{"id":37711,"date":"2021-12-07T08:00:47","date_gmt":"2021-12-07T06:00:47","guid":{"rendered":"https:\/\/totallywellness.rs\/recepti\/veganski-burito-bowl\/"},"modified":"2022-01-20T17:45:50","modified_gmt":"2022-01-20T15:45:50","slug":"vegan-burrito-bowl","status":"publish","type":"recepti","link":"https:\/\/totallywellness.rs\/en\/recipe\/vegan-burrito-bowl\/","title":{"rendered":"Vegan burrito bowl"},"content":{"rendered":"

If you mix brown rice, which you prepared with green pepper, with black beans and fantastic chimichurri sauce, you\u2019ll get a vegan burrito bowl – the dish that will keep you warm on these cold days, since it contains foods that increase the body\u2019s resistance to cold. Enjoy!
\n
\nPreparation time:<\/strong> 60 minutes
\nServings:<\/strong> 4 <\/p>\n

Brown rice ingredients:<\/strong>
\n1 cup brown rice
\n1 tbsp olive oil
\n1 green pepper, finely chopped
\n\u00bd onion, finely chopped
\n1 jalapeno pepper, finely chopped
\n2 garlic cloves, minced
\n100 g pelati
\n1 cup sweet corn, cooked
\n\u00bc cup salsa sauce
\n1 tsp cumin powder
\n1 tsp oregano powder
\nsalt and black pepper to taste<\/p>\n

Black beans ingredients:<\/strong>
\n1 tbsp olive oil
\n\u00bc cup onion, finely chopped
\n\u00bc tsp cumin powder
\n\u00bc tsp sweet pepper
\n1 garlic clove, minced
\n\u00bc cup vegetable broth or water
\n1 \u00bd cup black beans
\nsalt and black pepper to taste<\/p>\n

Chimichurri sauce ingredients:<\/strong>
\n\u00bd cup parsley leaves, finely chopped
\n\u00bd cup fresh coriander, finely chopped
\n1 tbsp lemon juice
\n\u00bc tsp red chili pepper flakes
\n2 garlic cloves, minced
\n2 tbsp olive oil
\na pinch of salt<\/p>\n

Decoration:<\/strong>
\na few avocado slices
\na bunch of parsley leaves<\/p>\n

Brown rice instructions:<\/strong>
\n1. Cook the brown rice following the packaging instructions, and set it aside.
\n2. In a deep pan, add olive oil, pepper, onion, and jalapeno pepper, and simmer until the onion softens, around 3-5 minutes. Then add garlic and simmer for 1 minute.
\n3. After that, add pelati, cooked corn, salsa sauce, cumin, oregano, and cooked rice.
\n4. Simmer all together for about 7-9 minutes. Season with salt and black pepper.
\n5. Set aside the resulting mixture.<\/p>\n

Black beans instructions:<\/strong>
\n1. Heat the olive oil for 1 minute in a deeper pan. Add onion and simmer for 3-5 minutes, or until the onion becomes transparent and softens.
\n2. Add cumin, sweet pepper, and garlic, and simmer for 1 minute.
\n3. After that, add vegetable broth and black beans and leave to cook. After it boils, leave to cook for 30 minutes. Season with salt and black pepper to taste.
\n4. Set aside.<\/p>\n

Chimichurri sauce instructions:<\/strong>
\n1. Put all the ingredients in a blender, and blend until smooth.<\/p>\n

Dish instructions:<\/strong>
\n1. Spread the rice and beans evenly into serving bowls.
\n2. Coat them with chimichurri sauce, add a slice of avocado and a few parsley leaves.
\n3. Serve and enjoy.<\/p>\n

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