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Vegetarian Burrito Bowl

Vegetarian Burrito Bowl

September 26, 2017

This easy, healthy, and delicious vegan take on a burrito bowl is sure to please!!


Ingredients:

  • Burrito Bowl + Filling:

1 Small Whole Wheat Flour Tortilla

1/2 Tbsp Avocado Oil (for sautéing)

2 tsp Avocado Oil (for the tortilla)

1/4 C. Sweet Potato (1/4” small diced pieces)

2 Tbsp White Onion (chopped)

3 Tbsp Canned Black Beans (rinsed, drained, Low-Sodium)

1/4 tsp Garlic Granules

1/4 tsp Paprika

1 Tbsp Fresh Cilantro (chopped)

Zest of 1/2 Lime

Juice of 1/4 Lime

1/4 C. Brown Rice and Quinoa (cooked)

Pinch of Pink Himalayan Salt + Ground Black Pepper (to taste)

- Dressing:

1 Tbsp Saucy Lips Jalapeño & Green Apple hot sauce

1 Tbsp Lime and Black Bean Hummus (or your preferred hummus)

1 Tbsp Extra Virgin Olive Oil

Directions:

  • Preheat oven to 425.
  • Place Tortilla on a plate and with a paper towel or culinary brush, coat both sides of the Tortilla in the Avocado Oil.
  • Line an oven safe (small) dish with the Tortilla, creating a bowl shape (you’ll probably have to fold the tortilla in areas to make it fit and to achieve a bowl shape) — Place a ball of aluminum foil inside the Tortilla to keep from collapsing.
  • Bake on a lower oven rack for ~15 mins.
  • Sauté Sweet Potato + Onion + Garlic Granules + Paprika for ~10 mins.
  • While that cooks, mix Lime Zest + Lime Juice + Cilantro + Rice/Quinoa.
  • Add Black Beans to the sautéing sweet potato and onion, continue to sauté ~3 - 5 mins.
  • Whisk Olive Oil + Hot Sauce + Hummus until well-combined.
  • Carefully remove tortilla bowl out of the oven-safe bowl, set on a plate.
  • Fill the tortilla bowl with the cilantro lime rice, then top with the sautéed veggies and drizzle on top with the dressing.
  • Enjoy!


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