MUSHROOM BURRITO BOWLS
Spicy mushroom taco meat, zesty salsa, smoky black beans & corn and creamy mashed avocado on a bed of nutty brown rice. A great lunch/dinner and perfect to meal prep! Vegan, GF & healthy.
Ingredients
For The Tomato Salsa
- 300 g (1 + 1/2 cup) cherry tomatoes quartered
- 1/2 red onion finely diced
- 15 g (1/2 bunch) coriander roughly chopped
- 1 tbsp extra virgin olive oil
- Juice of 1 lime
For The Mushroom Taco Meat
- 400 g (5 cups) mushrooms
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp chilli flakes
- 2 tbsp tomato puree
- 2 tbsp tamari/soy sauce
For The Smoky Black Beans
- 1 tbsp olive oil
- 1 clove garlic minced
- 1 400g can black beans drained & rinsed
- 1 300g can sweetcorn drained
- 1 tsp cumin
- 1 tsp smoked paprika
To Serve
- 500 g (2 cups) cooked brown rice
- 4 handfuls lettuce
- 2 avocados mashed
- Lime wedges
- Fresh coriander
Instructions
1. Start with making the salsa. Combine all ingredients together in a small bowl along with a large
pinch of sea salt and black pepper. Cover and keep refrigerated until serving.
2. Using a large knife, thinly slice the mushrooms, then slice them the other way. Continue dicing the mushrooms until you have small even pieces that roughly resemble mince.
3. Heat a large frying pan over medium heat and add the mushrooms. Fry for 5 minutes, stirring frequently, until soft and browned. Add the spices, tomato puree, tamari/soy sauce and a large pinch of salt. Give everything a good stir and continue to fry for 5 minutes until all the liquid has been absorbed.
4. Meanwhile, make the black beans. Heat the oil in a large pan over a high heat and add the garlic, black beans, sweetcorn, spices and a really generous pinch of salt. Cook for 5-7 minutes, stirring occasionally, until slightly charred. Watch the pan carefully here: you want the beans & corn to get some colour, but not to burn.
5. To serve, fill the bowls with brown rice and a handful lettuce. Top with the salsa, mushroom taco meat, black beans, mashed avocado, a wedge of lime and a sprinkling of fresh coriander. Enjoy hot or cold.
2. Using a large knife, thinly slice the mushrooms, then slice them the other way. Continue dicing the mushrooms until you have small even pieces that roughly resemble mince.
3. Heat a large frying pan over medium heat and add the mushrooms. Fry for 5 minutes, stirring frequently, until soft and browned. Add the spices, tomato puree, tamari/soy sauce and a large pinch of salt. Give everything a good stir and continue to fry for 5 minutes until all the liquid has been absorbed.
4. Meanwhile, make the black beans. Heat the oil in a large pan over a high heat and add the garlic, black beans, sweetcorn, spices and a really generous pinch of salt. Cook for 5-7 minutes, stirring occasionally, until slightly charred. Watch the pan carefully here: you want the beans & corn to get some colour, but not to burn.
5. To serve, fill the bowls with brown rice and a handful lettuce. Top with the salsa, mushroom taco meat, black beans, mashed avocado, a wedge of lime and a sprinkling of fresh coriander. Enjoy hot or cold.
Recipe Notes
For meal prep tips, see within the post. Each componant will keep in the fridge for up to 4 days.
Gluten-free: Use tamari or gluten-free soy sauce.
A few ingredient notes:
Watch out for any added sugars, preservatives or E-numbers in your tamari or soy sauce. The ingredient list should be very short and simple.
I like the nutty flavor of brown rice, but it can be subsituted for equal amounts of white rice, quinoa or cauliflower rice.
If you love meal prepping, why not try my roasted vegetable and lentil salad? It’s perfect for on-the-go lunches!
Recipe Adapted From GEORGIE EATS