Burrito Bowl

By GuidingVegan

Ingredients

• For the rice:
• 2 tablespoons olive oil
• 1/2 yellow onion, minced
• 3 cloves garlic, minced
• 1 (15 oz) can chopped tomatoes w/green chiles
• 1/4 jalapeño, chopped
• 1 cup brown rice
• 1 1/2 cups vegetable broth
• 1/2 teaspoon cumin
• 1/4 teaspoon coriander
• 1/2 teaspoon oregano
• Salt and Black Pepper to taste
• For the Beans:
• 1 tablespoon olive oil
• 1/4 cup chopped yellow onion
• 1/4 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1 clove garlic, minced
• 1/4 cup vegetable broth
• 1 (15 oz) can black beans, drained and rinsed
• For the Chimichurri:
• 1 cup fresh parsley
• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 3 cloves garlic
• 1/2 cup cilantro
• 3/4 teaspoon ground red pepper (adjust to your spice preference)
• 1/2 teaspoon cumin
• Dash of salt
• To serve: guacamole, corn, tomatoes, red cabbage, etc.

Details

Servings 4
Preparation time 30mins
Cooking time 90mins
Adapted from dietitiandebbie.com

Preparation

Step 1

To cook the rice:
In a large, deep skillet, heat the olive oil and onions. Cook for about 5 minutes or until translucent. Stir in the minced garlic and cook another minute until fragrant.

Stir in the rice and cook until lightly browned, about 3 minutes.

Meanwhile, puree the canned tomatoes and jalapeño together until smooth in a blender or food processor.

Add the tomato puree, broth, and seasonings to the pan and stir. Bring to a simmer and cover. Cook until all the liquid is absorbed, ~15 minutes.

To make the Beans:

Heat the olive oil and onion up in a small saucepan. Cook about 5 minutes or until onion is translucent.

Add the garlic and cook another minute.

Stir in the seasonings, beans, and broth.

Simmer for ~7 minutes or until beans are heated and most of the broth has been absorbed.

For the Chimichurri:

Simply puree all the ingredients together in a food processor until smooth.

To Assemble:
Divide the rice, beans, chimichurri, and other vegetables evenly among four bowls.