Скачать или смотреть All Vegan! Brown Rice Burrito Bowl | PlantBased & More

A super simple meal-in-one! Take the burrito out of the wrapper and make a rice bowl that's nutritious, filling, and layered with spicy, smoky flavor that just work together! High in fiber, protein, vitamins and antioxidants, what more can you ask for?

INGREDIENTS:
For the dressing:
5 tbsp olive oil
1 tbsp lime juice
1/2 tsp ground cumin
1 1/2 tsp ground coriander

4 cups cooked brown rice
432 g canned whole kernel corn
3 garlic cloves, minced
2 medium sized green bell peppers, stemmed, seeded, and chopped
1 white onion, chopped
439g canned black beans, rinsed

1 Make dressing: in a small bowl, mix together 5 tbsp olive oil, lime juice, 1/2 tsp cumin, 1/2 tsp coriander, a pinch of salt and pepper. Whisk until well combined. Set aside.

2 Heat a bit of oil in a pan. Once hot, add the corn kernels, salt and pepper and cook until the kernels have charred and become spotty. About 3 minutes. Set aside.

3 In the same pan, add a bit of oil, garlic, ground cumin and ground coriander, about 1/8 tsp. Add the green bell pepper and cook until slightly tender and charred, about 5 minutes or so. Set aside.

4 Heat a bit of oil in the same pan and add in the onion. Cook until soft, about 6 minutes. Stir in beans, 1/4 cup of water, and a pinch of salt. Stir until combined and bring to a simmer. Reduce heat to low and continue to simmer, stirring occasionally until beans are heated through and most of the liquid has evaporated.

5 Divide the rice among individual bowls. Top with the beans, bell peppers, and corn. Drizzle with dressing according to desired taste. Enjoy while warm.

#burrito #ricebowl #mexican #vegan