Mexican Burrito Bowl
Servings: 4
Calories: 637kcal
Ingredients
For the cheesy sauce:
- 3/4 cup raw cashews soaked overnight
- 3/4 cup salsa
- 3/4 cup water
- 6 tbsp nutritional yeast
- 2-3 tsp ground cumin
- 1/2 tsp salt
For the bowls:
- 1/2 tsp fine sea salt
- 1 28 oz can black beans rinsed and drained
- 1/2 teaspoon ground cumin
- 1 cup salsa
- 2 cups sweet corn
- 1 lime juice of
- 2 cups brown rice cooked
Instructions
- Combine all the sauce ingredients in a blender and blend until very smooth.
- Transfer the sauce to a small pot and cook on low for 5 minutes or so, just until it's thickened somewhat. Keep whisking the sauce continuously for about 5 minutes. Let cool off/ It will thicken more as it cools. Can be made ahead and stored in the fridge for up to 4 days.
- In a mixing bowl, combine the ingredients for bowls, except for rice. Stir to mix well.
- Layer brown rice and the black bean mixture in serving bowls. Drizzle with the cheesy sauce. Heat up in the microwave and serve.
Nutrition
Calories: 637kcal | Carbohydrates: 111g | Protein: 22g | Fat: 15g | Saturated Fat: 3g | Sodium: 1396mg | Potassium: 1166mg | Fiber: 11g | Sugar: 10g | Vitamin A: 760IU | Vitamin C: 11.3mg | Calcium: 89mg | Iron: 5.7mg
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