Black bean burrito bowl
Filling & flavourful
A delicious combination of beans, rice, plantain, avocado, and fresh pico de gallo. All of your favourite flavours of a burrito – just in a bowl, making it an easy gluten-free recipe. Topped with a creamy, tofu-based chipotle sauce provides a good amount of protein and a delicious smoky and spicy flavour.
This bowl is:
- Full of flavour
- Gluten-free
- Filling and satiating
- High in protein
- High in fibre
If you love this burrito bowl, try our Pulled BBQ Jackfruit Burrito next. You can also subscribe to PlantUniversity to receive a plant-based recipe in your inbox each week. Adding more plant-based foods into your routine helps animals, your health, and the planet!
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You can also subscribe to PlantUniversity to receive a plant-based recipe in your inbox each week. Adding more plant-based foods into your routine helps animals, your health, and the planet!
Black Bean Burrito Bowl
Ingredients
- 1 1/4 cups dry black beans (or use 3 cups of canned beans, rinsed)
- 1/2 tsp each of garlic powder and sea salt (or to taste, for seasoning beans)
- 2 cups brown rice (rinsed)
- 1/4 tsp sea salt (for seasoning rice)
- 1/4 tsp black pepper (for seasoning rice)
- 1 1/2 avocado
- 2 plantain (sliced)
- 3 cups romaine lettuce (diced, packed)
- 2 tbsps extra virgin olive oil (1 tbsp for frying plantain, 1 tbsp for seasoning rice)
Pico de gallo
- 1 1/2 tsps lime juice
- 1 1/4 cups tomato (diced)
- 1/4 cup cilantro (packed and roughly chopped)
- 1/4 cup red onion (diced)
- 1 tsp garlic (minced)
Chipotle dressing
- 12 ozs soft tofu
- 1-2 tbsps chipotle pepper in adobo sauce (adjust to taste)
- 1/4 tsp sea salt
- 2 tsps lime juice
- 2 tbsps olive oil
- 1 tbsp tamari or soy sauce