Vegan Burrito Bowl

sweetpotatosoul.com

Brittany Bucey

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subheading: Taco Bowl (assembly measurements are per serving):

2 cups romaine chopped

2 tbsp lime vinaigrette recipe below

½ cup cooked brown rice

½ cup lentil walnut taco meat recipe below

½ cup corn & bean salad recipe below

¼ cup guacamole recipe below

handful of tortilla chips

fresh cilantro

subheading: Lime Vinaigrette:

2 tbsp fresh lime juice from about 1 lime

2 tbsp apple cider vinegar

1 tablespoon dijon mustard

2 teaspoons maple syrup or agave

½ teaspoon black pepper

½ teaspoon cumin powder or cumin seeds

⅓ cup extra virgin olive oil

subheading: Lentil Walnut Taco Meat:

2 tbsp extra virgin olive oil

4 cloves garlic minced

1 cup walnuts chopped finely

2 cups cooked black lentils or use green or french lentils. Don’t use red lentils

1 14- oz can diced tomatoes

½ to 1 chipotle pepper minced

2 tsp chipotle sauce from the can of chipotle peppers

1 tsp oregano

1 tsp cumin powder

1 tsp salt

subheading: Corn & Bean Salad:

1 can red kidney beans or black beans drained and rinsed

2 cups frozen or fresh corn thawed or grilled or quick sautéed if fresh

1 ripe tomato diced

¼ cup red onion diced (optional)

¼ cup fresh cilantro chopped

½ teaspoon salt + more to taste

juice of 1 lime

subheading: Perfect Guacamole:

2 ripe avocados cubed

¼ cup red onion diced

½ jalapeño pepper minced (seeded or unseeded)

½ cup cilantro chopped

juice of 2 limes

½ tsp sea salt

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