Spicy Chipotle Portobello Burrito Bowl

Ingredients:

FOR THE CILANTRO LIME RICE:
1 bag SUCCESS Boil-In-Bag Brown Rice (serves 2 people) – double the recipe if desired
2 Bay Leaves
Juice of 1/2 small Lemon
Juice of 1/2 small Lime
2 Tbl Cilantro OR Flat Leaf Italian Parsley, chopped

FOR THE PORTOBELLOS:
The sauce from a jar of Chipotles in Adodo Sauce (you won’t need much)
2 Portobello Mushrooms, gills removed

FOR THE TOMATO SALSA:
2-3 Campari or Roma Tomatoes, diced
1/2 small Red Onion, diced
2 Tbl Cilantro OR Flat Leaf Italian Parsley, chopped

FOR THE FAJITA VEGGIES:
1/2 each, Red, Green, Yellow and Orange Bell Pepper. diced
1/2 small Red Onion, diced

Vegan Sour Cream
Avocado, cut into large chunks
Iceberg Lettuce Shreds
1/4 C Black Beans, drained and rinsed
1/4 C Sweet Corn

Read more at theveglife.com

 

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