Rainbow Burrito Bowl with Cilantro Lime Rice
Ingredients
- spinach
- tomatoes
- brussels sprouts
- corn kernels
- pinto beans
- red bell peppers
- green bell peppers
- mushrooms
- red onion
Rice components
- 1 cup basmati rice
- 1.5 cups water
- 1 tsp extra virgin olive oil
- 1 tsp McKay's vegan chicken style seasoning (optional)
- sea salt
- 1 tbsp chopped cilantro leaves
- 1 tbsp freshly squeezed lime juice
Sauce mix
- 1 tbsp vegan sour cream
- 1 tbsp vegan mayo
- 2 tbsp water
- 1 garlic clove
- 1 tsp nutritional yeast
- 1 tsp lime juice
- Serrano pepper to taste
- sea salt to taste
Preparation
Start with a bed of spinach as the base.
Top with cilantro lime basmati rice.
Add tomatoes.
Add pan-fried brussels sprouts.
Add corn kernels.
Add smokey and spicy pinto beans.
Add fajita-style red and green bell peppers, mushrooms, and red onion.
Drizzle the entire bowl with vegan garlic sour cream sauce.
Enjoy the rainbow burrito bowl, which satisfies cravings for fresh and flavorful meals.
Rice method
In a pot, combine 1 cup basmati rice, 1.5 cups water, 1 tsp extra virgin olive oil, 1 tsp McKay's vegan chicken style seasoning (optional), and sea salt.
Bring to a boil, then lower to a simmer and cook for 20 minutes or until all water is absorbed.
Remove from heat and leave covered for 15 minutes.
Fluff with a fork and mix in 1 tbsp chopped cilantro leaves and 1 tbsp freshly squeezed lime juice.
Stir and set aside for use in the burrito bowl.
Sauce blend
In a food processor, combine 1 tbsp vegan sour cream, 1 tbsp vegan mayo, 2 tbsp water, 1 garlic clove, 1 tsp nutritional yeast, 1 tsp lime juice, Serrano pepper to taste, and sea salt to taste.
Blitz until smooth to create the addictive garlic sour cream sauce.
Drizzle over the burrito bowl for enhanced flavor.
