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Vegan Burrito Bowls with Chimmichurri Sauce and Avocado Corn Salsa

Chimmichurri Burrito Bowls

  • Author: Deryn Macey
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Entree
  • Cuisine: Vegan, Mexican

These black bean burrito bowls feature a delicious corn salsa and tomato brown rice.


Scale

Ingredients

For the Avocado Corn Salsa

  • 1 avocado, diced
  • 1 tomato, seeded and diced
  • 1 jalapeno, finely diced
  • 1 red onion, finely diced (reserve 1/4 cup for the rice)
  • 1 cup corn
  • 1/4 cup fresh cilantro, chopped
  • pinch of paprika, chili powder, cumin, salt and pepper

 

For the Chimmichurri Sauce

  • 1 1/2 cups fresh parsley
  • 1 1/4 cup fresh cilantro
  • 2 tbsp olive oil
  • 1/4 cup red wine vinegar
  • 3 cloves garlic
  • 1/8 tsp sea salt
  • 2 tbsp water

For the Rice

  • 1 1/3 cup water
  • 1 1/3 cup quick cooking brown rice
  • 1 tomato, diced
  • 1/4 cup red onion (left over from the salsa)
  • 4 cloves garlic, diced
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp sea salt

For the Bowls

  • 1 19 oz. can black beans, drained and rinsed or approx. 1/4-1/2 cup black beans per serving

Instructions

  1. Add all the rice ingredients to a saucepan and cook according to instructions on the box.
  2. While that’s cooking, chop the ingredients for the Avocado Corn Salsa and add to a bowl. Add a pinch of paprika, chili powder, cumin, salt and pepper and mix it all together. Taste and add a little extra spices if you prefer.
  3. Add the Chimmichurri Sauce ingredients to a blender or use an immersion blender and mix until smooth.
  4. Once the rice is cooked, divide it between 4 bowls. Divide the Avocado Corn Salsa between each serving, adding a scoop of black beans and the Chimmichurri Sauce.

Keywords: black bean burrito bowl, brown rice, healthy, gluten-free