DIY Burrito Bowl

Name: DIY Burrito Bowl
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 cup dry white long-grain rice (or rice of choice); 1 tablespoon (15 mL) refined coconut oil or vegan butter*; Salsa, as needed; Sliced green onion, for garnish; Sliced grape tomatoes, for garnish (optional); 2 tablespoons (30 mL) refined coconut oil or extra-virgin olive oil; 1 cup diced sweet onion; 4 medium garlic cloves, minced; 3/4 to 1 cup chopped fresh tomatoes; 1 teaspoon chili powder; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 1/4 teaspoon cayenne pepper (optional); 1/2 plus 1/8 teaspoon fine sea salt, or to taste; 2 1/2 tablespoons (37 mL) tomato paste; 1 (14-ounce/398 mL) can black beans, drained and rinsed; 1/2 cup unpacked cilantro, large stems removed and finely chopped; 1 large garlic clove; 1 large avocado, pitted; 1 tablespoon (15 mL) fresh lime juice, plus more to taste; 1 tablespoon (15 mL) water; 1/4 teaspoon fine sea salt, or to taste

Instructions

Prep:25minCook:20min

This burrito bowl is so filling and healthy! The Spicy Black Beans are adapted from one of my favourite cookbooks, Super Fresh: Super Natural, Super Vibrant Vegan Recipes by Jennifer Houston and Ruth Tal. The spicy black beans are to die for. (Or, to live for!) I love to use the beans in a wrap, sprinkled on a salad, or even as a dip with tortilla chips and guacamole. The Avocado-Lime Sauce is also a must-make. It yields about a heaping half cup so if you are a big avocado lover you can always double the recipe. To change up this recipe, stuff everything into a large soft tortilla wrap rather than enjoying it bowl style.

Updated at: Thu, 21 Nov 2024 17:25:43 GMT