Eosinophilic Esophagitis Friendly Vegan Burrito Bowl
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Learn more →Ingredients
4 servings
For the cilantro-lime rice
- 1 cup long-grain white rice
- 1 ¾ cups water
- ½ tsp salt
- 3 tbsp fresh lime juice (from about 2 limes)
- ½ cup fresh cilantro, roughly chopped
For the seasoned black beans
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ¼ tsp salt
- ⅓ cup water
For the roasted corn
- 2 cups frozen corn kernels
- 1 tbsp olive oil
- ¼ tsp salt
For the pico de gallo
- 3 medium roma tomatoes, diced
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and finely diced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 2 ripe avocados, pitted and sliced
- 1 cup shredded romaine lettuce
- 1 lime, cut into wedges (optional)
- hot sauce, to taste (optional)
Instructions
- 1
Combine the rice, water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the water is fully absorbed and the rice is tender, about 18 minutes. Remove from heat and let sit, covered, for 5 minutes.
- 2
While the rice cooks, make the pico de gallo: combine the diced tomatoes, red onion, jalapeño, 1/4 cup cilantro, 2 tbsp lime juice, and 1/4 tsp salt in a mixing bowl. Stir to combine and set aside to let the flavors develop.
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