Vegetarian Burrito Bowl Food

VEGETARIAN BURRITO BOWLS

Steps:

• Arrange the rice, lettuce, corn, black beans, tomatoes, avocados, and onions in a large bowl. Toss if desired. Sprinkle with freshly squeezed lime juice, then drizzle with chipotle cream sauce or your favorite chipotle flavored salad dressing. Serve immediately. Store any meal prep or leftovers in the refrigerator for up to 3 days.

VEGETARIAN BURRITO BOWLS

Steps:

• Preheat oven to 400 degrees.
• Rinse the corn kernels and at them dry with a paper towel.
• Spread corn kernels on a baking sheet in a single layer, and sprinkle with salt and pepper, to taste.
• Roast for 17-20 minutes, until corn is beginning to get crispy.
• Heat 2 tbsp olive oil in a medium non-stick pot, over medium heat.
• Add onion and cook for 4-5 minutes, until softened.
• Add the rice, black beans, and vegetable broth. Stir.
• Add the cumin, chili powder, garlic, and a large pinch of salt. Stir to combine.
• Bring to a boil. Reduce heat and simmer for 15-17 minutes, until rice is tender.
• Add additional salt and black pepper, to taste.
• In a small bowl, combine the cherry tomatoes, lime zest, and cilantro.
• Squeeze in the juice of one lime. Add 1 tsp olive oil and salt and pepper, to taste.
• Stir to combine, and set aside.
• In a small bowl mix together the sour cream and juice from half a lime.
• Add salt and pepper, to taste.
• Divide the rice and beans mixture between two serving bowls.
• Add half of the roasted corn, fresh salsa, and avocado slices to each bowl.
• Sprinkle half of the Monterey-Jack Cheese over each bowl.
• Top each bowl with a dollop of the lime-sour cream, and hot sauce (if desired).

CHIPOTLE-INSPIRED VEGETARIAN BURRITO BOWL

Steps:

• Preheat the oven to broil.
• Place the onion wedges and poblano on a rimmed baking sheet and rub with 1 tablespoon of the olive oil. Broil, turning several times with tongs, until the poblano has collapsed in on itself and the vegetables are charred, 6 to 8 minutes. Remove from the oven. When the poblano is cool enough to handle, remove and discard the skin, stem and seeds.
• Transfer the poblano to a blender. Add the charred onion wedges, chipotle pepper and adobo sauce, garlic, soy sauce, tomato paste, chili powder, vinegar, cumin, 1/2 cup water, 3/4 teaspoon salt and a few grinds of pepper. Blend until smooth, then set the poblano mixture aside.
• Cut the tofu crosswise into 1/4-inch-thick planks, then press the pieces between a couple paper towels to remove as much moisture as possible. Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until well browned, about 5 minutes per side. Transfer to a plate to cool.
• Heat the remaining 1 tablespoon olive oil in the same skillet, then add the diced onions and cook, stirring occasionally, until tender, about 6 minutes. Using your hands, tear and crumble the tofu into very small pieces and add to the skillet. Cook, stirring to combine, until warmed through, about 2 minutes.
• Add the poblano mixture and 1/2 cup water to the skillet and cook until it's bubbling all over and the tofu has absorbed some of the sauce, about 5 minutes. Add 1 to 2 more tablespoons water if the mixture gets too dry (it should be saucy). Taste and add more salt and pepper, if needed.
• Serve over rice and beans and top with lettuce and pico de gallo.

BURRITO BOWL WITH CHIPOTLE BLACK BEANS

Steps:

• Cook the rice following pack instructions, then drain and return to the pan to keep warm. In a frying pan, heat the oil, add the garlic and fry for 2 mins or until golden. Add the beans, vinegar, honey and chipotle. Season and warm through for 2 mins.
• Boil the kale for 1 min, then drain, squeezing out any excess water. Divide the rice between big shallow bowls and top with the beans, kale, avocado, tomato and onion. Serve with hot sauce, coriander and lime wedges, if you like.

VEGGIE BURRITO BOWL RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• Turn a muffin tin upside down, and stuff tortilla shells into the spaces between the cups so that the tortillas form a bowl shape. Bake for 20-25 minutes until golden and crispy.
• Heat the olive oil in a large, nonstick skillet. Toss in the diced bell peppers, zucchini, salt, cayenne pepper, thyme, and garlic, and sauté until the vegetables have softened, about 8 minutes.
• Add in the cannellini beans and sauté just until the beans have fully warmed through, about 2 minutes.
• Divide the mixture evenly between 4-6 tortilla bowls. Top with guacamole and pico de gallo and serve.
• Enjoy!