Burrito bowl - vegan

Name: Burrito bowl - vegan
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 3 cup cooked brown rice, cooked in vegetable broth; 1/3 cup onion, chopped; 1/3 cup corn, frozen; 1 can black beans, drained and rinsed; chili powder; Himalayan salt; 1 tbsp oil, for sautéing; 1 blue corn chips; 1 guacamole; 1 salsa

Heidi Gigante @cook_2778056

Riverview, Hillsborough County, Florida

These vegan taco bowls are very filling and delicious. I use all organic ingredients, but that is optional.

Heidi Gigante @cook_2778056

Riverview, Hillsborough County, Florida

These vegan taco bowls are very filling and delicious. I use all organic ingredients, but that is optional.

Saved

Ingredients

30 mins

4 servings

3 cupcooked brown rice, cooked in vegetable broth
1/3 cuponion, chopped
1/3 cupcorn, frozen
1 canblack beans, drained and rinsed
chili powder
Himalayan salt
1 tbspoil, for sautéing
Toppings
1blue corn chips
1guacamole
1salsa

Saved

Steps

30 mins

1

Coat pan with oil (I use grape seed oil). Sauté chopped onion over medium heat until slightly brown.
2

Add corn to pan, cook until corn is no longer frozen.
3

Add drained and rinsed beans to pan. Stirring occasionally.
4

Add spices to taste.
5

Add cooked brown rice to pan. Mix thoroughly. Cook until everything is heated through.
6

Spoon rice, beans, corn, and onion mixture into bowls.
7

Serve with blue corn tortilla chips, guacamole, and salsa.
8

Enjoy!