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.
Ingredients
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
Instructions
Cilantro Lime Rice
- Add water, rice, soy butter and a pinch of salt to a pot.
- Bring to a boil, cover and reduce to low simmer for 16 minutes or until water has been completely absorbed.
- Chop up fresh cilantro and stir into rice.
- Squeeze lime and mix into rice.
Sautéed Peeper and Onion
- Wash peppers and peel outside of onion.
- Slice the peppers and onion.
- Heat up a skillet on the stovetop.
- Drizzle in some olive oil and toss in the sliced peppers and onion.
- Salt and pepper to taste.
- Cook for 6 minutes flipping often.
- Place on a plate to the side while you heat up the beans.
Seasoned Beans
- Drizzle in a little olive to hot pan.
- Drain and then pour in beans to pan.
- Add salsa, chili powder and a sprinkle of salt and pepper.
- Stir and bring to a low simmer to heat up. This only takes a couple minutes.
Vegan Burrito Bowls
- Assemble bowls. Place some rice into a large bowl to one side and then place fresh greens on the other side.
- Pile in some of the sautéed bell peppers with red onion and seasoned black beans.
- Heat up the corn on stovetop or in microwave for 2 minutes and then pile into bowl.
- Top with Green Mountain Gringo® Medium Salsa and some freshly sliced avocado.
- Squeeze a lime wedge over top and sprinkle in some crushed red pepper.
- Enjoy.
- Category: Dinner
- Method: Stovetop
Keywords: vegan, vegetarian, meatless, beans, salsa, rice, cilantro