Vegan Mexican Brunch Burrito Bowl

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup black beans, cooked
• 1 cup corn kernels, canned or frozen
• 1 avocado, sliced
• 1/2 red onion, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1/2 cup vegan cheese, shredded or crumbled
• 1 lime, cut into wedges
• 2 cups cooked quinoa
• Salt and pepper, to taste
• 4 tbsp. Vegan Sour Cream
• 4 tbsp. Guacamole
• 1 tbsp. Olive oil

Instructions

1. Step 1: In a large bowl, combine the black beans, corn, red onion, and cherry tomatoes. Add salt and pepper to taste, and mix well. Step 2: Heat olive oil in a pan over medium heat. Sauté the bean mixture for about 5 minutes, or until heated through. Step 3: Assemble your burrito bowl by dividing the quinoa among four bowls. Top with the sautéed bean mixture, avocado slices, cilantro, and vegan cheese. Step 4: Finish with a dollop of vegan sour cream and guacamole. Serve with lime wedges on the side.

Chef’s Insight

The key to this dish is using high-quality ingredients that are fresh and bursting with flavor. Don't skimp on the spices or seasonings - they will take this recipe to the next level.

Notes

This recipe is perfect for a nutritious and satisfying vegan brunch. The combination of flavors, textures, and colors makes it both visually appealing and delicious.