I'll gladly accept a burrito in any form: wrap, bowl or otherwise.
Hearty, filling, nutritious, pretty to look at, an explosion of flavours, and cooked in under 30 minutes.
Need I say more?
To speed up the process, I took a few shortcuts with this recipe. I'm not averse to using ingredients that aid with whipping meals together more quickly, so to help me out I used a pre-made burrito spice mix, canned tomatoes, canned corn and a soy-based vegan mock ground beef. I'm all for un-complicating and speeding up meal times by using these little helpers every so often.
Pro tip: I like to double my nourish bowl recipes as a form of meal prep: saving the leftovers to enjoy in the following days for either lunch or dinner. Saving more time in the kitchen throughout the week? Yes please!
Watch How to Make it
Burrito Nourish Bowl with Creamy Guacamole
▸ ▹ Vegan, gluten-free, refined sugar-free, nut-free
Yield: 4-6 servings
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
INGREDIENTS: The Bowl
1.5 cups (270 g) brown rice, rinsed, soaked overnight, drained*
1 vegetable bouillon cube
1 tsp (5 mL) olive oil
1 red onion, finely chopped
1 yellow onion, finely chopped
3 cloves garlic, minced
1 package (35 g) taco or burrito spice mix
15 medium cremini or button mushrooms, chopped
1 can (400 g) diced tomatoes
175 g vegan ground "beef" (eg. Veggie Ground Round)
2 medium red bell peppers, coarsely chopped
1 can (400 g) corn kernels, rinsed and drained
2 cups (60 g) spinach, or other dark leafy greens, cut into strips
INGREDIENTS: The Creamy Guacamole
1 clove garlic
2 tsp (8 g) Sriracha hot sauce
1/2 lime, juiced
Chili flakes to garnish (optional)
Fresh chives to garnish (optional)
In a medium pot on high heat, bring the brown rice, bouillon cube and 2+1/4 cups (560 mL) water to a boil, then reduce to a simmer and partially cover with a lid, cooking until the rice is al dente, about 20 minutes.
In a large pot on high heat, sauté the onions until lightly golden, about 5 minutes. Add 2 Tbsp (30 mL) water as needed to de-glaze the pot and prevent burning. Then add the garlic and sauté for another 2 minutes, stirring throughout and adding water as needed to de-glaze the pot.
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, vegan ground beef, red bell peppers and corn and cook for 5-10 more minutes.
To prepare the guacamole, simply add all ingredients to a food processor and blend until smooth.
To serve, add rice to a bowl, top with greens, the mushroom mixture and guacamole. Garnish if desired and enjoy!
*If unable to soak ahead of time, increase water to 3 cups (750 mL) and cook for 45 minutes.
Storage: store in an air-tight container in the fridge for up to 3 days.
Did You Try This Recipe?
Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes