Vegan Burrito Bowl with Cilantro Lime Rice and Garlic Sauce
Ingredients
- spinach
- rainbow tomatoes
- brussels sprouts
- corn kernels
- smoky spicy pinto beans
- red bell peppers
- green bell peppers
- baby bella mushrooms
- red onion
Cilantro lime rice
- 1 cup basmati rice
- 1.5 cups water
- 1 teaspoon extra virgin olive oil
- 1 teaspoon McKay's vegan chicken style seasoning (optional)
- sea salt
- 1 tablespoon chopped cilantro leaves
- 1 tablespoon freshly squeezed lime juice
Creamy garlic sauce
- 1 tablespoon vegan sour cream
- 1 tablespoon vegan mayo
- 2 tablespoons water
- 1 garlic clove
- 1 teaspoon nutritional yeast
- 1 teaspoon lime juice
- 0.5 teaspoon cayenne (optional)
- 0.5 teaspoon salt
Preparation
Pan-fry the brussels sprouts until golden and tender.
Sauté the bell peppers, mushrooms, and red onion until softened and slightly charred.
Prepare the smoky spicy pinto beans by heating with spices if needed.
Assemble the bowl with a base of spinach, add the cilantro lime rice, and top with tomatoes, vegetables, beans, and corn kernels.
Drizzle with the creamy garlic sauce and serve.
Cilantro lime rice
In a pot, combine basmati rice, water, extra virgin olive oil, optional seasoning, and sea salt.
Bring to a boil, then reduce to a simmer and cook for 20 minutes or until water is absorbed.
Remove from heat, cover, and let sit for 15 minutes.
Fluff with a fork and mix in chopped cilantro and lime juice.
Creamy garlic sauce
Blitz all sauce ingredients together in a blender until smooth and creamy.
