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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 on the stove over medium heat.
  2. Cook half a cup of rice according to package instructions.
  3. Prepare the chunky guacamole: scoop the diced avocado into a bowl, then add diced tomato, diced onion, chopped cilantro, and the garlic.
  4. Squeeze the lime juice right on top, then add the taco mix and salt, and give it a nice stir, mixing everything well until it's all combined.
  5. Prepare the cabbage by slicing it thinly and massaging it with a little bit of lime juice and a little bit of salt.
  6. Add your heated beans right into the bowl, splitting it evenly between the two bowls.
  7. Once your rice has finished cooking, add the rice as well, splitting it between the two bowls, then add the cabbage right on in there.
  8. Add that chunky guacamole right on in there, top with the shredded mixed cheese, and sprinkle a little bit of extra cilantro on top.

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.