Chorizo Vegan Burrito Bowl
This Chorizo Vegan Burrito Bowl is bound to be your next favorite meal to make. It's super versatile and can be made numerous ways, including how to be Top 8 Allergy Friendly! Really easy to make and comes together in under 30 minutes.
Servings 6 servings
Ingredients
- 2 cups dairy free garlic butter rice with kale
- 1/2 red onion, chopped fine
- 1 whole green pepper, diced
- 4 cloves garlic, minced
- 2 tbsp avocado oil, or other cooking oil
- 1 can black beans, drained
- 1 can whole kernel corn, drained
- 1 can fire roasted tomatoes, left in juice
- 2 tbsp taco seasoning
- 1 tsp garlic powder
- 1 Juice from 1 Lime
- 8 oz vegan chorizo
Optional Toppings
- jalapenos, hatch chili salsa or another salsa, avocados, cilantro, and more
Instructions
- Prep the garlic butter rice with kale recipe. (*You can prep this part up to 4 days in advance)
- Cut up vegetables as directed in ingredient list.
- Add avocado oil to the pan and heat of medium.
- Once hot, add in the onions and green peppers. Saute for 3-4 minutes or until onions start to become translucent.
- Add in the garlic and stir together for 1 more minute.
- Add in the drained corn and black beans, as well as the fire roasted tomatoes still in their juice. Stir together.
- Let simmer together for 3 minutes.
- Pour in taco seasoning, garlic powder, and lime juice. Stir.
- Let cook for 5 minutes, stirring frequently so mixture doesn't burn.
- Add in garlic butter rice with chorizo. Stir together.
- Let cook until heated through.
- Add on any additional toppings.
- Serve immediately or let cool and place into an old container.
Notes
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.