Easy Vegan Burrito Bowl
Ingredients
- 2 bell peppers of your choice
- 2 cups dry quinoa
- 2 cans of black beans
- 1 large onion
- 1 large can of jackfruit
- Cilantro
- Avocado
- Limes/lemons
- Garlic powder
- Taco seasoning
- 1 tbsp liquid aminos
- 1/4 cup vegetable broth
- Salt and pepper
Preparation
Cook quinoa as instructed on the package. Typically, use 2 cups quinoa to 2.5 cups water.
Slice onions and bell pepper.
Open the can of jackfruit, drain and rinse with fresh water, and shred with your hands.
Add 1 tablespoon oil to a medium or large pan. Add jackfruit along with taco seasoning, salt, pepper, liquid aminos, and garlic powder. Cook until lightly golden brown and set aside.
Add a splash of vegetable broth or water to the same pan and add bell pepper slices and onions. When the broth or water dries up, add another splash. Repeat 3-4 times until cooked and browning begins. Lightly salt and set aside.
Open the can of beans and drain. Mash avocados, add lime juice, cilantro, salt, pepper, and mix well.
Add the rest of the lime juice and cilantro to quinoa or black beans for extra flavor.
Assemble your Tupperware with 1/2 cup quinoa, 1/2 cup black beans, 1/2 cup of veggies, and a big dollop of guac. Top with fresh or pickled jalapeños and enjoy.
Prep guac the day of for freshness.
