Vegan burrito bowl

Ingredients

Base:

• 1 cup cooked rice (white, brown, or cauliflower rice for a low-carb option)
• 1 cup cooked quinoa (optional, for added protein)

Toppings:

• 1 cup black beans or pinto beans (cooked or canned, drained and rinsed)
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 cup cherry tomatoes, halved
• 1 avocado, diced or mashed into guacamole
• 1 cup shredded lettuce or spinach
• 1 small red onion, diced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Spiced Veggies:

• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small zucchini, sliced (optional)
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1 tbsp olive oil or avocado oil
• Salt and pepper to taste

Dressing/Sauce:

• 1/4 cup vegan sour cream or plain coconut yogurt
• 1-2 tbsp salsa or hot sauce
• 1 tsp lime juice
• 1 tsp garlic powder
• 1/2 tsp smoked paprika (optional)

Instructions

1. Cook the Spiced Veggies
   • Heat oil in a skillet over medium heat.
   • Add the bell peppers, zucchini, chili powder, smoked paprika, cumin, salt, and pepper.
   • Sauté for 5-7 minutes until the veggies are tender and slightly charred.
2. Prepare the Dressing
   • In a small bowl, whisk together vegan sour cream (or yogurt), salsa, lime juice, garlic powder, and smoked paprika. Adjust seasoning to taste.
3. Assemble the Bowl
   • Start with a base of rice or quinoa in a large bowl.
   • Add black beans, corn, spiced veggies, tomatoes, avocado, and shredded lettuce.
   • Sprinkle red onion and cilantro on top.
4. Serve
   • Drizzle with the prepared dressing.
   • Add a squeeze of lime juice and serve with tortilla chips for extra crunch!

Customizations

• Protein Boost: Add crumbled tofu, tempeh, or vegan taco meat.
• Low-Carb Option: Replace rice with cauliflower rice or shredded lettuce.
• Extra Flavor: Include pickled jalapeños or a sprinkle of nutritional yeast.

Enjoy this vibrant, nutrient-packed burrito bowl! 🌱