Vegan Buddha Burrito Bowl

In a pot, heat up 1 tablespoon avocado oil and once hot, add 1 cup pearl couscous and toast on medium heat for 1-2 minutes, stirring frequently to evenly toast until slightly golden

Transfer the toasted couscous to a bowl

In the same pot, bring 1.5 cups water, 2 teaspoons sizzling pepper seasoning mix or blend of choice, and 1 teaspoon sea salt to a boil

Once boiling, add the toasted pearl couscous and bring to a boil once more, then lower to simmer and cover until all the water has been absorbed, about 10 minutes

Remove from heat and let sit covered for 5 minutes, then fluff with a fork

Assemble the bowl by starting with a base of spring mix and baby spinach, then add the prepared pearl couscous and top with sangria tomatoes, avocado, red onion, chili kidney beans, corn hummus, smoky chipotle carrots, garlic green peas, charred herb corn kernels, cilantro, and jalapenos