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
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1½ cups (278 g)uncooked brown rice, soaked overnight, drained†
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2¼ cups (540 mL)water
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1vegetable bouillon cube
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1 Tbsp (15 mL)olive oil
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2medium onions, chopped
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2cloves garlic, minced
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10button mushrooms, chopped
-
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1red bell pepper, thinly sliced
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2 cups (60 g)fresh spinach, 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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1 cup (165 g)canned corn
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⅓ cup (57 g)cooked black beans(optional)
Creamy guacamole
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1avocado
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1clove garlic
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½lime, juiced
Chipotle yogurt sauce
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2 Tbsp (30 mL)unsweetened soy yogurt
Optional garnishes
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chili flakes
-
fresh chives
Make your own
Directions
- In a medium pot, bring the rice, water, and bouillon cube to a boil. Then reduce to a simmer, partially cover with a lid, and cook for 20 minutes*. When the rice is cooked, remove from the heat, cover with a lid, and let rest for 5 minutes.
- In a large pan on high heat, add the oil and sauté the onions and garlic until lightly golden, about 5 minutes. Add splashes of water as needed to de-glaze the pot.
- Add the mushrooms and spice mix. Decrease the heat to medium-high and sauté until all the water released from the mushrooms completely evaporates, about 8 minutes.
- Then add the bell pepper, spinach, tomatoes, veggie ground, corn, and beans and cook for 5 - 10 more minutes.
- To make the creamy guacamole, mash the avocado, crush the garlic, and mix the ingredients in a bowl. Alternatively, add all the ingredients to a small food processor and blend until smooth.
- 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 as desired and enjoy!
Notes
- †If unable to soak ahead of time, increase water and cooking time.
- * 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
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 mushroom
• 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.
Watch it step-by-step!
Discussion & Rating
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! 😁