Gear up for Cinco de Mayo with these vegan and gluten free Homemade Burrito Bowls! They’re completely customizable for a perfect DIY bowl!
Author:Alexa [fooduzzi.com]
Prep Time:5 minutes
Cook Time:45 minutes
Total Time:50 minutes
Yield:2 servings
Category:Dinner
Diet:Vegan
Ingredients
1/2 cup brown rice
1 lime
2-3 Tbsp. minced cilantro
1 can black beans, drained and rinsed
1/4 tsp. dried oregano
1 garlic clove, minced or grated
a couple dashes hot sauce (I used Choloua, my all-time fav)
salsa (I used TJ’s Organic Tomatillo & Roasted Yellow Chili Salsa, and it’s bangin’)
avocado/guacamole
salt + pepper
Optional: cilantro, sour cream (vegan, if needed), cheese (vegan, if needed), corn for topping
Instructions
Make the Cilantro Lime Brown Rice: Cook brown rice in water according to package instructions. When all of the water is absorbed and the rice is tender, add the juice of half the lime and the 2-3 Tbsp. minced cilantro. Mix to combine, and add salt to taste. Set aside.
Make the Black Beans: When the rice has about 10 minutes left, add drained and rinsed black beans to a small pot. Add 1/4 cup water and garlic and cook over medium-high heat until most of the liquid has been absorbed and the beans are nice and creamy. Add oregano and hot sauce. Mix to combine, and add salt to taste. Set aside.
Assemble your Homemade Burrito Bowl: Divide rice between two bowls. Add black beans on top. Top with salsa, avocado/guacamole, and any other optional ingredients your heart desires.