Vegan Burrito Bowls

Vegan Burrito Bowls Recipe

By Loving It Vegan

🔪Prep Time: 30 minutes

👩‍🍳Cook Time: 15 minutes

Ingredients

For the Black Beans and Corn:

1 Tbsp Olive Oil

1/2 Medium Onion White, Yellow or Brown, Chopped

1/4 tsp Cayenne Pepper

1/2 tsp Cumin

15 ounce Can Black Beans (1 can) Drained

15 ounce Can Corn (1 can) Drained

Sea Salt and Black Pepper To Taste

For the Cilantro Lime Rice:

3 cups Basmati Rice Cooked

1/2 cup Cilantro Chopped

1 Tbsp Lime Juice Freshly Squeezed

Sea Salt and Black Pepper To Taste

For the Guacamole:

2 Medium Avocados

1 Tbsp Lime Juice Freshly Squeezed

Sea Salt and Black Pepper To Taste

For Assembling:

6 cups Romaine Lettuce Chopped

Pico De Gallo Salsa as per linked recipe

Vegan Sour Cream as per linked recipe

Instructions

1Start with the black beans and corn. Add olive oil, chopped onion, cayenne pepper and cumin to a frying pan and sauté until the onions are softened.

2Add the black beans and corn. Sauté until the beans and corn are heated through. If your mix gets too dry and wants to stick to the frying pan then add 2 Tbsp water. Add sea salt and black pepper (to taste).

3Prepare the Cilantro Lime Rice. Add the cooked basmati rice to a bowl. Add the chopped cilantro, and lime juice and some salt and pepper. Mix.

4Prepare the Guacamole: Peel and chop the avocados and add to a bowl. Mash with a fork. Add lime juice, salt and pepper and mash again.

5Chop the romaine lettuce and prepare your pico de gallo salsa and vegan sour cream.

6Assemble your bowls so that each has black beans and corn, cilantro lime rice, pico de gallo, lettuce and guacamole along the sides and place a dollop of vegan sour cream into the middle and serve.

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