Name: Vegan Burrito Bowl
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: null null sofritas; null null mexican black beans; 1 cup white jasmine rice (or brown rice); 1 null bay leaf; 1.5 cup water (room temperature (360 mL)); 0.5 tsp kosher salt (more to taste); 2 tsp olive oil (divided); 1 null lime zest (from 1 medium lime); 1.5 tbsp lime juice (from 1 medium lime); 0.5 tbsp lemon juice; 1 cup fresh cilantro ((16g), chopped); 1.5 tbsp avocado oil (or oil of choice); 1 null red onion (1 medium to large, thinly sliced); 1 null green bell pepper (1 large, thinly sliced into strips); 0.5 tbsp fresh oregano (finely chopped (or 0.5 tsp dried Mexican oregano)); 0.5 tsp kosher salt; null null black pepper (freshly cracked); 12 ounces roma tomatoes ((340g), finely chopped); 1 null serrano pepper (1 diced (or jalapeño for moderate heat)); 0.75 cup red onion (0.75 diced (100g) (about 0.5 of a small red onion)); 2.5 tbsp fresh lime juice (plus more to taste); 0.5 tsp kosher salt (plus more to taste); 2 null corn kernels (2 medium-to-large-sized ears of fresh (or 2 cups/300g of frozen, defrosted)); 1.5 tbsp avocado oil (or olive oil); 1 null garlic cloves (1 fat, grated or crushed); 1 cup fresh cilantro ((16g), chopped); null null black pepper (freshly cracked); 2 null avocado (2 medium-large ripe); 1.5 tbsp fresh lime juice (freshly squeezed); 2 null garlic cloves (2 grated)

Instructions

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1

First, make the Charred Corn and Tomato Salsa. Add the roma tomatoes (12 ounces) to a colander over a bowl. Sprinkle with kosher salt (0.25 tsp). Rest for 20 minutes to draw out water. Drain liquid. Meanwhile, combine pepper (1 serrano), red onion (0.75 cup), kosher salt (0.5 tsp), and fresh lime juice (2.5 tbsp) in a large bowl. Marinate for 10 minutes, stirring occasionally. For the corn, shave kernels from kernels (2 corn). Heat a large skillet over medium-high heat. Add avocado oil (1.5 tbsp), then the corn. Cook undisturbed for 3-5 minutes until charred. Stir, then cook for 2-3 minutes undisturbed. Cook for a total of 10-11 minutes. Sprinkle with a pinch of salt.
2

Once tomatoes have rested, strain, pressing out water. Add tomatoes to the bowl with onion, along with cloves (1 garlic) and fresh cilantro (1 cup). Mix to combine, then fold in the charred corn and freshly cracked [black pepper]. Taste and add salt or more lime juice as needed. Rest for 5-10 minutes for flavors to meld (or refrigerate for a few hours).
3

For the Lazy Guacamole, scoop avocado (2) flesh into a bowl. Squeeze fresh lime juice (1.5 tbsp) on top. Add cloves (2 garlic), fresh cilantro (1 handful), cayenne (1 pinch) (optional), and ground cumin (0.25 tsp) (optional). Mash with a fork until smooth with some chunks. Season to taste with [kosher salt] and [black pepper].
4

Now, prepare the main bowl components. Make your chosen protein ([sofritas] and/or [mexican black beans]) ahead of time. Prep the rice: Rinse white jasmine rice (1 cup) under cold tap water for 1 minute, agitating with hands. Drain and transfer to a medium saucepan. Add water (1.5 cups), kosher salt (0.5 tsp), leaf (1 bay), and olive oil (1 tsp) to the rice; stir well.
5

Cook the rice: Bring to a boil, then reduce heat to a simmer. Cover the pan and simmer for 7 minutes, without stirring, until liquid is absorbed and rice is tender. Remove from heat, uncover, place a clean dish towel on top of the pan, and re-cover with the lid. Steam for 10 minutes.
6

Finish the rice: Remove the [bay leaf] and fluff with a fork. Stir in zest (1 lime), lime juice (1.5 tbsp), lemon juice (0.5 tbsp), and fresh cilantro (1 cup). Toss and season with salt. Optionally, add the remaining olive oil (1 tsp) for richness.
7

Meanwhile, make the Fajita Veggies: Heat avocado oil (1.5 tbsp) in a 12-inch frying pan over medium-high heat until shimmering. Add onion (1 red), bell pepper (1 green), fresh oregano (0.5 tbsp), kosher salt (0.5 tsp), and [black pepper]. Toss occasionally and cook for 8-10 minutes, until peppers are tender-crisp and onions are caramelized. Deglaze with a splash of water if needed.
8

Assemble the bowls: Layer [cooked white jasmine rice] into bowls. Top with [sofritas and/or mexican black beans], a scoop of [fajita veggies], a scoop of [charred corn and tomato salsa], and a scoop of [lazy guacamole]. Finish with optional toppings like [chopped cilantro], [vegan sour cream], or [shredded romaine lettuce].