As many of you may or may not know, I love a good bowl. I have mentioned it a time or two but today instead of just teasing you with another delicious burrito bowl, I’m going to walk you through creating your very own burrito bowl.
The next time you’re in the mood for a taco, a burrito or even a fajita but you’re looking for a way to cut down on calories or carbs, consider tossing out those tortilla shells in favor or…something else.
Today’s lesson in vegan burrito bowls starts at the bottom. We’re gonna stack this baby up the way it should be, so let’s start with the grains at the bottom of the bowl.
If you want to stick with a Mexican-style bowl, choose your favorite grain of rice. Basmati, jasmine, brown, wild…whatever you like, try it out. If you want a Mediterranean or Middle Eastern flair, use bulgur or couscous. If you’re feeling adventurous, consider quinoa or amaranth, even! The point is, experiment with grains and keep stackin’.
I like to add a little bit of turmeric to the water when I put the rice in for the health benefits.
And the color!
Next, are your greens. I’m partial to Romaine so its my go to but feel free to use butter lettuce, spinach, arugula, kale or any other leafy green that floats your fancy.
Now we’re at the protein portion of the dish and this is where you can get super creative. I used oyster mushrooms because when you slice them into shredded pieces and cook them until they start to crisp around the edges, you’ll get a magnificent flavor that will blow your mind. Add in some sliced onions and bell peppers, and you’ve got a delicious shredded mushroom burrito bowl.
As a vegan, I’m sure you’re no stranger to beans or tofu, both of which are great alternatives. Or feel free to dice up vegan burgers, nuggets or setian sausages and use those instead. Just make sure you season it to fit in with the theme of your vegan burrito bowl.
Now it’s time for my favorite part…the toppings!
I’m a simple girl, give me salsa and jalapenos and I am good to go. But others, like my hubs appreciates a good guacamole, shredded cheese and sometimes even sour cream. If you’re going for another type of cuisine, try vegan yogurt sauce with mint, lemon and cucumber. There are plenty of things you can do, so be creative and when in doubt, consult Google.
I ALWAYS make salsa fresh because I love the taste of fresh tomatoes over canned ones. The recipe is simple: tomatoes, onion/shallot, garlic, parsley, jalapenos, lime juice and hot sauce. Toss in some oregano, cumin, chili powder and paprika and…voila!
Top with jalapenos and serve alongside a nice cold cerveza/beer.