“Mouthwatering Vegan Mexican Brunch Burrito Bowl: A Flavorful Fiesta in a Bowl”

Allergens

N/A

Ingredients

• 2 cups cooked quinoa
• 1 cup black beans, cooked and drained
• 1 avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup corn kernels, fresh or frozen
• 1/2 cup red cabbage, finely shredded
• 1/4 cup red onion, thinly sliced
• 1/4 cup cilantro leaves, chopped
• 1 lime, cut into wedges
• Salt and pepper, to taste
• Optional: Vegan sour cream, hot sauce, and vegan cheese for topping

Instructions

1. In a large mixing bowl, combine the cooked quinoa and black beans. Season with salt and pepper to taste.
2. Gently fold in the cherry tomatoes, corn kernels, shredded red cabbage, red onion, and chopped cilantro leaves until well combined.
3. To serve, divide the mixture evenly among 4 bowls or plates.
4. Top each bowl with sliced avocado, additional cilantro leaves, a squeeze of lime, vegan sour cream (if using), hot sauce, and vegan cheese (if using).
5. Serve immediately and enjoy!

Chef’s Insight

The key to a delicious Vegan Mexican Brunch Burrito Bowl is the perfect balance of flavors, textures, and vibrant colors that make it visually appealing and mouthwatering.

Notes

Feel free to customize this recipe with your favorite vegan proteins, such as tofu or tempeh, or add additional toppings like vegan cheese, hot sauce, or guacamole.