Grilled Veggie Vegan Burrito Bowl

This grilled veggie vegan burrito bowl recipe is packed with flavour and so much healthier than takeout. You will definitely be eating the rainbow when you get this bowl on the table and the mix of hearty rice and beans with fresh tomatoes, creamy avocado and grilled corn and peppers will fill you up for the rest of the day.

Serves : 4 bowls

For the cilantro-lime dressing
  • ½ cup (75 grams) raw cashews, soaked in hot water for at least 15 minutes
  • ½ cup water
  • ¾ cup packed (about 45 grams) fresh cilantro
  • The juice of 1 lime
  • 1 teaspoon salt

For the burrito bowls
  • 2 tablespoons olive oil, divided
  • Half a medium onion, diced
  • 2 cloves of garlic, minced
  • 1 cup of rice* (I used white short grain)
  • 1 ½ cups of vegetable stock or water
  • ¾ cup crushed or pureed tomatoes (from a can)
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • Pepper, to taste
  • 1 red pepper, sliced
  • 1 cob of corn, husked (or a can of corn if cobs are out of season)
  • 2 cups cooked beans of your choice (from a can or cooked from 200 grams/7 oz of dried beans)
  • A couple handfuls of cherry tomatoes, halved or quartered
  • An avocado, sliced
  • Fresh cilantro and lime for garnish (optional)

For full instructions you can go to

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