Let’s continue our trip around the world and head to Mexico this month with a plant-based burrito bowl. After all Cinco de Mayo is coming up next week and what better way to celebrate than with a simple and delicious burrito bowl. This recipe uses simple ingredients you likely have on hand and is full of flavour, fibre, and nutrients.
There are a few parts to this recipe but it all comes together pretty quickly, in about a half-hour. I’ve put together a plant-based option using a walnut taco ‘meat’. However, if you prefer meat you can easily swap it in. See the notes below for the recipe for substitutions.
The walnuts bring a plant-based source of protein, a nice crunch, and are also a good source of omega-3 fatty acids important for brain health and the nervous system, joint health, heart health, and help in fighting inflammation.
I prefer to use a variety of brown or wild rice with this recipe, as it is a whole food much more nutrient-dense than its processed white counterparts. Some of the benefits include more fibre, helping with blood sugar control, gut health, and increased amounts of B vitamins which are important for energy production. It also contains higher levels of antioxidants and various minerals.
Time: 40 minutes
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1 1/2 cups dry brown basmati rice
- 1 cup tomato sauce
- 1 1/2 cups vegetable broth
- 1 cup corn kernels
- 1 bell pepper chopped (any colour)
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- Heat olive oil in a large skillet over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in rice until toasted, about 2 minutes.
- Stir in tomato sauce and vegetable broth, and bring to a simmer, about 2 minutes. Stir in corn, peppers, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes.
Pico De Gallo
- 1 finely chopped white onion
- 1/2 lime juiced
- 4 tomatoes (or 8 small chopped
- 1/2 cup finely chopped fresh cilantro (or use spinach if you don’t like cilantro)
Prepare all ingredients and mix together in a medium bowl.
Walnut Taco ‘Meat’
- 2 cups raw shelled walnuts
- 2 teaspoon apple cider vinegar
- 2 tablespoon tamari or soy sauce
- 1 heaped tablespoon of homemade taco seasoning (or store-bought)
- *see notes for meat versions
- Add all ingredients to a small food processor. Pulse several times and then process for 30 seconds or until the texture resembles a fine crumble.
- If you like you can transfer to a pan and toast on medium heat for 3 to 4 minutes, stirring frequently until fragrant.
Build Your Bowls
Start with a base layer of rice, add the Taco ‘Meat’ (see notes below for substitutions), then top with Pico De Gallo and fresh-made guacamole.
- You can eat this in a bowl or load up some corn tortillas for tacos.
- It keeps in the fridge for up to a week and makes an easy lunch.
- If you prefer meat simply cook your ground meat of choice in a pan then add the same seasonings as the walnut version.