the rice. Add the black beans to the cooked rice and set aside.
- Place a large sauté pan over medium high heat for 1 minute. Add onion to the hot pan and dry sauté stirring quickly, for 1 minute. Cover the pan, turn the heat down to low, allowing the onion to release its oils and liquid, remove cover from pan, allowing the condensation on the cover to drip back into the pan, and stir. Cover again for another minute, remove the cover, stir, and repeat if necessary until the onion is translucent.
- Add garlic and carrots and a tablespoon or more of water, stir. Increase heat to medium, cover to allow the carrots to get tender…about 1 minute.
- Remove cover and add all of the other vegetables and spice mixture. Stir over medium-high heat to cook and slightly caramelize the vegetables, about 5 minutes.
- Add in beans and rice, and mix thoroughly.
If using shredded lettuce, place that in the bowl first, then top with burrito mixture. Otherwise serve with endive leaves, lime wedges and any other topping you choose.
