Welcome to an “Advocate From Your Plate” recommended Vegan recipe.
This burrito bowl is so fresh and tasty, and everybody loves it. Recipe courtesy of StraightUpFood.com/blog. Reposted with permission!
Chef Cathy says:
“This recipe is very open to interpretation, so have fun with it and make it with all the ingredients and amounts that sound best to you. If you are watching your calories, you may leave off the olives and avocado, since these are both high-fat plant foods.”
Recipes include the Burrito Bowl, Guacamole and Salsa. Muy Bueno!
Ingredients
1 cup dry brown rice (any variety)
2 cups water
6 Romaine lettuce leaves, thinly sliced
1 cup very thinly sliced cabbage
1 can black or pinto beans (or about 1-1/2 cups home-cooked beans)
1 cup chopped tomatoes
1/2 of a sweet yellow or red onion, chopped (or two scallions)
1/2 cup black olives, sliced in half (about 20 olives)
1/2 cup cilantro, parsley or basil leaves, chopped
1 cup corn kernels (or kernels from one cob), cooked or raw
1 avocado, diced
2-3 tablespoons fresh lime juice
Directions
1. In a pot, bring rice and water to a boil, reduce heat to simmer, cover and cook according to the type of rice you’re using. (Short grain brown cooks for 50 minutes, long grain for 45 minutes.)
2. Using two or more large soup or salad bowls, layer all of the ingredients equally into each bowl and squeeze lime juice over the top. Or in one large salad bowl, toss all ingredients together, including lime juice, then serve into your individual bowls. Top with salsa and/or quacamole. The cooked beans and rice may be used warm or cold.
Preparation: 15 minutes (to chop and assemble)
Cooking time: 50 minutes to cook rice
Makes: 2 large entree servings or 4 salad servings
Chef’s notes, recipes for guacamole and salsa and more >>
Vegan Recipes are part of Int’l Fund for Horses Advocate From Your Plate campaign.
Tuesday's Horse 