Description
This healthy, delicious, gluten-free Vegan California Burrito Bowl recipe is the ideal meal in one, balanced in nutrition and packed with flavor.
Ingredients
- 4 cups chopped salad greens (i.e., romaine, little gem, curly leaf)
- 2 cups prepared Spanish brown rice (or use packaged rice mix or make your own here)
- 1 (15-ounce) can black beans or black soybeans, rinsed, drained
- 1 large avocado, peeled, sliced
- 1 large tomato, sliced
- 4 radishes, thinly sliced
- ½ medium red onion, thinly sliced
- 2 stalks green onion, sliced
- 1/4 cup chopped cilantro
- ½ cup shredded plant-based Mexican-style cheese
- ½ cup prepared cashew cream (make your own here)
- 1 lime, quartered
- 4 ounces corn tortilla chips
Instructions
- Line the bottom of four individual-sized bowls (about 3 cups capacity each) with 1 cup chopped lettuce per bowl.
- Arrange ½ cup prepared Spanish rice in each bowl (may use cooled rice or warm rice—for best results, do not use hot rice, as vegetables will wilt quickly).
- Arrange one-fourth of the black beans or black soy beans (about ½ cup each) into each bowl.
- Arrange ¼ of the avocado slices into each bowl.
- Arrange ¼ of the tomato slices into each bowl.
- Arrange 1 sliced radish into each bowl.
- Arrange ¼ of the sliced red onion into each bowl.
- Top each bowl with: ¼ of the sliced green onions, 1 tablespoon chopped cilantro, 2 tablespoons shredded plant-based Mexican cheese, 2 tablespoons cashew cream, and 1 quarter of the lime.
- Serve each bowl with 1 ounce corn tortilla chips.
- Serve immediately. Makes four entrée-sized individual bowls. Alternatively, meal prep these burrito bowls by adding ingredients as directed to individual glass dishes with lids.
Notes
Substitute pinto or red beans instead of canned black beans or black soybeans.
Add your other favorite toppings, such as jalapenos, black olives, sprouts, and cabbage.
May swap out corn tortilla chips with corn tortillas.
Try serving this recipe in large individual serving bowls, similar to the ones featured here. I used hand-made pottery from my local town of Ojai in this photo shoot, but you can use these rustic stoneware bowls here for inspiration.
- Category: Entree
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 676
- Sugar: 5 g
- Sodium: 377 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Carbohydrates: 102 g
- Fiber: 18 g
- Protein: 18 g