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Vegan burrito bowl
I'm a huge fan of Mexican food. Put me in the middle of Italy, between the delicious pasta and I will secretly be looking at a Mexican tent. I love the spices, the combination of spicy black beans with sour guacamole and the fact that you can eat everything from a warm burrito or crispy taco. Yesterday we ate burritos and had a lot left over only the pancakes. What to do? Exactly, you mix everything together in a large container and you call it a day. My lunch today was this crazy tasty burrito bowl, which was the end without a taco!
Ingredients
Calculate CostBlack bean mix
Coconut oil
2 Tbsp
Red onion
2 pieces
Garlic
4 cloves
Tomatoes
3 pieces
Tomato paste
2 Tbsp
Zwarte bonen
400 g
Sweet Corn (can)
100 g
Paprika powder
1 tsp
Chili powder
1 tsp
Dried oregano
1 tsp
Cayenne pepper
1 pinch
For the rice
Brown rice
190 g
Garlic
3 cloves
Coconut oil
1 Tbsp
Onion
1 piece
Tomatoes
3 pieces
Bouillon
400 ml
Cumin Ground
1 tsp
Dried coriander
1 tsp
For the Guacamole
Avocado
2 pieces
Cherry tomatoes
4 pieces
Lemon (the juice)
1 piece
Olive oil (extra vierge)
1 Tbsp
Black pepper (freshly ground)
1 pinch
Instructions
Difficulty
Normal
Prep time
15 min
Cook time
25 min
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Details
Allergens
Fruit, Nightshade, Legumes, Citrus
Diet
Vegetarian, Vegan
Course
Dinner
Contributor
Living the Green Life
373 Recipes
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