This vegan burrito bowl is proof that healthy eating never has to be boring. Layers of fluffy rice, hearty beans, crisp vegetables, creamy avocado and vibrant toppings come together in one satisfying bowl that’s bursting with bold Mexican-inspired flavours. It’s perfect for easy weeknight dinners, meal prep lunches or whenever you’re craving a wholesome meal that comes together with minimal fuss.
Vegan Burrito Bowl Recipe
Ingredients
- 15 ml avocado oil
- 250 g white button mushrooms, thickly sliced
- 45 ml hoisin sauce
- 400 g cooked brown rice
- 2 baby cos lettuces, leaves separated
- 2 fresh corns, cooked and grilled
- 1 red pepper, roasted and sliced
- 1 avocado, sliced
- 1 can black beans, drained
- 45 ml olive oil
- 15 ml rice wine vinegar
- Salt and milled black pepper
- To Serve:
- Fresh coriander leaves
- Lime wedges
- Gluten free chips or nachos
Instructions
Heat the oil in a pan and fry the mushrooms for 3 minutes. Add the hoisin sauce and cook for 2 minutes.
Arrange the cooked brown rice in serving bowls and arrange the lettuce leaves on top, followed by the grilled mushrooms, corn, peppers, avocado and black beans.
Whisk the olive oil, vinegar, salt and milled black pepper together and drizzle over the salad.
