After creating my most recent side dish, I felt inspired to create a vegan burrito bowl recipe for the blog! I mean, how could I not? I think most people would agree that Mexican rice was basically made for the purpose of loading up delicious burrito bowls. I find that rice is the perfect filler for a veggie-packed dish and it pairs perfectly with the seasonings in this recipe! Since first creating this meal, I have made it on a weekly basis for dinner. It’s too easy to pass up on days when I’m feeling crunched for time or if I’m low on groceries! It’s also the perfect recipe for a small family because we always have so many leftovers. I love not having to worry about what I’m going to eat for lunch each day.
Even though we’ve been eating this meal a lot lately, we haven’t gotten the least bit tired of it because it’s just that good! You can dress your bowls up with guacamole, pico de gallo, cilantro, red onion, or jalapenos… whatever your preferences are, the burrito bowl is perfect for you and your family! When you make this recipe, be sure to tag Sweet Pea Living on Facebook or Instagram and use the hashtag #sweetpealiving to share it. You can also let me know how this recipe goes by leaving a comment below. I can’t wait to see how this recipe turns out for you… I think you’re going to love it!
Loaded Burrito Bowls
- 1 batch of Mexican rice
- 1 tsp olive oil extra virgin
- 8 oz cremini mushrooms sliced
- ½ tsp cayenne pepper
- ½ tsp paprika
- 15 oz can black beans drained and rinsed
- 15 oz can yellow corn drained and rinsed
- avocado sliced
- cilantro chopped
- Heat olive oil in a medium-sized skillet over medium heat. Add cremini mushrooms, cayenne pepper, and paprika. Mix well and heat until water has been absorbed. Saute until mushrooms are brown and caramelized. Set aside.
- Add black beans and corn to (dirty) skillet. Mix well and heat for 2-3 minutes until warm.
- Create your bowls with Mexican rice, mushrooms, black beans, corn, and garnishes. Serve hot and enjoy!
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