Burrito Nourish Bowl with Creamy Guacamole

Directions

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1. 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.
2. 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.
3. Then add the garlic and sauté for another 2 minutes.
4. 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.
5. Then add the tomatoes, soy veggie ground, bell peppers, and corn and cook for 5 - 10 more minutes.
6. To prepare the guacamole, simply add all the ingredients to a small food processor and blend until smooth.
7. 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.