Full of protein, fibre, and healthy fats, this burrito bowl is vibrant and topped with the most delicious Mexican sauces!
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.
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.
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.
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.
In the same saucepan, warm up Vegano Taco Meat over medium heat for about 5 minutes.
Cut avocado in half and remove the pit. Scoop out each side and cut into slices. Set aside.
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.