Dwelling in California, I simply crave a scrumptious wholesome burrito bowl, crammed with spicy brown rice, savory black beans, crunchy veggies, velvety avocado slices, and creamy cashew cheese. It’s one in every of my favourite issues to order on the menu of eating places, however burrito bowls are additionally a simple meal to organize at residence. All it’s important to do is combine up some Spanish brown rice (you could find it in premade pouches, containers to make it residence, or make it from scratch with my simple recipe), open a can of black beans (or black soybeans), and chop an assortment of veggies (lettuce, avocado, tomatoes, radishes, onions, cilantro). Then begin creating these stunning gluten-free Vegan California Burrito Bowls by layering within the substances and topping with plant-based cheese, cashew cream, limes, and crunchy tortilla chips. Yummy! This recipe is sort of like a copycat chipotle burrito bowl (which you will get vegan at Chipotle’s, too), however a lot better!
This recipe makes 4 entree-sized burrito bowls, the superbly balanced meal in a single. This Vegan California Burrito Bowl recipe is nice for meal prep throughout the week–simply create your bowls in particular person glass storage containers with lids and refrigerate for as much as 4 days. For greatest outcomes, Add avocado and cashew cream instantly earlier than consuming. I additionally like to serve this recipe as an interactive meal when visitors come. I simply put together all of the toppings, pile on a platter and in serving bowls, and let individuals make their burrito bowls simply the way in which they like them. Straightforward peasy!
Step by Step Information
Description
This wholesome, scrumptious, gluten-free Vegan California Burrito Bowl recipe is the perfect meal in a single, balanced in vitamin and filled with taste.
- 4 cups chopped salad greens (i.e., romaine, little gem, curly leaf)
- 2 cups ready Spanish brown rice (or use packaged rice combine or make your individual right here)
- 1 (15-ounce) can black beans or black soybeans, rinsed, drained
- 1 giant avocado, peeled, sliced
- 1 giant tomato, sliced
- 4 radishes, thinly sliced
- ½ medium purple onion, thinly sliced
- 2 stalks inexperienced onion, sliced
- 1/4 cup chopped cilantro
- ½ cup shredded plant-based Mexican-style cheese
- ½ cup ready cashew cream (make your individual right here)
- 1 lime, quartered
- 4 ounces corn tortilla chips
- Line the underside of 4 individual-sized bowls (about 3 cups capability every) with 1 cup chopped lettuce per bowl.
- Prepare ½ cup ready Spanish rice in every bowl (could use cooled rice or heat rice—for greatest outcomes, don’t use scorching rice, as greens will wilt shortly).
- Prepare one-fourth of the black beans or black soy beans (about ½ cup every) into every bowl.
- Prepare ¼ of the avocado slices into every bowl.
- Prepare ¼ of the tomato slices into every bowl.
- Prepare 1 sliced radish into every bowl.
- Prepare ¼ of the sliced purple onion into every bowl.
- High every bowl with: ¼ of the sliced inexperienced onions, 1 tablespoon chopped cilantro, 2 tablespoons shredded plant-based Mexican cheese, 2 tablespoons cashew cream, and 1 quarter of the lime.
- Serve every bowl with 1 ounce corn tortilla chips.
- Serve instantly. Makes 4 entrée-sized particular person bowls. Alternatively, meal prep these burrito bowls by including substances as directed to particular person glass dishes with lids.
Notes
Substitute pinto or purple beans as a substitute of canned black beans or black soybeans.
Add your different favourite toppings, similar to jalapenos, black olives, sprouts, and cabbage.
Could swap out corn tortilla chips with corn tortillas.
Attempt serving this recipe in giant particular person serving bowls, just like those featured right here. I used hand-made pottery from my native city of Ojai on this photograph shoot, however you should use these rustic stoneware bowls right here for inspiration.
- Class: Entree
- Delicacies: American, Mexican
Diet
- Serving Dimension: 1 serving
- Energy: 676
- Sugar: 5 g
- Sodium: 377 mg
- Fats: 24 g
- Saturated Fats: 5 g
- Carbohydrates: 102 g
- Fiber: 18 g
- Protein: 18 g
For different Mexican-inspired recipes, try:
Straightforward Vegan Tacos with Refried Beans and Corn Salsa
Spicy Hummus Veggie Tacos
Vegan Tacos with Jackfruit, Black Beans and Quinoa
Tofu Mushroom Tacos
Spicy Lentil Tacos
Vegan Tortilla Soup
Prompt Pot Mexican Black Beans with Epazote
Straightforward Cauliflower Chickpea Tacos
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