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Burrito Nourish Bowl with Creamy Guacamole
40 min
Main
Servings
Total
40 minPrep
15 minCook
25 minSwap out
soy
Free from
peanut
tree nut
sesame
gluten
Ingredients
Nourish bowl
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1½ cups (285g)uncooked brown rice, soaked overnight, drained
-
2¼ cups (540ml)water
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1vegetable bouillon cube
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1 Tbsp (15ml)olive oil
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2medium onions, chopped
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2garlic cloves, minced
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6.3 oz (180g)button mushrooms, sliced
-
-
1red bell pepper, thinly sliced
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2 cups (60g)fresh spinach, chopped
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1⅔ cups (400g)canned diced tomatoes
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1½ cups (170g)veggie ground†
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1 cup (165g)canned corn
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⅓ cups (55g)cooked black beans(optional)
Guacamole
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1avocado
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1garlic clove, crushed
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½lime, juiced
Chipotle yogurt sauce
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2 Tbsp (33g)unsweetened soy yogurt
Make your own
Directions
- Add the rice, water, and bouillon to a saucepan.
- Simmer, partially covered, for 20 minutes*. When cooked, remove from the heat, fully cover, and let rest for a few minutes.
- Meanwhile, add the oil, onion, and garlic to a sauté pan on high heat. Cook until lightly golden, about 5 minutes.
- Add the mushrooms and Mexican seasoning. Cook until the water released from the mushrooms evaporates, about 8 minutes.
- Then add the bell pepper, spinach, tomatoes, veggie ground, corn, and beans. Cook for 7 more minutes.
- Meanwhile, mash the avocado, and mix the guacamole ingredients in a bowl.
- For the chipotle yogurt sauce, mix the ingredients in a small bowl.
- To serve, add the rice to a bowl, the mushroom mixture, guacamole, and yogurt sauce. Garnish and enjoy!
Notes
- †This plant-based product has a dry texture and resembles already-cooked ground meat.
- †The chipotle sauce we use is a blend of chipotle peppers with water, vinegar, and spices. It's a deep red-coloured sauce. Some chipotle sauces are mayo-based, and we do not recommend using these versions in this recipe.
- * If unable to soak the rice ahead of time, cook according to the package instructions.
Storage
- Store in an airtight container in the fridge for up to 3 days.
Let us know what you think
Watch it step-by-step!
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 23%
• uncooked brown rice
Proteins 12%
• veggie ground
• cooked black beans
• unsweetened soy yogurt
Fruits & Veggies 65%
• medium onion
• garlic clove
• button mushrooms
• red bell pepper
• fresh spinach
• canned diced tomatoes
• canned corn
• avocado
• garlic clove
• lime
Calcium
• unsweetened soy yogurt
Fat
• olive oil
• avocado
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Leave a comment
Delicious
Uber good!!
My whole family loves this.
Made this for a friend today, we both loved it!
Tastes as yummy as it looks :)
The combination of hearty (chili-component) and fresh (guacamole + yoghurt sauce) is so good!
Delicious as always! Their recipes never miss!
Such a lovely simple recepie!
YES— I agree with all the accolades here! We are enjoying so many more delicious foods these days; the inspiration we find here is a huge gift.
Thank you, PUL Friends!! ❤️
Amazing recipe
Delicious!!! (With tortilla chips as well :))
This recipe is my all time favorite!
I substitute rice with buckwheat and sometimes I add some nachos.
Very tasty!
I substituted the mince with some lentils and the chipotle sauce with some plain yogurt, because the guacamole was spicy enough for me.
Even without the mushrooms (I'm embarrassed to say that I don't like any mushrooms at all) and extra black beans, it's awesome!
I’ve finally started making PUL recipes after a long time of just checking them out and being discouraged by missing several ingredients that I can’t find where I am, I’m being more flexible, skipping things and doing what I can and I’m enjoying the process of adding new meals to my regulars. Could I make my own chipotle adobo sauce or what’s a good substitute? How about the vegetable bouillon cube, anything I can add to make up for it?. And this is not for this one but for all the recipes that use sodium reduced soy sauce is there a big difference if I use normal soy sauce?
This was delicious and easy to prepare. Very tasty and I will make it again.
So yummy!
Another one of my favourites that really helped me through my life as a student. I make this once a month and it is always so filling and nourishing. The leftovers work really great as a Mexican sandwich. Spread the guacamole on whole wheat bread, add in the burrito leftovers and toast the sandwich. I would then add spinach leaves to the sandwich. OOOOooo! It was so wonderful.
I've made this several times and always make multiple batches of the guacamole because it's so good. Instead of spinach, I also like using collard greens! Thanks for the great recipe!
One of my favorites. Wish I could attach my bowls pic here. Spicy, flavorful and full of protein. And I love this quick Guacamole sauce, it takes the meal to a different level.
This is very tasty for about three days! That guacamole is the absolute best and makes this recipe incredible! 😁