Burrito bowl

When it comes to plant-based bowls, “variety” is the name of the game. Featuring rice, spiced beans, crisp lettuce, fresh salsa, and guacamole, enjoy all your food groups in one delicious spot. It’s packed with protein, vibrant in color, and quick to assemble–making it the perfect meal to satisfy your cravings.

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Ingredients

SERVINGS:

Calories: 825 Protein: 22 g

For the bowl

.5 cups rice
1.0 tsp. smoked paprika
1.0 tsp. ground coriander
1.0 tsp. cumin
1.0 can sweet corn
1.0 can black beans, drained and rinsed
juice of lime
handful of fresh cilantro
.25 cups iceberg lettuce, shredded
.5 red pepper, sliced

For the salsa

cherry tomatoes, quartered
salt and pepper to taste
.5 red onion, diced
1.0 jalapeño
handful of fresh cilantro, roughly chopped
juice of lime

For the guacamole

1.0 avocado, mashed
juice of lime
fresh cilantro, roughly chopped
salt and pepper to taste
clove of garlic, minced

Preparation

Prepare the rice: Boil the rice to packet instructions.
Mix and cook: Mix the spices in a saucepan and add the sweet corn and black beans. Cook for 5 minutes, then add the juice of half a lime and a handful of chopped cilantro. Set aside.
Make the salsa: Chop the tomatoes into quarters and mix with the salt and pepper, onion, jalapeno, cilantro, and lime juice.
Make the guacamole: Mash the avocado with a fork and mix with lime juice, cilantro, seasoning, and garlic.
Assemble: Build your bowl, starting with the rice and lettuce, then the bean mix and red pepper, followed by the salsa and guacamole.