Ingredients
Scale
- 1 cup mushrooms (button, cremini, shiitake, or oyster)
- 1 tsp smoky paprika
- 1 clove garlic, minced
- 1/2 tsp cumin
- 1 cup cooked rice
- 1 can black beans, rinsed
- 1/2 cup corn (frozen or fresh)
- 1 avocado, sliced
- 1 tomato, diced
- 1/2 cup lettuce, chopped
- Salsa, to taste
- Fresh cilantro, for garnish
- Crushed tortilla chips, for topping
Instructions
- Heat a pan over medium heat and add a splash of oil.
- Add chopped mushrooms and sauté until browned and caramelized.
- Sprinkle in smoky paprika, garlic, and cumin, stirring well.
- Cook rice according to package instructions.
- In a bowl, layer the cooked rice, sautéed mushrooms, black beans, corn, avocado, tomato, and lettuce.
- Top with salsa, fresh cilantro, and crushed tortilla chips.
- Serve immediately and enjoy your vegan burrito bowl!
Notes
This dish is great for meal prep. The mushroom taco meat can be stored in a sealed container for up to 4 days. Customize your bowl with additional veggies and toppings as desired.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg