Fat-Free Burrito Bowl with Peas Guacamole

Recipe by
Total Time:
1.25 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Boil Recipe
Difficulty: Easy

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  • 1 cup - long-grain brown rice, like basmati
  • 3 cups - vegetable stock
  • 2 cups - packed cilantro or coriander leaves
  • Juice of 1 lemon
  • 1/4 of a regular-sized habanera pepper (use more or less per taste)
  • salt to taste
  • 1 cup - black beans, soaked for several hours or overnight. Cook the beans on the stovetop or in a pressure cooker until tender. Reserve a cup of the cooking liquid and strain the beans.
  • 1/4 cup - vegetable stock
  • 1- large onion, finely chopped
  • 5-6 cloves - garlic, minced
  • 1 - chipotle chilli in adobo sauce, finely minced
  • salt and ground black pepper to taste

How to Make Fat-Free Burrito Bowl with Peas Guacamole

  • Place the cilantro, lemon juice and pepper in a blender with half cup of the vegetable stock.
  • Blend into a smooth paste.
  • Place the rice in a strainer and wash it.
  • Washing the rice ensures it won't burn as soon as you put it on a dry saucepan (remember we are not using any oil here).
  • Heat a saucepan and add washed rice.
  • Saute for a minute or until the rice starts to dry and turn opaque.
  • Add the cilantro paste and the remaining vegetable stock and salt to taste.
  • Boil, then turn the heat down to low and put on a tight-fitting lid.
  • Let it cook undisturbed for 45 minutes.
  • Turn off the heat and let it continue to stand for at least 10 minutes more.
  • Recipe courtesy: Holy Cow Vegan