How To Make The Best Vegan Burrito Bowl
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Cook vegan food on a tight budget with help from recipe developer Katie Koteen and Kate Kasbee of Well Vegan. While certain vegan ingredients like nut milks and soy-based proteins may fall on the more expensive side, there are plenty of things you can do to enjoy an entirely plant-based diet for less. This vegan burrito bowl will be an instant hit.
Is there anything more beautiful than a burrito bowl? You get to enjoy all of the stuff that makes a burrito delicious — rice, veggies, beans, avocado and salsa — without making a complete mess as you eat it. We boosted the healthy factor of this Mexican-inspired meal by adding kale and carrots, followed by a drizzle of zesty cilantro tahini — a terrific source of B vitamins. And, if you feel like splurging, hemp seeds will provide you with your daily dose of omega-3 fatty acids.
Splurge: Serve with fresh salsa, hemp seeds
- 1 cup short-grain brown rice
- 2 medium carrots
- 1 bunch kale
- 1 15-ounce can black beans
- 1/2 cup frozen corn
- 1 avocado
- 1/4 cup Cilantro Tahini
- 1/3 cup tahini
- 1/4 cup and 1 tablespoon water
- 1 cup fresh cilantro leaves
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- :::tahini:::
- Combine the tahini, water, cilantro, lime juice and salt in a blender or food processor. Blend until smooth.
- :::burrito bowl:::
- Cook the rice according to package directions. Once the water has been completely absorbed, remove the rice from heat and fluff with a fork. Meanwhile, fill another pot with a couple of inches of water and bring to a boil.
- Put the carrots in a steamer basket and place it over the boiling water. Cover the pot and cook the carrots for 3 to 5 minutes.
- Then, add the kale to the steamer basket and cook until barely soft and bright green, another 4 to 5 minutes. Remove the carrots and kale from heat and set aside.
- Warm the black beans in a small saucepan on the stove or in the microwave. Defrost the corn in the microwave and dice your avocado. Add a scoop of brown rice to each bowl, followed by the black beans, carrots, corn, kale, avocado and a drizzle of cilantro tahini. Serve immediately.