Healthy Vegan Burrito Bowl
A colorful and nutritious burrito bowl combining sautéed mushrooms, grains, and fresh vegetables for a satisfying and quick meal.
Ingredients
Base Ingredients
- 1 cup cooked brown rice or quinoa Cook according to package instructions.
- 1 cup sautéed mushrooms Button or portobello varieties work well.
Veggies and Toppings
- 1 cup black beans Drained and rinsed.
- 1 cup corn Can be fresh, frozen, or canned.
- 1 medium red bell pepper Diced.
- 1 medium avocado Sliced.
- 1 cup cherry tomatoes Halved.
- 1 medium lime Juiced.
- to taste Fresh cilantro Chopped, for garnish.
Cooking Essentials
- 1 tablespoon olive oil For sautéing.
- to taste Salt and pepper
Instructions
Preparation
- Start by preparing the brown rice or quinoa according to package instructions. Set aside.
- Heat a tablespoon of olive oil in a skillet over medium heat. Add the sliced mushrooms and season with salt and pepper. Sauté for about 5-7 minutes until they are tender and golden brown.
- Toss in the diced red bell pepper and corn to the skillet, continuing to cook for an additional 3-4 minutes until the peppers are slightly softened.
Assembly
- In a large bowl, layer the cooked rice or quinoa, followed by the sautéed mushroom and veggie mixture.
- Top with black beans, cherry tomatoes, and avocado slices.
- Squeeze fresh lime juice over the top and sprinkle with chopped cilantro for that extra burst of flavor.
- Mix it all together if you like or keep the layers separate for a lovely visual presentation.
Notes
Leftovers can be stored separately in airtight containers. The rice or quinoa can last in the fridge for 4-5 days, while the sautéed mushrooms and vegetables can be enjoyed for 2-3 days. Reheat in 30-second intervals in a microwave. For freezing, leave out the avocado until ready to eat.