Clean Eatin’: Burrito Bowls

Burrito Bowl (vegan + gluten free)So what do vegans eat when they want a quick, easy and filling meal? Enter beans and rice. Endlessly adaptable, never boring, cheap, fast, and healthy. Oh yeah, and it doesn’t hurt that they’re delicious! This is a simple southwestern flavored bean and rice recipe that can be used for tacos, burritos, enchiladas, or just in a bowl! Add some fresh mix-ins like guacamole, pico de gallo, and green onions and you’re good to go!

Simple and clean eatin’.

Burrito Bowl (vegan + gluten free)

Burrito Bowls

Ingredients

Beans and Rice

  • 1-2T olive oil
  • 1 yellow onion
  • 3 cloves garlic
  • 2 cups veggie broth
  • 1 cup brown rice
  • 1tsp dried oregano
  • 1tsp chili powder
  • 1/4tsp cumin
  • 1tsp onion powder
  • 1/4tsp chipotle powder
  • 1 can (15oz) kidney beans, drained and rinsed
  • 1 can (15oz) tomato sauce

Guacamole

  • 2 avocados
  • 3T fresh cilantro, chopped
  • 2T lime juice
  • Dash of salt and pepper

Pico de Gallo

  • 2 tomatoes
  • 1 small red onion
  • 1 jalapeno pepper
  • 2T fresh cilantro, chopped
  • 1T lime juice

Other Mix-ins

  • 1 cup of corn
  • 2 green onions, chopped
  • 3-4 cups shredded lettuce
  • Fresh squeezed lime juice for serving

Directions

Beans and Rice

  1. Heat oil in a medium sauce pan over medium heat.
  2. Add onion and garlic, sauté for a few minutes until the onions begin to turn translucent
  3. Add the rest of the ingredients: rice, beans, tomato sauce, veggie broth, and seasonings.
  4. Bring to a boil, then lower to a simmer.
  5. Simmer covered until most of the liquid is absorbed (about an hour).
  6. Check periodically and stir if needed, making sure the bottom of the pan doesn’t burn. Meanwhile- prep the veggies.
  7. Once most of the liquid is absorbed and the rice is fully cooked, turn off the heat but let it continue to sit, covered, for a few minutes.

Guacamole

  1. Scoop out the avocado from the skin into a small bowl.
  2. Mash the avo with the back of a spoon or use an immersion blender until most of the lumps are out.
  3. Add the lime juice, cilantro, and salt and pepper. Stir until thoroughly mixed.
  4. Leave in the fridge until ready to serve.

Pico de Gallo

  1. Dice the tomatoes and red onion.
  2. Mince the jalapeno. If you want it really spicy, leave the seeds in. If you want it more mild, take some of the seeds out.
  3. Add all ingredients into a small bowl and mix until combined.
  4. Leave in the fridge until ready to serve.

Assembly

  1. Add lettuce to the bottom of the bowl, and layer with rice and beans, pico, guac, and the rest of the mix-ins.
  2. Drizzle with lime juice and enjoy!

Serves 4

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Comments

  1. rika@veganmiam.com says

    mmmmmm! nice that you don’t need flour tortillas or chips with them! it doesn’t hurt to have a completely plant-based dish for the day with lovely veggies and grains! Love the scallion topping, I love scallions (coming from an Asian heritage…)

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