Vegan Burrito Bowl with Mushroom Meat
A healthy and flavourful vegan burrito bowl with rice, beans and all the vegetables
Ingredients
Mushrooms
- 250 g Portobello mushrooms, sliced
- 1 small red onion, sliced
- 1 garlic clove, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tbsp tomato puree
- 1 tbsp tamari/soy sauce
- 1 tbsp nutritional yeast (optional)
- salt and pepper, olive oil to taste
Black beans and corn
- 1/2 can black beans, rinsed and drained
- 1/2 canned corn
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp olive oil
Bell peppers
- Roasted peppers
- 1 bell peppers
- 1 tsp smoked paprika
- 1 tsp olive oil
- 1 tsp oregano
- Salt and pepper to taste
Other
- 2 serving rice (I used brown rice)
- 1/2 avocado
- 2 medium chopped tomatoes
Instructions
- Cook rice according to package instructions.
- Slice red peppers, add to a baking tray with baking paper. Top with olive oil, salt and pepper, smoked paprika and oregano. Bake at 200C for 15 minutes, until soft. Alternatively, cook it on a pan.
- Sautéed onion and garlic in some olive oil and a splash of water, then add portobello mushrooms, cook until soft. Add soy sauce, tomato puree, nutritional yeast, paprika and cumin. Cook for a few more minutes
- To a small saucepan, add olive oil, black beans and corn and top with paprika, cumin. Mix to combine and cook for a few minutes until warm.
- Assemble everything in a bowl and add fresh tomatoes and avocado. Enjoy!
Nutrition
Calories: 466kcal
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