My Burrito Bowl is made using quinoa, roasted tomatoes and onions corn, and plant based crumbles. It was topped with dairy free shredded cheese and a dollop of salsa to give it a bold, Tex-Mex flavor.
1 Cup of uncooked quinoa
1 15 oz. can of corn, rinsed and drained
1 Package of plant based crumbles
1 Pint of cherry tomatoes, halved
1/2 White onion, sliced
1 Clove of garlic, minced
4 Tablespoons of olive oil
1/2 Teaspoon of smoked paprika
1/2 Teaspoon of Italian seasoning
1 jar of salsa, optional
1 package of vegan shredded cheese
Vegan sour cream
Lime juice, optional
Garnish with fresh basil, chopped
-Preheat the oven to 400F.
-In a medium saucepan cook quinoa according to directions on packaging.
-In a medium size bowl, add sliced cherry tomatoes, sliced onion, 2 tablespoons of olive oil, smoked paprika and Italian seasoning. Mix well and add to a baking sheet with parchment paper. Bake in the oven for 15 to 20 minutes until golden.
-In a cast iron skillet add two tablespoons of olive oil, minced garlic and plant based crumbles. Prepare accordingly to directions on packaging.
-To construct the bowl add quinoa, corn, plant based crumbles, vegan shredded cheese, roasted onions and tomatoes. Top with salsa and vegan sour cream. Serve and Enjoy!