Name: Burrito Nourish Bowl with Creamy Guacamole
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 3 servings
Ingredients: 1.5 cup brown rice (, soaked overnight, drained); 2.25 cup water; 1 quantity vegetable bouillon cube; 1 tbsp olive oil; 2 quantity medium onion (, chopped); 2 quantity garlic clove (, minced); 6.3 oz button mushrooms (, sliced); 0.25 cup Mexican seasoning; 1 quantity red bell pepper (, thinly sliced); 2 cup fresh spinach (, chopped); 1.67 cup canned diced tomatoes; 1.5 cup veggie ground; 1 cup canned corn; 0.33 cup cooked black beans ((optional)); 1 quantity avocado; 1 quantity garlic clove (, crushed); 2 tsp sriracha; 0.5 quantity lime (, juiced); 2 tbsp chipotle adobo sauce; 2 tbsp unsweetened soy yogurt

Instructions

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1

Add the brown rice (1.5 cup), water (2.25 cup), and bouillon cube (1 vegetable) to a saucepan.
2

Simmer, partially covered, for 20 minutes. When cooked, remove from the heat, fully cover, and let rest for a few minutes.
3

Meanwhile, heat the olive oil (1 tbsp) in a sauté pan over high heat. Cook the medium onion (2 quantity) and garlic clove (2 quantity) until lightly golden, about 5 minutes.
4

Add the button mushrooms (6.3 oz) and Mexican seasoning (0.25 cup). Cook until the water released from the mushrooms evaporates, about 8 minutes.
5

Then add the red bell pepper (1 quantity), fresh spinach (2 cup), canned diced tomatoes (1.67 cup), veggie ground (1.5 cup), canned corn (1 cup), and cooked black beans (0.33 cup). Cook for 7 more minutes.
6

Meanwhile, mash the avocado (1 quantity), and mix the guacamole ingredients (avocado, garlic clove (1 quantity), sriracha (2 tsp), lime (0.5 quantity)) in a bowl.
7

For the chipotle yogurt sauce, mix the chipotle adobo sauce (2 tbsp) and unsweetened soy yogurt (2 tbsp) in a small bowl.
8

To serve, add the rice to a bowl, the mushroom mixture, guacamole, and yogurt sauce. Garnish and enjoy!