Burrito bowls are a super tasty affordable option for plant-based meals! Most of these ingredients are bulk or canned foods, meaning they are cheap but also shelf-stable! This means burrito bowls make a great last-minute meal when the fridge is totally empty!
Below is the recipe that I love to make but feel free to switch it up! Burrito bowls are highly customizable, so you can adjust to your liking!
1 cup uncooked white rice
1 can pinto beans
1 can corn
1 bell pepper, sliced
20 grape tomatoes, halved
1 avocado, diced
1 teaspoon avocado oil
1 teaspoon cumin
1 teaspoon chili powder
sea salt and black pepper to taste
salsa and cilantro (optional)
1) Boil 1 3/4 cups of water with 1 cup of white rice. Once boiling, cover with lid and lower heat to a simmer for 15 minutes. Turn off heat and allow to steam for 5 minutes with lid on.
2) Pour can of beans with liquid into a small sauce pan, add cumin, chili powder, salt and pepper. Bring to a boil. Lower heat to a simmer and allow to cook for 15 minutes.
3) Saute sliced bell peppers in avocado oil. Season with salt and pepper. Allow to char a bit.
4) Assemble burrito bowls with rice, seasoned beans, corn, tomatoes, avocado, sauteed bell peppers, and optional toppings! Enjoy!