Burrito Bowl

Burrito Bowl
  • Avocado
  • Black Beans
  • Brown Rice
  • Cabbage
  • Corn
  • Vegano Chipotle Mayo
  • Vegano Taco Meat
  • Vegano Pico De Gallo
  • Vegano Salsa Verde
30 mins
Contains Allergen:
  • Soy

Full of protein, fibre, and healthy fats, this burrito bowl is vibrant and topped with the most delicious Mexican sauces!

Step 1: Boil water

Fill a medium sized pot with 1 1/2 cups of water. Add a pinch of salt, cover pot and heat on high until water comes to a boil.

Step 2: Prep the rice

Wash the rice by rinsing it in a bowl and straining the water (repeat this a couple times). Once the pot is boiling, add rice, cover and reduce heat to a simmer, and cook for about 20 minutes or until done. Chef’s tip: If available, use a colander with small holes to rinse the rice.

Step 3: Prep the cabbage

Cut out the core of the cabbage by cutting a triangle shape out of the bottom. Take the remaining cabbage and cut crosswise in thin strips. Move cut cabbage to a mixing bowl. Add 1 tsp of salt, and 1 tsp of sugar and combine. Let sit for 20 minutes, then drain out any liquid and set aside.

Step 4: Prep the black beans and corn

Warm black beans and corn mixture in a medium saucepan over medium heat for about 5 minutes. Once rice is done, add black beans and corn to the rice pot and mix. Cover and set aside.

Step 5: Prep the Vegano Taco Meat

In the same saucepan, warm up Vegano Taco Meat over medium heat for about 5 minutes.

Step 6: Prep the avocado

Cut avocado in half and remove the pit. Scoop out each side and cut into slices. Set aside.

Step 7: Assemble your meal

To assemble, spoon out rice, beans and corn mixture into bowls. Add cabbage, then warm Vegano Taco Meat. Add desired amount of Vegano Pico de Gallo and Salsa Verde. Top with Vegano Chipotle Mayo and avocado slices.

Per Serving
Calories 420
Fat 20g
Carbohydrates 56g
Protein 11g

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