Grilled Vegan Burrito Bowl

Grilled  Vegan Burrito Bowl

This grilled veggie vegan burrito bowl recipe is packed with flavour and so much healthier than takeout. You will definitely be eating the rainbow when you get this bowl on the table and the mix of hearty rice and beans with fresh tomatoes, creamy avocado and grilled corn and peppers will fill you up for the rest of the day.

developing up in Canada I constantly associated corn with summer time and barbeques, however I think it makes experience that the season is later in Spain. I don’t recognise why I couldn’t find it inside the summer season, even though, and lamentably now it’s too cold and rainy for a barbeque.however that’s adequate, corn is just as sweet and summery tasting when grilled inside the kitchen on a grill pan if that’s the best alternative. I also threw some sliced crimson pepper on the grill pan and it became honestly scrumptious.

INGREDIENTS

For the cilantro-lime dressing

• ½ cup (75 grams) raw cashews, soaked in hot water for at least 15 minutes
• ½ cup water
• ¾ cup packed (about 45 grams) fresh cilantro
• The juice of 1 lime
• 1 teaspoon salt

For the burrito bowls

• 2 tablespoons olive oil, divided
• Half a medium onion, diced
• 2 cloves of garlic, minced
• 1 cup of rice* (I used white short grain)
• 1 ½ cups of vegetable stock or water
• ¾ cup crushed or pureed tomatoes (from a can)
• ½ teaspoon cumin
• ½ teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• Pepper, to taste
• 1 red pepper, sliced
• 1 cob of corn, husked (or a can of corn if cobs are out of season)
• 2 cups cooked beans of your choice (from a can or cooked from 200 grams/7 oz of dried beans)
• A couple handfuls of cherry tomatoes, halved or quartered
• An avocado, sliced
• Fresh cilantro and lime for garnish (optional)

INSTRUCTIONS

For the cilantro-lime dressing

1. Drain the cashews and integrate all the ingredients in a blender or food processor. Puree till creamy. transfer to the refrigerator to thicken.

For the burrito bowls

1. warmth a pot over medium-excessive warmth. upload 1 tablespoon of oil, onion and garlic and fry till smooth and obvious. upload the rice, vegetable inventory or water, tomato, cumin, chili powder, oregano, salt and pepper and produce to a boil. lessen warmness to a simmer and cook dinner until the rice is smooth and the liquid is absorbed. upload a piece more stock or water if the pot starts to look dry.
2. meanwhile, heat a grill pan (or regular pan if you’re the usage of canned corn) over medium excessive heat. Brush the corn and pepper strips with the last oil and sprinkle with a piece of salt. Grill (or sauté) till tender with high-quality grill marks. once cool sufficient to handle, dice the pepper and reduce the corn off the cob.
3. as soon as the rice is cooked, blend within the beans and bring together the bowls. start with the rice on the lowest and top with the grilled veggies, tomatoes and avocado. Garnish with a chunk of cilantro and sliced lime, if preferred, and serve with the cilantro-lime dressing.

Share this post