All Photos © Christine Elise McCarthy 2016
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Burrito bowls – easy & endlessly customizable. I used leftover Coconut, Ginger & Jalapeno Cauliflower “Rice” – seen just above – and that made this bowl virtually guiltless – because cauliflower rice is just grated cauliflower. The only ingredients left in the bowl that were not vegetable were the vegan cheese & the black beans.
So – there is no real recipe here – but rather a list of ingredients I used & a few suggested alternate or additional ingredients.
I used a teensy bit of bottled vinaigrette on my bowl. You can toss yours with dressing or a squeeze of lime & some olive oil – or just lime – or whip up a:
Lime & Cumin Vinaigrette
1/3 cup olive oil
3 TBS lime juice
1/2 tsp Dijon mustard
1/2 tsp ground cumin
1/2 tsp chili powder
S&P to taste
Vegan Mixed Vegetable Burrito Bowl with Cauliflower “Rice”
MY ingredients were:
Cauliflower rice (you can use regular cooked rice or try one of my cauliflower rices)
Black beans – drained & rinsed
Cherry tomatoes – halved
Arugula (you can use any lettuce or leafy greens you prefer)
Purple cabbage – sliced
Red onion – diced
Vegan cheesed – chopped
Lime juice & wedges
Dressing of choice
OTHER POTENTIAL INGREDIENTS – corn, pico de gallo, sliced radishes, vegan chicken or beef crumbles, vegan sour cream or a vegan Mexican-style cheese, bell pepper, shredded carrots, guacamole, salsa, scallions, corn tortilla strips, quinoa or lentils or other grain – rather than rice.
Assemble the bowls as you like or let individuals assemble their own. Add whatever dressing you like & mix it all up. Easy peasy!