Plant-Based Burrito Bowl Recipe
I used to love a good burrito bowl from Chipotle. However, since changing to healthier foods and recipes, and cooking from scratch at home, I have been loving to experiment in the kitchen and learning different ways of making my own burrito bowls and recipes for my family. I love the fact that I can add the ingredients freshly made which adds to the nutrition of this recipe. This bean dish is bursting with flavor, especially when topped with homemade pico de gallo. You can also wrap this with brown rice in a whole wheat tortilla or make tacos with some tortillas or choice of anything you prefer with this. Or go crazy and make enchiladas out of it, pouring enchilada sauce over the top and baking makes for a delish meal! Here you can follow the recipe and add any other ingredients you like.
Plant-Based Burrito Bowl
1 medium red onion, chopped
3 cloves garlic
1 cup, packed and chopped kale
1 cup carrots, coarsely chopped
2 cans low sodium black beans, drained and rinsed
1 can low sodium diced tomatoes
1 cup salsa
3 tsp chile powder
1 tsp cumin
Combine onion, garlic, kale and carrots in a food processor and pulse until everything is chopped pretty small. In a large saute pan, cook the veggies in a few tablespoons of water until very tender, about 10 minutes.
Add the beans, tomatoes, salsa and spices and stir well to combine. Simmer for 15-20 minutes, giving it a stir every few minutes.
To assemble a Burrito Bowl:
Put some cooked brown rice in a bowl. Next, add the bean mixture. Top with fresh pico de gallo, tofu sour cream, and/or guacamole if desired.
I hope you enjoy! & Feel free to let me know how you like this recipe.