Name: Vegan Burrito Bowl
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 5
Cuisine: Mexican
Ingredients: 8 oz hummus; 6 tblsp salsa; 2 tblsp lemon juice; 1 10.6-ounce box of chili lime jackfruit; 2 1/2 cup(s) brown rice; 4 cup(s) fresh spinach; 1 15-ounce can of pinto beans, drained and rinsed; 1 large carrot, peeled and shredded; cilantro, as garnish; avocado, as garnish; toasted pumpkin seeds, as garnish

Ingredients

Servings:

8 oz

hummus

6 tblsp

salsa

2 tblsp

lemon juice

10.6-ounce box of chili lime jackfruit

2 1/2 cup(s)

brown rice

4 cup(s)

fresh spinach

15-ounce can of pinto beans, drained and rinsed

large carrot, peeled and shredded

cilantro, as garnish

avocado, as garnish

toasted pumpkin seeds, as garnish

Directions 4 steps | 15 Minutes

Step 1

Mix the hummus, salsa and lemon juice and set aside.

Step 2

In a skillet over medium-high heat, cook the jackfruit for 5 minutes. Use a spatula to break it up into smaller pieces as it cooks. Set aside.

Step 3

In five bowls, distribute one-half cup of brown rice into each bowl. Next, distribute the spinach into the five bowls. Then evenly distribute the jackfruit, pinto beans and carrot.