This black bean burrito bowl is packed with veggies and on the table in 30 minutes. It’s an easy plant-based lunch or dinner that’s high in protein and gluten-free! The cashew cream, guacamole and Pico de Gallo are a must for this recipe and bring in delicious flavors. Check out the Notes for a nut-free version of the cashew cream!
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4
Ingredients
- 3 cups cooked rice
- 1 tbsp olive oil for frying (see notes for oil-free)
- 1 onion
- 2 cloves of garlic
- 1 can black beans (540mL)
- 1 can corn (341mL)
- 1 tsp paprika
- 1 tbsp Italian spice blend
- 1/2 tsp cumin
- 1 1/2 tsp salt, divided
- 1 avocado
- 1 lime (about 2 tbsp lime juice)
- 1/2 tsp garlic powder
- 2 tomatoes
- Fresh cilantro
- 1 cup greens (lettuce, arugula, spinach, any greens you’d like!)
Cashew Cream
- 3/4 cup roasted unsalted cashews (see notes for nut-free)
- 1/2 cup hot water
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1 garlic clove
Equipment
- Blender
- Frying pan
Instructions
- Cook rice according to package directions to make 3 cups once cooked.
- Dice the onions, setting the red onion aside for the Pico de Gallo. Fry the other onion in a non-stick pan on medium heat with olive oil, stirring occasionally.
- Peel and mince the garlic and add to the pan.
- Drain and rinse the cans of black beans and corn.
- Add the black beans and corn to the pan with the onions and garlic. Next, add paprika, Italian spices, cumin and 1/2 tsp salt. Continue stirring.
- Prepare the Pico de Gallo. Dice the tomatoes, then add them to a bowl with the red onion, juice from 1/2 lime, 1/2 tsp salt and cilantro.
- Prepare the guacamole by mashing an avocado in a bowl and adding the juice from the other half of the lime, garlic powder and 1/2 tsp salt.
- Finally, prepare cashew cream by soaking the cashews in hot water for about 5 minutes. Then, add all the ingredients to a blender and blend until smooth.
- Once the rice is cooked and the beans are done frying, remove them from heat.
- Assemble your burrito bowls in shallow bowls by adding rice, black bean mix, Pico de Gallo, greens of choice, guacamole and cashew cream. Top with cilantro and enjoy!
Notes
*For an oil-free version, fry onions in a few tbsp of vegetable stock or water.
*For a nut-free version, substitute unsalted sunflower seeds for cashews.
*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!