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.