"Tonight, we burrito bowl Sometimes, you just feel like a burrito but you CBF wrapping it - so, deconstructed burritos it is
Mexican Spicy Tomato rice, black beans, tomato & corn salsa, green onion, micro-greens, red pepper, avo smash, crushed corn chips, lime & my cheesy nacho sauce drizzled on top. 70% of this meal is actually just leftovers lying in my kitchen that I jazzed up a bit because I'm on that empty cupboard buzz until it's grocery day! Sustainable, delicious, plant based eats ? #Mexican #nachos (ps @shaktifresh this ones 4 u)"
Deconstructed Burrito Bowl
3
- ★★
- ★★
- ★★
- ★★
- ★★
INGREDIENTS
Rice:
3 cups white rice, cooked
1 can of canned tomatoes
2 Tbsp tomato paste
1 Tbsp sweet chilli sauce
1 Tbsp onion powder
1 1/2 tsp cumin
1/2 tsp coriander
1 tsp paprika
1 Tbsp coconut sugar
2 tsp vegetable stock powder
1/4 tsp chilli powder
Cheese Sauce:
1 medium potato, boiled
1 carrot, boiled
1/2 cup cashews, soaked
1 cup soy milk
1 cup nutritional yeast
1 tsp Dijon mustard
1 tsp tomato paste
2 tsp onion powder
1 tsp garlic powder
Salt and pepper, to taste
1/2 tsp arrowroot
Assembly:
Rice
Black Beans
Salsa
Avocado, smashed
Lime juice
Greens of choice
Red pepper
Corn
Yellow and blue corn chips, crushed
Cheese sauce, for drizzling
DIRECTIONS
To make the rice, combine ingredients and stir until thick. The mixture sticks together well.
For the cheese sauce, combine add ingredients to a food processor or blender and mix, on high, for 90 seconds. Pour into a sauce pan and heat until hot.
To assemble, in a large bowl arrange rice, black beans, salsa, avocado, lime juice, greens, red pepper, corn and corn chips. Drizzle with cheese sauce.