Name: Fiesta Burrito Bowls
Yield: Makes 3–4 servings
Cuisine: Mexico
Ingredients: ½ teaspoon onion powder; 1 avocado, pit removed, peeled, and thinly sliced; ½ teaspoon sea salt or to taste; 1 packed cup finely chopped kale or baby spinach; 1 tablespoon freshly squeezed lime juice; 1 batch Sour Cream; ½ teaspoon garlic powder; 1 cup frozen corn kernels; 1 (14.5 ounce) can diced tomatoes (regular or fire roasted); 1 teaspoon dried oregano; 1½ cups cooked or canned black beans, drained and rinsed; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 yellow bell pepper, deseeded and diced; 1 teaspoon sweet paprika; 1 small bunch cilantro, sliced scallions, lime wedges; 1 large red onion, diced; 1½ cups dry brown rice; 1 small jalapeño, deseeded and diced; 4 garlic cloves, minced; 1 red bell pepper, deseeded and diced; 3 scallions, thinly sliced

Preparation info

Makes
3–4
servings

Difficulty
Medium

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

A Mexican-inspired bowl of goodness! This layered dish is like a deconstructed burrito, all the fixings together in a bowl instead of a wrap! It’s easy to make and is extra delicious with a dollop of Sour Cream—a highly recommended addition!

Ingredients

1½ cups dry brown rice
1 large red onion, diced
4 garlic cloves, minced

Method

Preparation

Cook the rice according to package directions. Once cooked, fluff with a fork, cover, and set aside.
Meanwhile, in a large sauté pan, sauté the onion in about ¼ cup water for 7 to 10 minutes, or until the onions have softened. Add the garlic, jalapeñ

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Ingredients

Method

Preparation

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