Vegan Burrito Bowl

Ingredients

for the cilantro lime rice:

• 1 ½ cups white rice cooked

• 3 tbsp lime juice

• ¼ cup cilantro chopped

for the bowls:

• ½ cup corn

• ½ cup black beans rinsed

• 1 bell pepper sliced with seeds removed

• ½ cup red onion sliced

• ¼ teaspoon chipotle seasoning

• 1 avocado sliced

• 2 tablespoon cilantro chopped

• chipotle aioli for topping; see notes for other options

  Instructions

• Cook rice according to package instructions; Once cooked, fluff with a fork and add the lime juice and cilantro, along with a pinch of salt and pepper. Meanwhile, in a separate saucepan, cook the corn and then the beans.

• Heat 1 tablespoon oil in a large skillet, then add the bell pepper. Sprinkle with chipotle seasoning, then sauté for 2 minutes before adding in the onion and cooking for 2 more minutes until they're both soft.

• To assemble: divide the rice into 2 bowl, then top with peppers/onion mixture, corn and beans. Top the bowl with avocado, cilantro and your favorite salsa/dairy-free yogurt or sour cream or the chipotle aioli. Enjoy!

for the Chipotle Aioli dressing:

• ⅔ cup mayonnaise regular or vegan mayo

• 2 tablespoon milk any kind

• 1 chipotle pepper in adobo

• 1 garlic clove

• ½ teaspoon lemon juice

• ¼ teaspoon salt or more to taste

Instructions

• Add all ingredients to a small blender and blend until everything is combined. Add more salt to taste.

• If you don't own a small blender: whisk mayo, milk, lemon juice, and salt together in a bowl. Then, mince the garlic and chipotle pepper and add them to the bowl and stir everything together.

  ~ by the Almond Eater (almondeater.com)