Vegan Burrito Bowls

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Vegan Burrito Bowls are made with sautéed bell peppers with red onion, fire roasted corn, seasoned black beans, fresh avocado and Green Mountain Gringo® Medium Salsa served over a bed of cilantro lime rice and fresh greens.

The snow is finally melting away and spring is near. Kids are outside playing again, neighbors are walking their dogs…. birds are chirping and flying about. This beautiful weather motivates me to ditch my not so responsible winter eating habits and be a little healthier. Just being more conscious of what ingredients I am putting into my body. Cooking at home and eating a rainbow of colors in food is a great way to kick start this healthier eating.

Green Mountain Gringo®

I really am getting on board with backing more companies who are transparent with their labeling and provide clean food options that I can feel good about feeding my family. I also want high quality ingredients and great taste! Green Mountain Gringo® checks all these boxes providing that transparency, high quality and flavor. As Green Mountain Gringo® likes to propose, “Check Out Our Backside” and take a look at the label to see for yourself.

Click HERE to use the store locator to find where Green Mountain Gringo® salsa products are sold near you!

Vegan Burrito Bowls

Vegan Burrito Bowls have a beautiful bed of healthy greens along with a flavorful helping of cilantro lime rice. More flavor and nutrients are packed on with bell peppers, red onion, corn and black beans that were simmered in Green Mountain Gringo® Medium Salsa. This bowl is tummy filling, energy producing, tasty and just downright satisfying! Even my meat lovers out there will love this recipe!

Ingredients

At first glance at the recipe card, this bowl looks like a lot of ingredients and steps. Don’t be alarmed because these bowls are really easy to make and use really simple, easy to find ingredients!

What you need:

• Green Mountain Gringo® Medium Salsa
• jasmine rice
• fresh cilantro
• limes
• bell peppers
• red onion
• canned black beans
• chili powder
• fresh greens ( I used a spinach and arugula mix)
• avocado
• canned fire roasted kernel corn
• crushed red pepper
• salt
• pepper
• olive oil
• soy butter

Process

Begin by making the cilantro lime rice.

1. Add water, rice, soy butter and a pinch of salt to a pot.
2. Bring to a boil, cover and reduce to low simmer for 16 minutes or until water has been completely absorbed.
3. Chop up fresh cilantro and stir into rice.
4. Squeeze lime for fresh lime juice and mix into rice.

As the rice cooks, move on to the rest of the prep and sauté the bell peppers with onion.

1. Wash peppers and peel outside of onion.
2. Slice the peppers and onion.
3. Heat up a skillet on the stovetop.
4. Drizzle in some olive oil and toss in the sliced peppers and onion.
5. Salt and pepper to taste.
6. Cook for 6 minutes flipping often.
7. Place on a plate to the side while you heat up the beans.

Using the same skillet the pepper and onion were cooked in, place back on the stovetop on a medium-high heat to cook the beans. You will notice these aren’t your normal, bland black beans. We are giving them a pop of flavor with some Green Mountain Gringo® Medium Salsa.

1. Drizzle in a little olive to the hot pan.
2. Drain and then pour beans into pan.
3. Add some salsa, chili powder and a sprinkle of salt and pepper.
4. Stir and bring to a low simmer to heat up. This only takes a couple minutes.

Tip

Want an extra boost of lime? Zest the lime along with using the juice and stir into cooked rice for a little extra zing.

Finishing Touch

Assemble the bowls once everything has finished cooking.

1. Place some rice into a large bowl to one side and then place fresh greens on the other side.
2. Pile in some of the sautéed bell peppers with red onion and seasoned black beans.
3. Heat up the corn on stovetop or in microwave for 2 minutes and then pile into bowl.
4. Top with Green Mountain Gringo® Medium Salsa and some freshly sliced avocado.
5. Squeeze a lime wedge over top and sprinkle in some crushed red pepper.

Vegan Burrito Bowls

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★★★★★

5 from 3 reviews

• Author: Amber
• Prep Time: 10
• Cook Time: 23
• Total Time: 33 minutes
• Yield: 4 1x

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Description

Vegan Burrito Bowls are made with sautéed bell peppers with red onion, fire roasted corn, seasoned black beans, fresh avocado and Green Mountain Gringo® Medium Salsa served over a bed of cilantro lime rice and fresh greens.

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Ingredients

Scale 1x2x3x

Vegan Burrito Bowls

• Green Mountain Gringo® Medium Salsa
• cilantro lime rice batch
• bell pepper and red onion mix
• seasoned black beans
• 2 cups fresh greens, I used a spinach and arugula mix
• 1 avocado, peeled and sliced
• 1 lime, cut into wedges
• 14 ounce can fire roasted kernel corn
• crushed red pepper

Cilantro Lime Rice

• 1 cup long grain jasmine rice
• 1  1/2 cups water
• 1/4 cup fresh cilantro, chopped
• 1  1/2 Tablespoon lime juice
• 1 Tablespoon soy butter
• salt

Sautéed Peeper and Onion

• 1/2 red bell pepper, sliced
• 1/2 yellow bell pepper, sliced
• 1/2 red onion, sliced
• olive oil
• salt
• pepper

Seasoned Beans

• 1/2 cup Green Mountain Gringo® Medium Salsa
• 15 ounce can black beans, drained
• 1/4 teaspoon chili powder
• salt
• pepper

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Instructions

Cilantro Lime Rice

1. Add water, rice, soy butter and a pinch of salt to a pot.
2. Bring to a boil, cover and reduce to low simmer for 16 minutes or until water has been completely absorbed.
3. Chop up fresh cilantro and stir into rice.
4. Squeeze lime and mix into rice.

Sautéed Peeper and Onion

1. Wash peppers and peel outside of onion.
2. Slice the peppers and onion.
3. Heat up a skillet on the stovetop.
4. Drizzle in some olive oil and toss in the sliced peppers and onion.
5. Salt and pepper to taste.
6. Cook for 6 minutes flipping often.
7. Place on a plate to the side while you heat up the beans.

Seasoned Beans

1. Drizzle in a little olive to hot pan.
2. Drain and then pour in beans to pan.
3. Add salsa, chili powder and a sprinkle of salt and pepper.
4. Stir and bring to a low simmer to heat up. This only takes a couple minutes.

Vegan Burrito Bowls

1. Assemble bowls. Place some rice into a large bowl to one side and then place fresh greens on the other side.
2. Pile in some of the sautéed bell peppers with red onion and seasoned black beans.
3. Heat up the corn on stovetop or in microwave for 2 minutes and then pile into bowl.
4. Top with Green Mountain Gringo®  Medium Salsa and some freshly sliced avocado.
5. Squeeze a lime wedge over top and sprinkle in some crushed red pepper.
6. Enjoy.

 

• Category: Dinner
• Method: Stovetop

Keywords: vegan, vegetarian, meatless, beans, salsa, rice, cilantro

Have you checked out the backside labeling of Green Mountain Gringo®  products? Let me know why you love this salsa in the comments below.

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