Burrito Bowl Recipe

This is a good recipe to make for parties and serve buffet style. Everyone loves it!

Like most, when I first went whole food plant-based, I thought it would be hard, take a lot of time and be bland. How wrong was I.

Meals like this helped me go from a being obese and having a heart attack to reaching a healthy body weight.

BURRITO BOWL
(Serves 4)

• 4 cups mexican bean mix (recipe below)
• 2 cups cooked brown rice
• 8 cups mixed lettuce leaves
• 2 tomatoes, diced
• 2 cups cucumber, diced
• 4 serves guacamole (see below)
• 4 tbsp cashew sour cream (see below)
• 1 tsp sambal oelek chilli
• a few sprigs of fresh coriander leaves
• Arranged all ingredients a bowl.

MEXICAN BEANS

• ½ onion, finely diced
• 1 red capsicum, sliced
• 1 tbsp cumin powder
• 1 tbsp coriander powder
• 1 tomato, diced
• 1 x 420g tin cooked red kidney beans
• 1 x 420g tin cooked black beans
• 1 x 420g tin cooked pinto beans
• 1 tbsp vegan “beef” stock powder

Heat a frying pan. Add the onion and garlic, sauté. Add a little water to deglaze the pan. Add all other ingredients, mix well. Reduce the heat and mash with a potato masher or stick blender to thicken and resemble refried beans.

GUACAMOLE

• 2 ripe avocados
• ½ cup of chopped tomatoes
• 1 fresh jalapeno chillies, finely chopped
• 2 tbsp red onion, finely chopped
• 2 tbsp coriander leaves, chopped
• ½ tbsp lime juice
• salt to taste

Mash the avocado in a bowl. Add the all other ingredient and stir well.

CASHEW SOUR CREAM

• 2 cups raw cashews
• ½ cup lemon, juiced
• 1 tsp salt (or more to taste)
• 1 cup water

 Place all the ingredients in a high speed blender and puree until smooth.