Burrito Bowl
Recipes

Plant Powered Burrito Bowl

Plant based // Gluten Free // Zero Waste // Season: winter // Reheats well

Need a dessert to serve after? Try this baked vegan lemon ‘cheesecake’!

Plant Powered Burrito Bowl
Serves 5
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. ½ carrot, diced
  2. Handful of coriander (stalks separated and chopped finely)
  3. 1 red chilli, sliced
  4. 3 spring onions, sliced
  5. 1 cob of corn
  6. ¼ green cabbage, sliced
Guacamole
  1. 1 avocado
  2. Juice 1 lime
  3. Salt and pepper to taste
Rice
  1. 1 C brown rice
  2. 1 Tbs turmeric
  3. 1 tsp cumin
Salsa
  1. 1 tomato, diced
  2. ½ red onion, diced
  3. Small handful of chopped coriander
  4. Juice of 1 large lime
  5. 1 Tbs extra virgin olive oil
  6. Salt and pepper to taste
Chilli
  1. 1 can of kidney beans or 1 ½ C cooked kidney beans
  2. 1 brown onion, diced
  3. Two handfuls of sliced mushrooms
  4. 3 tomatoes, diced
  5. 1 Tbs cumin
  6. 3 cloves of garlic
  7. ½ C water
  8. 1 tsp turmeric
  9. ½ Tbs smoked paprika
  10. 1 tsp cinnamon
  11. ¼ tsp ground chilli
  12. Extra virgin olive oil
  13. Salt and pepper to taste
Cheese sauce
  1. ¾ unsweetened unflavoured almond milk
  2. 6 Tbs nutritional yeast
  3. 1 Tbs corn flour or arrowroot/tapioca starch
  4. ½ tsp cumin
  5. ⅛ tsp ground chilli
  6. ¼ tsp paprika
  7. Salt and pepper to taste
Instructions
  1. Place rice in a bowl and cover with cold water (makes rice easier to digest)
  2. Cut up ingredients for chilli and the cabbage, carrot, spring onion, chilli and coriander stalks and set aside
  3. Heat 1 tsp extra virgin olive oil in a large pot over medium-high heat, add garlic and cook until fragrant
  4. Add diced onion and cook until translucent
  5. Add sliced mushrooms and cook until browning
  6. Add diced tomato, stir in spices and coriander stalks, cook for 3 minutes
  7. Add water and bring to a boil, once boiling, cover and reduce heat to a simmer
  8. Cook for 20 minutes or until liquid has reduced, stirring occasionally
  9. Preheat grill to medium-high heat (or oven to 200 degrees Celsius), rub extra virgin olive oil over corn cob
  10. Cook corn cob under grill or in oven until brown (or charred), turning as needed
  11. Prepare salsa by combining all ingredients in a bowl
  12. Prepare guacamole by smashing avocado with a fork and combining with other ingredients
  13. Once corn is brown/charred, remove from oven, once cooled slice the corn off the cob and set aside
  14. Once chilli is cooked, transfer to a large bowl, and wash pot
  15. Drain soaked rice and place in pot with 2 C water (boiling will be faster), bring to a boil and then reduce to a simmer. Cook until water is absorbed and rice is tender. Add more water if further cooking required
  16. Whilst rice is cooking, blend cheese sauce ingredients and add to a small sauce pan on low heat. Cook, whisking frequently for 5 minutes or until sauce is reduced to a thickness of your liking
  17. Once rice is cooked, stir in spices
  18. Assemble bowl – chilli, rice, salsa, guacamole, corn, carrot, cabbage, spring onion, coriander stalk, fresh chilli, drizzle of cheese sauce
Notes
  1. Leftovers - Keep raw ingredients in one container and cooked ingredients in another so you can reheat them easily.
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