- 1 cup chopped red, yellow or orange pepper
- 1 chopped red onion
- 6-8 medium sized white mushrooms or button mushrooms
- 2 medium zucchinis roughly chopped (larger chunks)
- 1 can of pinto beans (can sub for kidney or black beans if desired)
- 1/2 to 1 cup corn (optional)
- 1 cup of uncooked brown parboiled rice
- 2-3 garlic cloves minced or 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tsp cumin
- 2 romaine hearts chopped into bite sized pieces (to form your salad base)
- vegan cheese, cheese sauce or any other type of cheese you enjoy
- 1 lime
- 1 ripe avocado (mashed)
- 1/4 cup fresh chopped parsley (for topping)
- Cook your rice in your instant pot, rice cooker, microwave or on the stove as it will take a while to cook.
- Chop the romaine hearts, 1 per bowl or how ever much chopped romaine fills up half your bowl as this is a very lean green burrito bowl (you will want to use a bowl that is larger than a cereal bowl, a shallow bowl more suited for buddha bowls and salads).
- Water-fry your chopped onions and minced garlic on medium-high heat until translucent and fragrant. **See notes**
- Add in your red pepper and sauté in a small amount of water for a few minutes until tender.
- Wash your canned beans and add them into your pan. Also add chopped mushrooms, zucchinis, corn, and spices. Mix well.
- Allow burrito mixture a few minutes to cook together allowing flavours to combine.
- Mash 1 ripe avocado in small bowl or cup.
- Fill each burrito bowl with 1/2 cup to 1 cup of cooked rice at this time. Add 1 to 2 cups of burrito mixture to each bowl. Squeeze juice from 1/4 to 1/2 lime into your bowl. Top with mashed avocado, chopped fresh parsley, and vegan cheese (if you are using any).
**Water-fry** Water-frying means to fry your food with water instead of oil. Place 1/2 cup of water in the bottom of the non-stick pan or rock pan (non-stick or rock pans are best for this) and cook as usual. This will allow your food to fry the same as usual without the greasiness and non-nutritious calories that oil provides.