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Veggie Burrito Bowls with Taco-Seasoned Guacamole
Arielle McCracken

Veggie Burrito Bowls with Taco-Seasoned Guacamole

Colorful burrito bowls with warm beans and rice, lime-massaged cabbage, and a chunky guacamole with a taco-seasoning secret ingredient.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 bowls
Ingredients Method Notes

Ingredients
  

  • 1 cup beans
  • 1/2 cup rice
  • 1/2 avocado diced
  • 1/4 cup* tomato diced
  • 1/4 cup* onion diced
  • 2 tablespoons* cilantro chopped
  • 1/2 clove garlic
  • 1/2 lime juiced, for guacamole
  • 1 tablespoon* taco seasoning mix
  • 1/4 teaspoon* salt for guacamole
  • 1 cup* cabbage thinly sliced
  • 1 tablespoon* lime juice for massaging cabbage
  • 1/4 teaspoon* salt for massaging cabbage
  • 1/2 cup* shredded mixed cheese
  • 1 tablespoon* cilantro extra, for topping

Method
 

  1. Heat a cup of beans over medium heat.
  2. Cook half a cup rice according to package directions.
  3. Combine diced avocado, tomato, onion, cilantro, and garlic in a bowl.
  4. Squeeze lime juice over guacamole; add taco mix and salt. Stir well.
  5. Thinly slice cabbage; massage with a little lime juice and salt.
  6. Divide heated beans evenly between two bowls.
  7. Divide cooked rice between bowls; add cabbage.
  8. Add guacamole; top with shredded cheese and extra cilantro.

Notes

Amounts marked * are estimates based on the video.
Servings and times are estimates based on the video.
I like to add some taco mix to my guacamole as a little secret ingredient.