Vegan Burrito Bowls with Avocado Rice
The real star of this recipe is the green avocado rice. If you’ve never tried “green rice”, let me be the first to introduce you to this creamy, flavorful rice that elevates the flavor and texture of any dish. Green rice is simply any cooked rice mixed together with a creamy green sauce, made from avocado. In this sauce, we’re using cilantro, lime, jalapeno, and avocado for the perfect zesty and spicy kick these burrito bowls need.
With the help of your Inspiralizer, prep is easy on the bell peppers! With simple pantry basics like corn and beans, these burrito bowls come together quickly. The corn is briefly cooked in the bell pepper juices for extra flavor in every bite.
I love changing up the tomatoes in a pico de gallo by using cherry tomatoes, especially if you’re a tomato lover – you get more tomato flavor, with that same zesty pico de gallo.
I can’t get enough of meals like these – I have them weekly, especially on the nights when I don’t feel like “cooking,” but want to get something healthy on the table.
For other Mexican inspired bowl inspiration, check out these recipes:
- Vegan Burrito Bowls with Pico de Gallo
- Slow Cooker Chicken Burrito Bowls with Sweet Potato Rice
- Cheesy Taco Beef Bowl
- Blackened Salmon Taco Bowl
Watch our video of this recipe using the Inspiralizer and subscribe to our YouTube channel to watch more videos:
Nutritional Information & Recipe
Vegan Burrito Bowls with Avocado Rice
Ingredients
- 1 tablespoon extra virgin olive oil
- 3 large red bell pepper Blade A, noodles trimmed
- 3 large green bell pepper Blade A, noodles trimmed
- 1/2 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- salt and pepper
- 1 cup corn
- 1/4 cup chopped cilantro
- 1/2 cup diced white onion
- 2/3 cup cherry tomatoes halved
- 1 tablespoon minced jalapeno or more if you like spice
- 3 limes juiced
- 2 cups canned black beans drained, rinsed
- 3 cups cooked brown rice
- For the green sauce:
- 1 small avocado
- 1 large jalapeno seeded and chopped
- 1 lightly packed cup cilantro
- 2 limes juiced
- 2 garlic cloves minced
- salt and pepper
- water to thin
Instructions
- Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the peppers. Season with oregano, chili powder, garlic powder, salt and pepper. Toss well and cook until wilted, about 10 minutes.
- Once the peppers are done, add the corn and cook for 3-5 minutes or until slightly charred and warmed through. Set the pepper and corn mixture aside.
- Meanwhile, prepare the tomato mixture - place the cilantro, white onion, tomatoes, jalapeno and lime juice in a small mixing bowl and season with salt and pepper. Stir well to combine and set aside.
- Also, prepare the green sauce. Place all of the ingredients into a food processor, season with salt and pepper. and pulse until creamy and thick. Add a tablespoon of water at a time until it thins out to be easily combined with the rice, about 3 tablespoons. Add the sauce to the bottom of a medium mixing bowl and add the rice. Stir well to combine.
- Once everything is prepared and done cooking, divide them onto plates and add the tomato mixture, black beans, and green rice. Serve.
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