burrito bowl recipes

Vegan Burrito Bowl - loaded up with healthy veggies, rice and beans and a flavorful Creamy Vegan Cilantro Sauce! So easy and healthy!

Vegan Burrito Bowl With Creamy (Vegan) Cilantro Sauce

C brown rice (or any whole grain- quinoa, buckwheat,)

½ C black beans

salt

cumin

½ tsp chile powder

garlic

——–

tomato- diced

½ yellow pepper- thinly sliced

½ red pepper- thinly sliced

jicama

½ avocado sliced

C lettuce, arugula, spinach,(optional)

box silken tofu – firm

cilantro

lime juice (1 large lime)

tsp kosher salt

pepper

jalapeno (optional)

Vegan Burrito Bowl with Creamy (Vegan) Cilantro Sauce

Add the rice to a pot,with the recommended amount of water, and add spices, salt and cooked beans, give a stir, bring to a boil. Cover, turn heat to low and simmer until rice is cooked and water is evaporated, about 45 minutes. ( Some rice takes longer).While rice is cooking, prep veggies

Make the creamy cilantro sauce. Place tofu, cilantro garlic lime juice salt pepper and jalapeno ( optional) into a food processor and process until very smooth, scraping down sides as necessary.

This will make 1 ½ Cups. Use the leftovers as dip for veggies, or a flavorful spread.

When rice is done, assemble bowls. Place a bed of lettuce in a bowl, top with bean rice mix, and arrange veggies over top. Spoon or drizzle creamy cilantro sauce over top. Enjoy!

One of my favorites, easy flavorful and healthy. Thanks!

The cilantro sauce is amazing! I served the rice and beans separately, and tortillas so people could make a wrap if they wished.

This Mexican-inspired burrito bowl recipe is so easy to put together, the kids can do it!

Burrito Bowl

(500 ml) water

tsp salt

(200 g) long grain parboiled rice

lb (340 g) lean ground beef

tbsp (30 ml) vegetable oil

tsp chili powder

tsp onion salt

tbsp (45 ml) chilli sauce

(7 oz/199 ml) corn kernels,

1 diced

(90 g) canned black beans,

(10 g) cilantro leaves

(100 g) sharp orange cheddar cheese, grated

avocado,

Sour cream,

Lime wedges,

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In a pot, bring the water and salt to a boil. Add the rice and stir with a wooden spoon. Reduce the heat to low. Cover and cook for 18 minutes. Let sit for 5 minutes. Fluff the rice with a fork.

Rice

Meanwhile, in a non-stick skillet over medium-high heat, cook the meat in the oil along with the spices for 6 to 8 minutes or until golden, breaking the meat up with a wooden spoon. Add the chili sauce and cook for 30 seconds while stirring. Keep warm.

Meat

In a bowl, combine all of the ingredients. Season with salt and pepper.

Divide the rice, meat and corn salad among four bowls. Garnish with the cheese, a piece of avocado (peel before serving) and a spoonful of sour cream. Drizzle with lime juice.

Corn Salad

Toute la famille a aimé, recette de semaine que l’on cuisine régulièrement!

Un succès! J’ai ajouté de la laitue finement hachée. Pour le fromage, j’ai utilisé du Monterey Jack aux jalapeno et remplacer la sauce chili par de la salsa. Merci Ricardo et toute l’équipe pour ces délicieuses recettes

Super excellent! On a pimpé la salade de maîs comme proposé (lime, tabasco, sel et poudre de coriandre). C'était excellent!

J’ai suivi le conseil d’ajout de vinaigrette (huile, lime et cumin). Toute la recette a été réalisée tel que proposé et c’était plus qu’excellent!!!! Les enfants sont des fans de tacos et de pole bowl, alors ce fut un succès!

Vraiment délicieux!!! J'y suis accro. J'ai offert cette recette pour un dîner piscine. Les invités ont adoré.

Bonjour, j'ai remplacé le riz par du Orzo et le mais par des pois vert. J'ai mis de la saucisse. À la place des haricots noirs j'ai mis des graines de sésames .  À refaire!

Un excellent mélange d’ingrédients. Très bon. FT

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Burrito Bowl

Top 2 burrito bowl recipes recipes from across the web

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Vegan Burrito Bowl With Creamy (Veg...

Burrito Bowl

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