Vegan Burrito Bowls

Serves 4

Recipe by Andrea Clarke RD, RYT

The Ingredients

• 3-4 cups cooked long grain brown rice (1-1.5 cups dry)

• 1 yellow onion, chopped

• 1 clove of garlic, minced

• 1 (541 ml) can of black beans, drained and rinsed (to simplify, sub Yves Mexican Veggie Ground Round- omit onion, garlic, and spices if so)

• 1 teaspoon chilli powder

• 1/2 teaspoon cumin

• 1/2 teaspoon paprika

• 1/4 teaspoon salt, or to taste

FOR THE PICO DE GALLO

• 1/2 white onion, small diced

• 1/2 jalapeño , deseeded, small diced

• 4 ripe medium sized Roma tomatoes, small diced, seeds removed

• Juice of 1 lime (~2 tbsp)

• 1/4 cup cilantro, minced

• Salt, to taste

FOR THE BOWLS:

• 1 (340ml) can corn, drained and rinsed

• 1/4 teaspoon chilli powder, divided

• 1/4 teaspoon chipotle powder, divided

• 2 avocados, diced (1/2 per serving)

• 1 head romaine lettuce, washed and shredded

• Cilantro, roughly chopped for topping

• Lime, cut into wedges

Instructions

• Cook rice according to package instructions.

• In a large skillet over medium heat, add 1 tbsp oil. Add onion and cook until translucent, about 3-4 mins. Add garlic, cook about 1 min. Add black beans, chilli powder, cumin, and paprika and cook for 2-3 minutes. Season with salt, to taste.

• For the pico de gallo: Combine onion, jalapeño, tomato, lime juice, and cilantro in a medium bowl. Stir to combine. Season with salt.

• For the bowls: Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add corn, 1/4 teaspoon chipotle powder and 1/4 teaspoon chilli powder. Stir and sauté for 3-4 minutes, remove corn from pan.

• Build your bowl starting with the rice, add beans, corn, pico de gallo, romaine, avocado, cilantro, and lime wedges.