Wednesday, July 17, 2013

Burrito Bowl (Vegan)

I made this dish on Sunday for two carnivores and they both loved it. This is a favorite at our house. :)

Adapted from Black Beans and Brown Rice Extravaganza from The Engine 2 Diet

Ingredients (serves 3-4)

  • 2 cans of pinto beans (or bean of choice), rinsed and drained
  • 1 cup of vegetable stock
  • 1 Tbsp of Braggs liquid aminos, soy sauce, or tamari
  • 1 tsp of chili powder
  • 2-3 tomatoes, chopped
  • 1 can of Rotel
  • 1 bunch of green onions, chopped
  • 1 can of sliced water chestnuts, drained
  • 1 cup of corn: fresh, frozen (thawed), or canned (drained)
  • 2 bell peppers (green, red, or yellow), seeded and chopped
  • 1 bunch of cilantro, rinsed and chopped
  • 1 avocado, peeled and chopped
  • 3 cups of cooked brown rice
  • dairy-free cheese (optional)
  • salsa
  • tortilla chips or tortillas (optional)


1. Heat beans with stock, Braggs/soy sauce/tamari, and chili powder in a medium saucepan.
2. Combine cooked brown rice with Rotel.
3. Prepare vegetables and place in individual bowls.
4. To assemble your bowl: place rice in your bowl or on your plate followed by beans and your choice of veggies.
5. Serve with extras such as: salsa (a must!), dairy-free cheese, more Braggs/soy sauce/tamari, and tortilla chips or tortillas.


Cooking the beans and rice.

Vegetables are ready to go!

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