VEGAN MEXICAN BURRITO BOWL

21.05.2020

 

I love a good burrito, but there is no denying that they can sometimes be a bit heavy. Even the best burritos can leave me feeling sleepy, slow and overfull. What's great about a burrito bowl is that you can have all those delicious fillings, but they're much lighter and fresher without the wrap. It takes all the delicious elements of a convenient street food burrito and makes it into more of an enjoyable sit-down meal.

 

This bowl is a delicious mix of textures and flavours. Soft and crunchy, sweet, smokey and tangy. A good example of this is the soft, spicy and nutty brown rice, which is a great companion to the fresh, crunchy little gem lettuce. I'm a big fan of the quick pickled red cabbage. Much like the salsa and fresh lime, it adds a tangy freshness to the dish. It also adds a really lovely crunchy texture.

 

Another one of my favourite things in this recipe is the frijoles inspired black beans with red pepper. Frijoles is a delicious Mexican black bean dip that we love having with tortillas chips. We wanted to keep the black beans whole in this salad, so we took some of the elements from the frijoles, like the sundried tomatoes, garlic and smokes paprika. We added in some delicious sweet red peppers too, which really compliment the smokey frijoles inspired beans.

 

It may seem that there's a lot of components to this dish, but each one is actually very simple to make. Many of them can even be made beforehand to make it easier. You could make up the salsa, guac, pickled red cabbage and cashew cream the day before and keep them sealed in the fridge. That would mean you only need to make the spicy rice and black beans on the day.

 

This burrito bowl makes the perfect summer dish! We made ours up in containers and took it out with us on a walk. It made for a great simple picnic, but would also be delicious for dinner.

 

 

 

 

VEGAN MEXICAN BURRITO BOWL

author: lovely jubley

 

 

             COOKING TIME:  45 minutes  /  SERVING SIZE: 4 

 

INGREDIENTS

 

Pickled Red Cabbage:

  • 1 + 1/2 cup of shredded red cabbage

  • 4 tbsp white wine vinegar

  • 1 cup of water

  • 2 tsp of sugar

  • 2 tsp of salt

Spicy Rice:

  • 1 + 1/2 cups of rice

  • 3 cups of cold water

  • 1 tsp smoked paprika

  • 1 tsp cumin

  • 1/2 tsp cayenne pepper

  • 1/2 tsp garlic powder

  • 1/2 tsp salt

Black Beans & Red Pepper:

  • 1 tbsp of rice bran oil

  • 1/2 a white onion, diced

  • 1 big clove of garlic, finely chopped

  • 1/2 cup of sun-dried tomatoes, roughly chopped

  • 1 red pepper, cut into chunks

  • 1 400g can of black beans, drained & rinsed

  • 1/2 cup of coriander with stalks, finely chopped

  • 1 tsp smoked paprika

  • 1 tsp cumin

  • 1/2 tsp chilli powder

  • juice of 1/2 a lime

  • big pinch of salt & pepper

Guacamole:

  • 2 avocados

  • juice of 1/2 a lime

  • big pinch of salt & pepper

Salsa:

  • 4 tomatoes, diced

  • 1/2 a red onion, diced

  • 1/3 cup of coriander leaves, roughly chopped

  • juice of 1/2 lime

  • big pinch of salt & pepper

Smokey Cashew Cream:

  • 1/2 cup of cashews

  • 1/3 cup of water

  • 1/4 cup of Nutritional Yeast

  • 1 tsp of apple cider vinegar

  • 2 tsp of smoked paprika

  • 2 pinches of salt

  • 1 pinch of pepper

Extras:

  • 2 little gem lettuces, shredded

  • coriander leaves for garnish

  • lime wedges

  • radish, sliced for garnish

 

METHOD

  1. Place the cashews in a bowl and cover with boiling water. Leave to one side to soak and soften. Whilst they're soaking make the quick pickled red cabbage. Put the red cabbage in a container then cover with the white wine vinegar, water, sugar & salt, and stir together. Then leave to one side to pickle.

  2. Now cook your rice. Place the rice into a saucepan and cover with the water. Add in the smoked paprika, cumin, cayenne pepper, garlic powder and salt, and stir together. Place on the hop and turn the heat to medium. Cook for 25 minutes.

  3. Whilst the rice is cooking make the black beans & red pepper mix. Heat the oil in a pan, then add in the onion and cook for a few minutes. Now add in the garlic, sundried tomatoes and red pepper and cook for a few more minutes. Next add the black beans, coriander, smoked paprika, cumin, chilli powder, salt, pepper and lime juice. Cook for about 10/15 minutes, stirring regularly.

  4. Whilst the black beans & red peppers are cooing, make the guacamole. Mash the avocado in a bowl with the lime juice, salt & pepper, then leave to one side. Make your salsa by adding the chopped tomatoes, red onion, lime juice, salt and pepper to a bowl, stir and set to one side.

  5. Your cashews should now be ready. Drain the water away and add them to a blender with the nutritional yeast, water, apple cider vinegar, smoked paprika, salt and pepper, then blend for a good few minutes until a smooth cream has formed.

  6. All the components of the burrito bowl should now be ready. Lay the shredded lettuce into a bowl, then top with the rice, black bean & red pepper mix, guacamole, salsa, pickled red cabbage, smokey cashew cream, radish, fresh coriander and a wedge of lime.

If you gave this a go, we'd love to know how you got on! Write a comment, like, or share this recipe with your friends.

 

 

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Photograph of Freya and Charlie, the blog authors.

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