Black Bean Burrito Bowl Jars

These black bean burrito bowl jars are packed with veggies and the jars can be prepped ahead of time for quick weekday meals! They’re an easy plant-based lunch or dinner and are high in protein and gluten-free. The cashew cream is a must for this recipe and brings in delicious flavours.

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 3

Ingredients

• 3 cups cooked rice
• 1 onion
• 1 tbsp olive oil for frying (see notes for oil-free)
• 1 can black beans
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/3 cup salsa
• 1 avocado
• 1/2 lemon (about 1 1/2 tbsp lime juice)
• 1 cucumber
• 2 tomatoes
• 2 cups greens (lettuce, arugula, spinach, any greens you’d like!)

Cashew Cream

• 1 cup roasted unsalted cashews
• 3/4 cup hot water
• 1/2 lemon (about 1 1/2 tbsp lemon juice)
• 1/2 tsp salt
• 1 garlic cloves

Equipment

• Small pot
• Frying pan
• Jars or containers
• Blender

Instructions

1. Cook rice according to package directions to make 3 cups once cooked.
2. Chop an onion then fry with olive oil in a pan on medium heat. Stir occasionally until translucent, about 6-8 minutes.
3. Rinse the black beans then add them to the frying pan with the onion and mix in cumin, chili powder, garlic powder, salt, and salsa. Fry for another few minutes then remove from heat.
4. Dice the cucumber and tomatoes and cut the avocado into chunks.
5. Start assembling your jars or containers. Each ingredient will need to be split equally in three for each jar. Start by adding rice, then the onion and black bean mix, cucumber, tomatoes and avocado.
6. Squeeze 1/2 lemon and add lemon juice to each jar, on top of the avocado.
7. Finally, add in greens of your choice (I used spinach, but anything works!)
8. Prepare cashew cream by soaking the cashews in hot water for a few minutes. Then, add all the ingredients to a blender and blend until smooth. Add to a separate small jar.
9. Enjoy the burrito bowl jars with cashew cream and a little extra salsa!

Notes

*This black bean burrito bowl can also be enjoyed immediately instead of stored in jars.

*Depending on the strength of your blender, you may need to soak cashews in boiling water for longer. I find the best blender for cashews is a bullet blender!

*For an oil-free version, fry onions in water or vegetable stock.

*For a nut-free version, substitute roasted unsalted sunflower seeds for cashews.