Protein-Packed Buddha Burrito Bowl
Ingredients
- spring mix
- baby spinach
- sangria tomatoes
- avocado
- red onion
- chili kidney beans
- corn hummus
- smoky chipotle carrots
- garlic green peas
- charred herb corn kernels
- cilantro
- jalapenos
- 1 tablespoon avocado oil
- 1 cup pearl couscous
- 1.5 cups water
- 2 teaspoons sizzling pepper seasoning mix
- 1 teaspoon sea salt
Preparation
Heat 1 tablespoon avocado oil in a pot over medium heat.
Add 1 cup pearl couscous and toast for 1-2 minutes, stirring frequently until slightly golden.
Transfer toasted couscous to a bowl.
In the same pot, bring 1.5 cups water, 2 teaspoons sizzling pepper seasoning mix, and 1 teaspoon sea salt to a boil.
Add the toasted pearl couscous, bring to a boil again, then lower to simmer and cover until water is absorbed, about 10 minutes.
Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
In a bowl, add a base of spring mix and baby spinach.
Top with sangria tomatoes, avocado, red onion, chili kidney beans, corn hummus, smoky chipotle carrots, garlic green peas, charred herb corn kernels, cilantro, jalapenos, and the prepared pearl couscous.
