Vegan Burrito Bowl

Vegan Burrito Bowl

Considering one of the most popular recipes from my latest book, ‘Life’s too Short for Diets’ is my Mixed Rice Burrito Bowl (starring chicken), I thought it was high time to veggify that. Enter the Vegan Burrito Bowl.

Vegan Burrito Bowl

A thick and hearty tomato-bean-onion provides the protein pack for the dish and when served with brown rice, lime guac and too-good-for-words Creamy Vegan Chipotle Dressing, I’m pretty sure this beats the original!

Bean Mix
  • a little olive oil or coconut oil, to sauté onion
  • 3/4 red onion, diced (leave the rest for the guacamole, below)
  • 400g tin (1 1/4 cups) black beans, rinsed and drained
  • 400g tin (1 1/4 cups) red kidney beans, rinsed and drained
  • 400g tin chopped tomatoes
  • 2 garlic cloves, finely chopped
  • 1/2 tsp fine sea salt
  • 1/2 tsp smoked paprika powder
  • 1/2 – 1 cup water, as needed
  • 1-2 drops doTERRA Black Pepper essential oil

Heat oil over a medium-high heat in large non-stick pan. Sauté onion until soft and translucent, about 5 minutes. If onion is sticking too much, add water, 1 Tbsp at a time to help de-glaze.

Add beans, tomatoes, garlic, salt, spices and water. Stir well and turn down to low and simmer, covered for 20 minutes. Keep checking to see if the mixture is not too dry – add a little water if needed. Add the black pepper essential oil to a teaspoon of extra-virgin olive oil and stir in when there is a few minutes left of cooking time.

Lime Guacamole
  • 2 ripe avocados
  • 1/4 cup chopped cherry tomatoes
  • 1/4 red onion, diced
  • juice of 1/2 lime
  • 4 drops doTERRA lime essential oil
  • 1/2 tsp fine sea salt

Mash all ingredients until well combined. Set aside.

Serve bean mix with brown rice, shredded lettuce, diced capsicum, corn chips, guac, this chipotle dressing, fresh lime juice and fresh coriander.

Leave a Reply

Your email address will not be published. Required fields are marked *