/gheeː peaː teaː/
Servings: 4 | 30 minutes | 415 kcal
Burrito bowls are a popular Tex-Mex dish that typically include rice, beans, and a variety of toppings. They can be customized to suit any taste preferences and are often served with salsa, guacamole, and sour cream.
This recipe is a great way to use up any leftover rice or beans you might have on hand. Feel free to mix and match the toppings to suit your tastes!
Ingredients
- 1 cup brown rice
- 1 can black beans, drained and rinsed
- 1 avocado, sliced
- 1 cup corn
- 1/2 cup tomatoes, diced
- 1/2 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/4 cup salsa
- 1/4 cup vegan sour cream
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
Instructions
- Cook the brown rice according to the package directions.
- While the rice is cooking, prepare the other ingredients: drain and rinse the black beans, slice the avocado, dice the tomatoes and red onion, and chop the cilantro.
- In a small bowl, mix together the vegan sour cream, cumin, chili powder, garlic powder, and salt to make the dressing.
- When the rice is done, assemble the burrito bowl: divide the rice, black beans, corn, tomatoes, red onion, and avocado among four bowls. Top each bowl with a spoonful of salsa and a drizzle of the dressing. Sprinkle with chopped cilantro and serve with a lime wedge.