Vegan Rice-Less Burrito Bowl
Ingredients
- roasted sweet potato
- sautéed garlicky corn kernels
- cherry tomatoes
- crinkle cut cucumbers
- avocado
Black beans
- 1 chopped large sweet onion
- 3 minced garlic cloves
- 1 finely chopped deseeded small jalapeño
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1-15 oz can rinsed and drained black beans
- 2 cups veggie broth
- 1 tablespoon vegan Worcestershire sauce
- juice of half lime
- chopped cilantro
Dressing
- 1/4 cup unsweetened plain almond yogurt
- 1-2 tablespoons maple syrup
- 2 tablespoons dijon mustard
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- salt to taste
Preparation
Roast sweet potato until tender.
Sauté corn kernels with garlic until cooked.
Cook the black beans as directed.
Prepare the dressing by whisking ingredients together.
Assemble the bowl with vegetables, black beans, and dressing.
Black beans
Sauté chopped onion in olive oil or veggie broth until translucent, about 7 minutes.
Add minced garlic and chopped jalapeño and sauté for another minute.
Add chili powder, smoked paprika, and cumin; cook until fragrant, about 30 seconds.
Stir in black beans, veggie broth, and vegan Worcestershire sauce; simmer for 15 minutes, mashing some beans to thicken.
Remove from heat, add lime juice, and adjust seasoning to taste.
Serve with chopped cilantro.
Dressing
Whisk together almond yogurt, maple syrup, dijon mustard, lemon juice, garlic powder, and salt to taste.
Tips
Use veggie broth instead of oil for sautéing to make the recipe oil-free.
Adjust the maple syrup and other seasonings in the dressing to suit your taste.
