Vegan Burrito Bowl

Instructions

1. Step 1

   Place the rinsed rice in the saucepan with the water and ½ tsp (3 gr) salt.

   Ingredients used: 240.0 gr long-grain white rice, 3.0 gr Salt, 480.0 ml Water

   Cookware: saucepan

2. Step 2

   Bring to a boil over high heat. Cover, reduce to low heat, and simmer until the water is absorbed and the rice is tender.

   Timer: 18 min (fixed)

   Cookware: lid, saucepan

3. Step 3

   Remove the rice from the heat and let it stand, covered, for 5 minutes. Fluff with a fork, then fold in 1 tbsp (15 ml) lime juice and 1 ¼ tbsp (4 gr) cilantro.

   Timer: 5 min (fixed)

   Ingredients used: 4.0 gr Cilantro, 15.0 ml Lime Juice

   Cookware: fork, lid, saucepan

4. Step 4

   Dice the tomatoes and half of the red onion. Combine them with 2 tbsp (30 ml) lime juice, 2 tbsp (6 gr) cilantro, and ⅜ tsp (2 gr) salt.

   Ingredients used: 6.0 gr Cilantro, 30.0 ml Lime Juice, 0.5 piece Red Onion, 2.0 gr Salt, 3.0 piece Tomato

   Cookware: Chef Knife, cutting board, mixing bowl

5. Step 5

   Heat the olive oil in the skillet over medium heat. Slice the remaining half onion and cook it with the bell peppers until softened and lightly browned.

   Timer: 6 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 2.0 piece Red Bell Pepper, 0.5 piece Red Onion

   Cookware: Chef Knife, cutting board, skillet, wooden spoon

6. Step 6

   Add the garlic, cumin, and chili powder to the skillet. Stir over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 4.0 gr Chili Powder, 8.0 gr Garlic, 4.0 gr Ground Cumin

   Cookware: skillet, wooden spoon

7. Step 7

   Add the corn, black beans, and remaining ⅜ tsp (2 gr) salt. Cook over medium heat, stirring occasionally, until evenly hot.

   Timer: 5 min (fixed)

   Ingredients used: 480.0 gr Black Bean, 250.0 gr Corn Kernels, 2.0 gr Salt

   Cookware: skillet, wooden spoon

8. Step 8

   Shred the romaine and slice the avocados. Divide the rice among four bowls, then top with the bean mixture, romaine, avocado, and tomato salsa.

   Ingredients used: 2.0 piece Avocado, 150.0 gr Romaine Lettuce

   Cookware: Chef Knife, cutting board