This grilled veggie vegan burrito bowl recipe is packed with
flavour and so much healthier than takeout. You will definitely be eating the
rainbow when you get this bowl on the table and the mix of hearty rice and beans
with fresh tomatoes, creamy avocado and grilled corn and peppers will fill you
up for the rest of the day.
Growing up in Canada I always associated corn with summer and
barbeques, but I suppose it makes sense that the season is later in Spain. I
don’t know why I couldn’t find it in the summer, though, and unfortunately now
it’s too cold and rainy for a barbeque.
For the cilantro-lime dressing
½ cup (75 grams) raw cashews, soaked in hot water for at
least 15 minutes
½ cup water
¾ cup packed (about 45 grams) fresh cilantro
The juice of 1 lime
1 teaspoon salt
For the burrito bowls
- 2 tablespoons olive oil, divided
- Half a medium onion, diced
- 2 cloves of garlic, minced
- 1 cup of rice* (I used white short grain)
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full recipe : www.cilantroandcitronella.com