Vegan Burrito Bowl

This vegan burrito bowl is loaded with flavor and nutrients like fiber, protein, and healthy fats. Topped with a simple chimichurri sauce that can’t be beat!

For the Rice:
2 tablespoons olive oil
½ yellow onion, minced
3 cloves garlic, minced
1 (15 oz) can chopped tomatoes w/green chiles
¼ jalapeño, chopped
1 cup brown rice
1½ cups vegetable broth
½ teaspoon cumin
¼ teaspoon coriander
½ teaspoon oregano
Salt and black pepper to taste

For the Beans:
1 tablespoon olive oil
¼ cup chopped yellow onion
¼ teaspoon cumin
¼ teaspoon smoked paprika
1 clove garlic, minced
¼ cup vegetable broth
1 (15 oz) can black beans, drained and rinsed

For the Chimichurri:
1 cup fresh parsley
½ cup olive oil
⅓ cup red wine vinegar
3 cloves garlic
½ cup cilantro
¾ teaspoon ground red pepper (adjust to your spice preference)
½ teaspoon cumin
Dash of salt

To Serve:
Guacamole
Corn
Tomatoes
Red cabbage

View the full recipe at Dietitian Debbie Dishes →