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Burrito Nourish Bowl with Creamy Guacamole

40 min

Main
Burritos in any form are delicious: wrap, bowl or otherwise. This nourish bowl is hearty, filling, nutritious, pretty to look at, and an explosion of flavours.

Servings

Total

40 min

Prep

15 min

Cook

25 min

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gluten

Ingredients

Nourish bowl

  • 1½ cups (285 g)
    uncooked brown rice, soaked overnight, drained
  • 2¼ cups (540 mL)
    water
  • 1
    vegetable bouillon cube
  • 1 Tbsp (15 mL)
    olive oil
  • 2
    medium onions, chopped
  • 2
    cloves garlic, minced
  • 6.3 oz (180 g)
    button mushrooms, sliced
  • ¼ cup (33 g)
    Mexican spice mix
  • 1
    red bell pepper, thinly sliced
  • 2 cups (60 g)
    fresh spinach, chopped
  • 1⅔ cups (400 g)
    canned diced tomatoes
  • 1½ cups (170 g)
    soy veggie ground
  • 1 cup (164 g)
    canned corn
  • ⅓ cup (57 g)
    cooked black beans(optional)

Guacamole

Chipotle yogurt sauce

  • 2 Tbsp (30 mL)
    chipotle adobo sauce
  • 2 Tbsp (30 mL)
    unsweetened soy yogurt

Directions

  1. Add the rice, water, and bouillon to a saucepan.
  2. Simmer, partially covered, for 20 minutes*. When cooked, remove from the heat, fully cover, and let rest for a few minutes.
  3. Meanwhile, add the oil, onion, and garlic to a sauté pan on high heat. Cook until lightly golden, about 5 minutes.
  4. Add the mushrooms and spice mix. Cook until the water released from the mushrooms evaporates, about 8 minutes.
  5. Then add the bell pepper, spinach, tomatoes, veggie ground, corn, and beans. Cook for 7 more minutes.
  6. Meanwhile, mash the avocado, and mix the guacamole ingredients in a bowl.
  7. For the chipotle yogurt sauce, mix the ingredients in a small bowl.
  8. To serve, add the rice to a bowl, the mushroom mixture, guacamole, and yogurt sauce. Garnish and enjoy!

Notes

  • * If unable to soak the rice ahead of time, cook according to the package instructions.

Storage

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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%

• soy veggie ground

• cooked black beans

• unsweetened soy yogurt

Fruits & Veggies 65%

• medium onion

• clove garlic

• button mushrooms

• red bell pepper

• fresh spinach

• canned diced tomatoes

• canned corn

• avocado

• clove garlic

• lime

Calcium

• unsweetened soy yogurt

Fat

• olive oil

• avocado

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

Rate this post

Kathy Shaner - March 3, 2024, 3:22 a.m.

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!! ❤️

PUL Team - March 3, 2024, 3:30 a.m.

Hey Kathy, thank you so much for your kind words and support! We're thrilled to hear that you're enjoying exploring recipes with us. Your enthusiasm is truly appreciated, and we're grateful to have you in the community ❤️

Reply
Kalpna Patel - Dec. 23, 2023, 7:21 p.m.

Amazing recipe

Reply
Floza - Nov. 5, 2023, 6:35 p.m.

Delicious!!! (With tortilla chips as well :))

Reply
Sarah - Oct. 19, 2023, 7:26 p.m.

This recipe is my all time favorite!
I substitute rice with buckwheat and sometimes I add some nachos.

Reply
Ana - Oct. 7, 2023, 5:44 p.m.

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.

Reply
Daphne - Feb. 27, 2023, 7:32 p.m.

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!

PUL Team - Feb. 28, 2023, 7:09 a.m.

Hehe we all have our food preferences! So glad to hear, Daphne 🙂

Reply
Mariandrea - Feb. 17, 2023, 7:28 p.m.

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?

PUL Team - Feb. 18, 2023, 5:11 p.m.

Hey Mariandrea, I love to hear that you're experimenting, it makes cooking so much more fun and you'll learn a lot in the process 🤓 We don't have a recipe for homemade adobo sauce, but you can find some online, and we'll add it to our list of recipes to create. As for the bouillon, for sure! You can often swap out the bouillon +water for vegetable stock instead. Some bouillons also come in powdered form, so that might be something to keep an eye out for. As for the soy sauce, for sure! Normal soy sauce works great 😊 Happy cooking!

Reply
Jennifer - March 21, 2022, 4:57 a.m.

This was delicious and easy to prepare. Very tasty and I will make it again.

PUL Team - March 23, 2022, 2:47 a.m.

So glad it's being enjoyed, Jennifer!

Reply
Judi - Jan. 17, 2022, 9:48 a.m.

So yummy!

Reply
Rincy - Aug. 1, 2021, 7:14 a.m.

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.

PUL Team - Aug. 4, 2021, 5:40 a.m.

Love all of the ideas, Rincy, and so glad you're enjoying the guacamole! Wishing you an abundance of success with your studies 😃

Reply
Kathryn - July 28, 2021, 7:30 a.m.

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!

PUL Team - July 29, 2021, 5:54 p.m.

A lovely sub, Kathryn, thanks for sharing!

Reply
Shradha - June 10, 2021, 11:13 p.m.

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.

PUL Team - June 12, 2021, 2:24 a.m.

We're so glad you enjoyed the recipe, Shradha! For the time being, we're not able to support pictures shared by PUL community members on the website. We would love to see your creations on Instagram with the hashtag #pickuplimes though 🤗

Reply
Cris S - June 5, 2021, 4:32 p.m.

This is very tasty for about three days! That guacamole is the absolute best and makes this recipe incredible! 😁

PUL Team - June 5, 2021, 9:48 p.m.

Thank you a bunch for taking the time to share your wonderful review, Cris ✨🤗

Reply