Burrito Bowl

Dinner, Lunch, Main Dish

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.



Burrito Bowl

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!

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