Chipotle-Inspired Veggie Burrito Bowls
These Chipotle-inspired veggie burrito bowls are packed with bright, fresh flavors and hearty ingredients for a dinner that's both comforting and nourishing.
Servings: 3 bowls
Equipment
- strainer
- 1.5 quart pot
- measuring cups and spoons
- cutting board and sharp knife
Ingredients
Brown rice
- 1 cup uncooked short-grain brown rice, rinsed and drained
- 2 cups vegetable broth
- 1 teaspoon avocado oil
Toppings
Simple guacamole
- black beans or pinto beans
- chopped romaine lettuce or greens of choice
Fajita veggies
- 1 heaping tablespoon avocado oil
- 1 cup red onion, thinly sliced (½ of a large red onion)
- 1 large green pepper, thinly sliced 1 heaping cup
- ½ teaspoon dried oregano
- ¼ teaspoon salt
Instructions
- Cook the rice: Cook the brown rice according to the package instructions, using vegetable broth instead of water and a splash of oil. Once the broth is absorbed, fluff and remove from heat. Let the rice rest, covered, while you sauté the vegetables.
- Prepare the toppings: While the rice cooks, make the guacamole and fresh salsa, prep/warm the beans, and chop the lettuce.
- Grill the vegetables: Sauté the peppers and onions with salt and dried oregano until tender and lightly charred, about 6-8 minutes.
- Assemble the bowls: Divide the rice between bowls, then top with the grilled vegetables, beans, romaine, salsa, and guacamole.
- Customize and serve: Finish with hot sauce, fresh cilantro, a squeeze of lime, vegan cheese, or your favorite toppings. Enjoy!