Burrito Nourish Bowl with Creamy Guacamole
40 min
Meal
Servings
Total
40 minPrep
15 minCook
25 minSwap out
soy
Free from
peanut
tree nut
sesame
gluten
Ingredients
-
1½ cups (278 g)uncooked brown rice, soaked overnight, drained*
-
2¼ cups (540 mL)water*
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1vegetable bouillon cube
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1 tsp (5 mL)olive oil
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2medium onions, finely chopped
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3cloves garlic, minced
-
-
15button mushrooms, chopped
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1⅔ cups (400 g)canned diced tomatoes
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1½ cups (170 g)soy veggie ground
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2red bell peppers, coarsely chopped
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1 cup (165 g)canned corn
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2 cups (60 g)fresh spinach, chopped
Creamy guacamole
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1avocado
-
1clove garlic
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½lime, juiced
Optional garnishes
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chili flakes
-
fresh chives
Make your own
Directions
- In a medium pot on high heat, bring the brown rice, bouillon cube, and water to a boil, then reduce to a simmer and partially cover with a lid, cooking until the rice is cooked through, about 20 minutes. Remove from the heat, cover with a lid, and let rest for 5 minutes.
- In a large pot on high heat, add the oil and sauté the onions until lightly golden, about 5 minutes. Add splashes of water as needed to de-glaze the pot and prevent burning.
- Then add the garlic and sauté for another 2 minutes.
- Add the spice mix and mushrooms, decrease the heat to medium-high and sauté until all the water released from the mushrooms completely evaporates, about 8 minutes.
- Then add the tomatoes, soy veggie ground, bell peppers, and corn and cook for 5 - 10 more minutes.
- To prepare the guacamole, simply add all the ingredients to a small food processor and blend until smooth.
- To serve, add the rice to a bowl, top with spinach, the mushroom mixture, and guacamole. Garnish if desired and enjoy!
Notes
- * If unable to soak ahead of time, increase water and cooking time.
Storage
- Store in an airtight container in the fridge for up to 3 days.
Let us know what you think
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 21%
• uncooked brown rice
Proteins 8%
• soy veggie ground
Fruits & Veggies 71%
• medium onion
• clove garlic
• button mushroom
• canned diced tomatoes
• red bell pepper
• canned corn
• fresh spinach
• avocado
• clove garlic
• lime
Calcium
No significant sources of calciumFat
• 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.
Watch it step-by-step!
Discussion & Rating
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! 😁