Vegan Burrito Bowls

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

2 cups rice (cooked in 3-3 1/2 cups vegetable broth)

1/2 cup fresh cilantro, chopped well

Juice from one lime

1 tsp salt

1 small onion, finely diced

2 cloves garlic, minced

1 tbsp tomato paste

1/2 tsp cumin

1/2 tsp smoked paprika

1/2 tsp salt

1/4 tsp chilli powder

1 can black beans, drain a little bit of the liquid but not all

3 avocados

1 jalapeño, minced

1/2-3/4 tsp salt

1/4 tsp cumin

1/4 tsp garlic powder

1/2 of a lime

3 tbsp cilantro

Optional: 1 tbsp finely diced pickled red onion

Salsa

Pickled onion or jalapeño

Vegan cheese

Fresh cilantro & lime wedges

Hot sauce of choice

Directions

Cilantro Lime Rice

Cook rice according to package directions. We usually sub water with vegetable broth, but up to you.

When rice is finished cooking, add lime, cilantro and salt. Stir well. Taste and adjust seasoning as desired.

In a small pot, sauté onion in a bit of neutral oil until softened – about 5-7 minutes. Add garlic and continue cooking for a minute or two until garlic is softened and fragrant.

Add tomato paste, cumin, paprika, salt and chili powder. Stir well, then add black beans. Let simmer and cook for about 5 minutes.

Remove from heat and use an immersion blender to blend mixture – we usually just pulse it a few times so there are still some larger pieces of black beans. If you'd prefer, you don't have to blend it at all.

Homemade guacamole

Add avocados to a large bowl. Mash well with the back of a fork, then stir in remaining ingredients. Taste and adjust as desired.

To serve

Fill bowl with rice, beans, guacamole, salsa and other desired toppings. Store guacamole separately if storing leftovers.

Nutrition

• Calories: 477
• Total Fat: 27.7 g
• Saturated Fat: 10.6 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 1283.9 mg
• Total Carbohydrate: 54.6 g
• Dietary Fiber: 14.8 g
• Total Sugars: 4.6 g
• Protein: 9.3 g