Vegan Burrito Bowl

Vegan Burrito Bowl

Dinner Gluten-free Lunch Salad Tex-Mex Vegan Vegetarian

The next time you get a craving for a burrito bowl, whip one up at home instead of heading out to eat. Our Vegan Burrito Bowl tastes fresh, is full of flavor and is really easy to make. You only need a handful of ingredients: rice, black beans, corn, cilantro, peppers, spinach or your favorite greens and a few spices. That’s it. In the same amount of time you can run any pick something up, you can have your meal the way you want it at home, seasoned just right, with all the healthful ingredients you desire with none of the stuff you don’t. So, go ahead and pile it up! Finish your Vegan Burrito Bowl with guac and salsa and serve with our crunchy Way Better Black Bean Tortilla Chips.

Ingredients

2 tablespoons oil – divided

1 cup uncooked long grain rice

2 1/2 cups water

1 cup fresh cilantro, minced – divided

1/2 tablespoon lime juice

14 ounce can black beans, drained and rinsed well

1 medium onion, diced – divided

1 Pablano pepper, seeded and minced – divided

3 cloves garlic, minced – divided

1/2 teaspoons chili powder, or more to taste – divided

1/2 teaspoons cumin – divided

3/4 cup frozen corn, thawed

Salt and pepper

To serve: Way Better Snacks Black Bean Tortilla Chips, fresh spinach, guacamole and salsa

Preparation

Heat 1 tablespoon oil in saucepan. Add rice and saute for about 2 minutes. Add water, bring to a boil. Cover and reduce heat to a simmer. Cook rice until tender and cooked through, about 15 minutes. When rice is done add ½ cup cilantro, lime juice, salt and pepper to taste.

While rice is cooking, place beans in another pan. Bring beans, 2 cups of water, ½ of the onion, ½ of the pepper, ½ of the garlic, 1/4 teaspoon of chili powder, 1/4 teaspoon of cumin to a boil, then reduce to a simmer. Allow beans to cook until liquid is cooked down and thickened and beans are very soft.

Heat the oil in a medium sauté pan and cook the corn, ½ of the onion, ½ of the garlic, ½ of the pepper, 1/4 teaspoon chili powder, and 1/4 teaspoon of cumin. Season with salt and pepper to taste. Cook until the corn is cooked through and pepper is crisp-tender, about 5 minutes.

To serve, in a bowl layer a handful of spinach then top with rice, beans and corn mixtures. Top with guacamole, and top with the guacamole and salsa and serve with Way Better Snacks Black Bean Tortilla Chips.