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My Burrito Bowl (My Version of Chipotle’s)

Served in a bowl and made with a homemade, cilantro-lime rice, pinto and or black beans, sauteed onions and peppers, a spicy dressing, and guacamole, this dish is healthy and good.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main Dish
Cuisine: Vegan
Ingredients Method Notes

Ingredients
  

Cilantro-lime Rice
  • 4 cups extra long grain cooked brown rice
  • 1 whole juice from a small lime
  • 1/4 cup chopped cilantro
  • dash of sea salt
Beans
  • 2 15 oz can pinto beans
  • 2 tablespoons onion
  • 2 tablespoons garlic
  • 2 tablespoons oregano
  • 2 tablespoons chipotle-chili adobo
Fajita Veggies
  • 2 medium bell pepper
  • 1 medium red onion
  • 1 tablespoon garic
  • 1 tablespoon fresh oragano
Guacamole
  • 1 large avacado
  • 1/4 cup onion
  • 1/2 jalapeno jalapenos chills
  • 1 tablespoon cilantro
  • 1/2 small lime
Toppings
  • 1 heart romaine lettuce shredded
  • 1 large tomato chopped
  • 1 package roasted corn

Method
 

Rice
  1. Cook rice as normal with water, lime juice, cilantro and sea salt per directions
Beans
  1. Cook your beans to close-to-optimum softness, then add onions, garlic, oregano, and chipotle-chili adobo and simmer for an additional 20 - 30 minutes.
Fajita Veg Mix
  1. Slice up the bell peppers, red onion, and fresh oregano, then stir fry in light oil or water until soft.
Guacamole
  1. Mash the avocado with red onion, jalapeño, cilantro, and juice from lime
Bowl Assembly
  1. Start with a cup of rice base at the bottom of your bowl Top with a half to whole cup of beans on one side and 1/2 cup of fajita mix on other Add tomato, corn, and or lettuce Slap on a healthy topping of guacamole
  2. Drizzle with the Wholly Moly Chipotle Dressing (link in notes)

Notes

You can go free stye with the toppings, please don't let me limit you here.   Wholly Moly Chipotle Dressing