Veggie Burrito Bowl ( Chipotle Copycat)

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Ingredients

 

  • leftover cooked rice ( and beans)
  • 1/2 yellow onion, diced
  • 1/2 tomato, diced
  • Mushrooms, thinkly sliced
  • Bell Peppers, thinly sliced
  • Jalapeno, diced
  • 2-3 cups Spinach, Kale, chopped
  • Broccolini
  • 1Cucumber, diced
  • 1 handful ofCilantro, roughly chopped
  • 1 largeAvocado
  • 1Lime Juiced
  • 1/2 cupVeggie Stock
  • Garlic Powder
  • Paprika
  • Onion Powder
  • Ground Cumin
  • Salt
  • Black Pepper
  1. PREHEAT oven to 400°.
  2. ADD avocado oil and toss washed broccolini. Season with Salt, onion powder and garlic. powder and place on sheet pan lined with parchment paper or aluminum foil. Cook for 20 minutes until roasted. 
  3.  MAKE pico de gallo by adding half of diced onion, cucumber, bell pepper, jalapeno squeeze of lime juice seasoned with salt, garlic powder. Place in bowl and set in fridge.
  4. MAKE quick guacamole by mashing avocado with squeeze of lime, salt, garlic powder, and cumin. Place in bowl in fridge. 
  5. PLACE avocado oil in large saute pan on medium heat. Saute onions, bell peppers, and mushrooms until slightly soft. Season with garlic powder, onion powder, paprika, salt, pepper, and ground cumin.
  6. POUR stock to deglaze pan cover with lid for few minutes until combined
  7. SERVE burrito bowl with leftover rice at base, add chopped spinach/kale, sauteed mushroom and bell peppers, roasted broccolini, pico de gallo and guacamole.
  8. TRY other toppings like pickled red onions, pan seared plantains, roasted chickpeas and/or greek yogurt.

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