Cheesy Vegan Burrito Bowl with Spanish Rice, Beans & Pico de Gallo
- Time
- 35 min
- Serves
- 4
- Style
- Vegan
Ingredients
- 4 fl ozalmond milk, unsweetened
- 1avocado
- 1 ⅓ cupsbasmati rice
- 2 (15 oz) cansblack beans
- 1 small bunchcilantro
- 1 cupfrozen corn
- 2 clovesgarlic
- 1jalapeño pepper
- 1lime
- ¼ cupnutritional yeast flakes
- 2tomatoes
- 1 (8 oz) cantomato sauce
- 1 mediumyellow onion
- arrowroot starch/powder
- chili powder
- cumin, ground
- Dijon mustard
- extra virgin olive oil
- garlic powder
- onion powder
- salt
Cookware
- can opener
- chef's knife
- citrus juicer (optional)
- colander
- cutting board
- garlic press (optional)
- large pot
- measuring cups
- measuring spoons
- mixing bowls
- small saucepan
- stirring spoon
- whisk or fork
Per serving
- Calories
- 686
- Protein
- 23g
- Carbs
- 110g
- Fat
- 19g
- Fiber
- 24g
- Sodium
- 552mg
Method
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