DIY Vegetarian Burrito Bowl
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
For the burrito bowl:1 cup dry white long-grain rice (or rice of choice)1 tablespoon refined coconut oil or vegan butter*Salsa, as neededSliced green onion, for garnishSliced grape tomatoes, for garnish (optional)For the Spicy Black Beans:2 tablespoons refined coconut oil or extra-virgin olive oil1 cup diced sweet onion4 medium garlic cloves, minced3/4 to 1 cup chopped fresh tomatoes1 teaspoon chili powder1 teaspoon garlic powder1 teaspoon dried oregano1/4 teaspoon cayenne pepper (optional)1/2 plus 1/8 teaspoon fine sea salt, or to taste2 1/2 tablespoons tomato paste1 (14-ounce) can black beans, drained and rinsed1/2 cup unpacked cilantro, large stems removed and finely choppedFor the Avocado-Lime Sauce (makes heaping 1/2 cup):1 large garlic clove1 large avocado, pitted1 tablespoon fresh lime juice, plus more to taste1 tablespoon water1/4 teaspoon fine sea salt, or to taste
Directions:
For the rice: Cook the rice of choice until it’s tender and the water is absorbed. Follow the directions on your specific package for best results.
Meanwhile, prepare the Spicy Black Beans: In a large wok or skillet, add the oil and melt it over medium heat. Stir in the onion and garlic, along with a pinch of salt, and sauté for about 5 to 6 minutes, until softened.
Stir in the chopped tomatoes, chili powder, garlic powder, dried oregano, cayenne (if using), and 1/2 teaspoon of salt. Continue sautéing for another 3 to 5 minutes (increasing/reducing heat if necessary), until the tomato softens.
Now stir in the tomato paste and drained and rinsed black beans. Cook for a few more minutes until heated throughout. Taste and add more salt if desired. Stir in the cilantro. You can leave the mixture over low heat until ready to serve or simply turn off the heat and reheat before serving.
For the Avocado-Lime Sauce: Mince the garlic clove in a mini food processor (or use a regular size processor, if necessary). Now add the avocado flesh, lime juice, water, and salt. Process until smooth. Taste and adjust lime juice if desired. I usually add another teaspoon.
When the rice is ready, reheat the bean mixture, if necessary. Divide the rice between 2 to 3 bowls. Top each with a couple scoops of the hot black bean mixture, and a large spoonful of both the salsa and the Avocado-Lime Sauce.
Serving Size: makes 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user JASPERTHECACTUS.
For the rice: Cook the rice of choice until it’s tender and the water is absorbed. Follow the directions on your specific package for best results.
Meanwhile, prepare the Spicy Black Beans: In a large wok or skillet, add the oil and melt it over medium heat. Stir in the onion and garlic, along with a pinch of salt, and sauté for about 5 to 6 minutes, until softened.
Stir in the chopped tomatoes, chili powder, garlic powder, dried oregano, cayenne (if using), and 1/2 teaspoon of salt. Continue sautéing for another 3 to 5 minutes (increasing/reducing heat if necessary), until the tomato softens.
Now stir in the tomato paste and drained and rinsed black beans. Cook for a few more minutes until heated throughout. Taste and add more salt if desired. Stir in the cilantro. You can leave the mixture over low heat until ready to serve or simply turn off the heat and reheat before serving.
For the Avocado-Lime Sauce: Mince the garlic clove in a mini food processor (or use a regular size processor, if necessary). Now add the avocado flesh, lime juice, water, and salt. Process until smooth. Taste and adjust lime juice if desired. I usually add another teaspoon.
When the rice is ready, reheat the bean mixture, if necessary. Divide the rice between 2 to 3 bowls. Top each with a couple scoops of the hot black bean mixture, and a large spoonful of both the salsa and the Avocado-Lime Sauce.
Serving Size: makes 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user JASPERTHECACTUS.
Nutritional Info Amount Per Serving
- Calories: 515.4
- Total Fat: 15.8 g
- Cholesterol: 0.0 mg
- Sodium: 138.4 mg
- Total Carbs: 79.3 g
- Dietary Fiber: 20.7 g
- Protein: 18.6 g
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