Vegan Burrito Bowl
This vegan burrito bowl is the real deal! Made with brown rice and topped with corn, beans and fajita veggies, you'll want to eat this for lunch every day!
- 1 cup brown rice cooked*
- 1/2 cup corn
- 1/2 cup black beans rinsed
- 1 bell pepper sliced with seeds removed
- 1/2 cup red onion sliced
- 1/4 teaspoon chipotle seasoning
- 1 avocado sliced
- 2 tablespoon cilantro chopped
- salsa and/or dairy free yogurt for topping
Cook brown rice according to package instructions. In a separate saucepan, cook the corn and then the beans.
Heat 1 tablespoon oil in a large skillet, then add the bell pepper. Sprinkle with chipotle seasoning, then sauté for 2 minutes before adding in the onion and cooking for 2 more minutes until the pepper is soft.
To assemble: place rice in a large bowl, then top with peppers/onion mixture, corn and beans. Top the bowl with avocado, cilantro and your favorite salsa.
Substitutions: Rice: Can use white, brown or even cilantro lime rice; Toppings: avocado, salsa, dairy free yogurt, and/or guacamole salsa; Beans: If you don't have beans, try using chickpeas instead
Prepping ahead: If you want to make this in advance, simply prep all of the ingredients (rice, corn, beans, peppers and onion) and place them in an air-tight container in the refrigerator. Then, before you're ready to eat, add the toppings (avocado, salsa, yogurt).
Calories: 703kcal | Carbohydrates: 213g | Protein: 31g | Fat: 37g | Saturated Fat: 6g | Sodium: 43mg | Potassium: 2325mg | Fiber: 33g | Sugar: 13g | Vitamin A: 4476IU | Vitamin C: 182mg | Calcium: 128mg | Iron: 7mg