No-fuss Burrito in a Bowl

Caroline Shannon-Karasik

cover of the KIWI Fall 2022 issue

Ingredients


Makes 4 servings

1 15-ounce can black beans, drained and rinsed

2 cups brown rice, cooked

1 cup vegan cheddar cheese, shredded

1 cup lettuce greens, shredded

1 avocado, sliced

1/2 cup vegan sour cream substitute

1 tablespoon dairy-free milk

1 teaspoon chili powder

1/4 teaspoon cumin

2 garlic cloves, minced

sea salt

1 lime

If you’re tired of sticking to the same old gluten-free standbys, you’re in luck: In her new book, The Gluten-Free Revolution, author Caroline Shannon-Karasik highlights 75 healthy and delicious recipes that your family will love—whether you need to eat gluten-free or not.

Directions

1. Open and rinse black beans and sweet corn in a colander. Set aside.

2. Place 1⁄2 cup warm brown rice in a bowl and top with 1⁄4 cup shredded cheese to allow it to melt.

3. Top with 1⁄2 cup black beans and corn mixture, then 1⁄4 cup shredded lettuce.

4. Slice 1⁄4 avocado and place on top.

5. Prepare dressing by whisking together vegan sour cream, dairy-free milk, chili powder, cumin, garlic, and sea salt to taste.

6. Drizzle 1⁄4 dressing mixture on top of burrito bowl.

7. Squeeze the juice of 1⁄4 fresh lime on top to finish preparation.

8. Repeat above steps three more times for a total of four servings.

Per Serving:


Calories: 531

Carbohydrates: 63 g

Fat: 24 g

Protein: 21 g

Fiber: 12 g

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