Vegan burrito bowl — Meal
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Macros (per serving)

Fat

37%

(26 g)

Protein

9%

(14 g)

Carbs

54%

(83 g)

64 g Net,

19 g Fiber

621 Calories (per serving)

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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

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Black 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

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Living the Green Life

Living the Green Life

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