Mexican Bowl
Ok, we're in bowl territory here. I'm throwing you a bunch of ingredients without proportions. This is so you can adapt it to yourself, your family or a dinner with some friends. Substitute any veggies that you prefer, like zucchini or carrots and, as they say in Mexico... ¡provecho!
Ingredients
  • brown rice, white rice, quinoa or cauliflower rice
  • olive oil
  • onion, sliced
  • garlic, sliced or minced
  • broccoli, in florets
  • mushrooms, sliced
  • spinach
  • red pepper, sliced or diced
  • cumin
  • salt
  • black beans, pinto beans or refried beans
  • avocado, sliced or diced
  • cilantro, chopped
  • lime
  • hot sauce
  • salsa
Instructions
  1. Prepare your base. Cook up the rice or quinoa according to package directions or prepare the cauliflower rice.
  2. Sauté up your veggies. Heat up some oil, I prefer olive oil, over medium heat and get the onions going first so they'll be nice and browned at the end. Add in garlic when the onions get translucent and cook for 1-2 minutes. Add in the rest of your veggies, except for any greens like spinach. Cook for about 15 minutes or until they are at the tenderness you prefer. Top with some salt and cumin if you like and stir up! Add in the spinach or other leafy green until it has wilted down.
  3. Heat up the beans in a separate saucepan, in the microwave, or add them in with the veggies.
  4. Prepare your bowl! Spoon some base (rice or quinoa) into a bowl, top with veggies, beans, avocado, cilantro (if you like it), squeezed lime, hot sauce, salsa and salt to taste.
  5. Dinner is served.
Recipe by Plenty Vegan at https://plentyvegan.com/plenty-vegan-plan-resources/cooking/simple-vegan-meals/dinner/