Spicy Vegan Burrito Bowls by wellandfull | Quick & Easy Recipe | The Feedfeed
Spicy Vegan Burrito Bowls
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A Note from Feedfeed

Sarah of WellAndFull created this Spicy Vegan Burrito Bowl to satisfy your cravings. She used US Grown Brown Rice for the fluffy base that every burrito bowl needs!

Want some more rice-forward dishes? Check out all of the recipes from the USA Rice campaign here.

Details

Prep time 15mins
Cook time 40mins
Serves or Makes: 4

Recipe

Chipotle Cauliflower

  • 1 medium head cauliflower, cut into ½-inch florets
  • 2 tablespoons avocado oil
  • 1/ 2 teaspoon salt
  • 1 teaspoon chipotle chili powder
  • 1/ 4 teaspoon cumin
  • 1/ 4 teaspoon onion powder
  • Black pepper to taste
  • Pinch of cayenne (optional)

Lime Rice

  • 1 cup Long-Grain U.S.-grown Brown Rice
  • Juice and zest from 1 lime
  • 1/ 2 teaspoon salt

Cumin Black Beans

  • 2 (15-oz.) cans black beans, drained and rinsed
  • 1/ 2 teaspoon salt
  • 1/ 2 teaspoon chili powder
  • 1/ 2 teaspoon cumin
  • 1/ 2 teaspoon garlic powder

Avocado Sauce

  • 1 avocado
  • 2 cloves of garlic
  • 1/ 2 jalapeño
  • 1/ 4 cup water
  • Juice from 1 lime
  • 1/ 2 teaspoon salt
  • Black pepper to taste

To Assemble

  • Baby kale or spinach
  • Chopped green onions
  • Hot sauce

Method

  • Step 1

    For the Chipotle Cauliflower: Preheat your oven to 425°F. Toss cauliflower with oil and spices until evenly coated. On a parchment paper-lined baking sheet, bake cauliflower at 425°F in the oven for 25-30 minutes, stirring halfway.

  • Step 2

    For the Lime Rice: Prepare US Grown long-grain brown rice according to package directions. When rice is done cooking, stir in the lime juice, lime zest, and salt.

  • Step 3

    For the Cumin Black Beans: Add beans, salt, and spices to a small sauce pot. Cook over medium-low heat for about 10 minutes, stirring, until hot and softened.

  • Step 4

    For the Avocado Sauce: Add all avocado sauce ingredients to a blender, and blend on high until smooth and creamy.

  • Step 5

    To Assemble: In four bowls, divide baby kale or spinach. Layer on the black beans and rice, then add on cauliflower. Drizzle each bowl with the avocado sauce, and top with chopped green onions. Add on some hot sauce or extra black pepper, if you'd like.