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Gluten-Free Burrito Bowls with Avocado-Lime Rice

April 5, 2013 by epicureanvegan

Gluten-Free Burrito Bowls with Avocado-Lime Rice -- Epicurean VeganThis is my new favorite versatile meal. I saw this recipe for the avocado rice, where they also suggested making burrito bowls using it. Obviously, I wasn’t keen on their meat and dairy version, so I made my own, healthier ones. I also made some changes to the rice recipe by using this awesome rice from Lundberg. The guys tend to be white rice kind of men, but there were no complaints! It’s a blend of sweet brown rice, short grain brown rice, long grain brown rice, whole grain Wehani (brand) rice, whole grain black Japonica (brand) rice.

Lundberg Rice And I have to mention the quite ingenious Velcro re-closeable bag!

DSC07545This is such a fresh, simple, and healthy meal where everyone in the family can create their own with their favorite fresh ingredients. Now, my new favorite ingredient . . . is this tri-bean blend. Organic and on sale for $1 a can! Love these. Packed with protein and fiber.

Tri-Bean BlendSo, on to the recipe!

INGREDIENTS: (Makes 6 bowls)
Rice:
3-1/2 C water
2 C Lundberg Jubilee rice
2 avocados, mashed
1/2 C cilantro, chopped
zest and juice from one lime
The beans:
3 cans tri-bean blend (black bean, pinto, and kidney)
2 tsp cumin
2 tsp Ancho Chili pepper
1 tsp garlic powder
1/2 tsp salt
1/3 C water
The rest (toppings):
Green onion, sliced
Tomato, diced
Daiya cheese
Sour cream
Lettuce, chopped
Salsa
Corn tortilla crunchies/chips

DIRECTIONS:
The rice will take 35-40 minutes, so you’ll want to get that started first. Bring the 3-1/2 cups of water to a boil, add the rice, stir, cover, and reduce heat to low. Check after 30 minutes.

DSC07551Meanwhile, in a small to medium saucepan, add the beans, seasonings, and water. Heat on low to medium heat, stirring occasionally, until heated through.

DSC07549When the rice is done, stir in the mashed avocados, cilantro, lime zest, and lime juice.

DSC07552Fill a bowl with about 1 to 1-1/2 cups of the avocado rice . . .

Avocado-Lime Rice -- Epicurean Vegan . . . layer on some beans and toppings and enjoy!

Gluten-Free Burrito Bowls with Avocado-Lime Bowls

Gluten-Free Burrito Bowls with Avocado-Lime Rice
 
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Author: Epicurean Vegan
Serves: 3
Ingredients
  • Rice:
  • 3-1/2 C water
  • 2 C Lundberg Jubilee rice
  • 2 avocados, mashed
  • ½ C cilantro, chopped
  • zest and juice from one lime
  • The beans:
  • 3 cans tri-bean blend (black bean, pinto, and kidney)
  • 2 tsp cumin
  • 2 tsp Ancho Chili pepper
  • 1 tsp garlic powder
  • ½ tsp salt
  • ⅓ C water
  • The rest (toppings):
  • Green onion, sliced
  • Tomato, diced
  • Daiya cheese
  • Sour cream
  • Lettuce, chopped
  • Salsa
  • Corn tortilla crunchies/chips
Directions
  1. The rice will take 35-40 minutes, so you'll want to get that started first. Bring the 3-1/2 cups of water to a boil, add the rice, stir, cover, and reduce heat to low. Check after 30 minutes.
  2. Meanwhile, in a small to medium saucepan, add the beans, seasonings, and water. Heat on low to medium heat, stirring occasionally, until heated through.
  3. When the rice is done, stir in the mashed avocados, cilantro, lime zest, and lime juice.
  4. Fill a bowl with about 1 to 1-1/2 cups of the avocado rice and layer on some beans and toppings and enjoy!
3.3.3077

Filed Under: Dinners, Lunches Tagged With: avocado rice, burrito bowls, cilantro, easy, gluten-free, healthy, Lundberg Rice, Mexican, vegan burrito bowls

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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