Grilled Veggie Vegan Burrito Bowl

• Produce

  • 3/4 cup 45 grams fresh cilantro, packed fresh
  • 1 Avocado
  • 2 handfuls Cherry tomatoes
  • 1 Cilantro and lime, Fresh
  • 1 Cob of corn
  • 2 cloves Garlic
  • 1 Lime, Juice of
  • 1/2 Onion, medium
  • 1 tsp Oregano, dried
  • 3/4 cup Tomatoes, from a can

• Pasta & Grains

  • 1 cup Rice* (i used, short grain white

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1 Pepper
  • 1 Red pepper
  • 2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Cashews, raw
  • 1/2 tsp Cumin

• Liquids

  • 1 1/2 cups Vegetable stock or water
  • 1/2 cup Water

• Other

  • 2 cups Cooked beans of your choice (from a can or cooked from 200 grams/7 oz of dried beans

Found on cilantroandcitronella.com

Description

Ingredients

• ½ cup (75 grams) raw cashews, soaked in hot water for at least 15 minutes
• ½ cup water
• ¾ cup packed (about 45 grams) fresh cilantro
• The juice of 1 lime
• 1 teaspoon salt
• 2 tablespoons olive oil, divided
• Half a medium onion, diced
• 2 cloves of garlic, minced
• 1 cup of rice* (I used white short grain)
• 1 ½ cups of vegetable stock or water
• ¾ cup crushed or pureed tomatoes (from a can)
• ½ teaspoon cumin
• ½ teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• Pepper, to taste
• 1 red pepper, sliced
• 1 cob of corn, husked (or a can of corn if cobs are out of season)
• 2 cups cooked beans of your choice (from a can or cooked from 200 grams/7 oz of dried beans)
• A couple handfuls of cherry tomatoes, halved or quartered
• An avocado, sliced
• Fresh cilantro and lime for garnish (optional)

Directions

• Drain the cashews and combine all the ingredients in a blender or food processor. Puree until creamy. Transfer to the fridge to thicken.
• Heat a pot over medium-high heat. Add 1 tablespoon of oil, onion and garlic and fry until soft and transparent. Add the rice, vegetable stock or water, tomato, cumin, chili powder, oregano, salt and pepper and bring to a boil. Reduce heat to a simmer and cook until the rice is soft and the liquid is absorbed. Add a bit more stock or water if the pot begins to look dry.
• Meanwhile, heat a grill pan (or regular pan if you’re using canned corn) over medium high heat. Brush the corn and pepper strips with the remaining oil and sprinkle with a bit of salt. Grill (or sauté) until soft with nice grill marks. Once cool enough to handle, dice the pepper and cut the corn off the cob.
• Once the rice is cooked, mix in the beans and assemble the bowls. Start with the rice on the bottom and top with the grilled vegetables, tomatoes and avocado. Garnish with a bit of cilantro and sliced lime, if desired, and serve with the cilantro-lime dressing.

Nutrition