Vegetarian Mexican Rice Bowl Recipes

MEXICAN VEGETABLE RICE BOWL

Steps:

• Stir 1 tablespoon liquid amino acid and onion powder together in a small bowl to dissolve the powder into liquid; pour into a large plastic resealable bag; add zucchini and kale and work the bag to coat vegetables with the marinade. Squeeze bag to remove excess air and seal. Marinate vegetables for 10 to 15 minutes.
• Blend coconut milk, macadamia nuts, cashews, nutritional yeast, chili powder, remaining liquid amino acid, cayenne pepper, and red pepper flakes in a blender until smooth.
• Heat oil in a large skillet over medium-high heat. Pour zucchini and kale from the plastic bag into the skillet; saute just until heated through, 2 to 3 minutes.
• Divide cooked rice between two bowls; top each portion with about half the vegetable mixture. Drizzle the blended sauce over the vegetables.

VEGETARIAN MEXICAN RICE BOWL

Steps:

• In a medium pot over medium heat, melt the coconut oil and toast the rice for 2 minutes.
• Pour in the lime juice, then the coconut milk followed by the water, salt and cilantro.
• Let it cook on low heat for 15-20 minutes or until the water has dried out and the rice is soft.
• In a skillet, heat the olive oil then add the beans, paprika, salt, black pepper, garlic powder, cayenne pepper, tomato paste and water.
• Let it simmer for about 5-7 minutes on medium-high heat.
• Spoon the rice onto a bowl, top with the beans, guacamole and salsa.

CHIPOTLE-INSPIRED VEGAN BURRITO BOWL

Steps:

• Cook rice according to package instructions. Add lime juice, zest and cilantro and stir to combine.
• Combine tomatoes, red onion, jalapeño, and lime juice in a medium bowl. Stir to combine. Season with salt, to taste.
• In a small-medium bowl, mash avocado with lime juice, onion and cilantro. Season with salt, to taste.
• Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add corn, 1/4 teaspoon chipotle powder and 1/4 teaspoon chili powder. Stir and sauté for 5-8 minutes, or until begins to brown. Remove corn from pan.
• In a large bowl, toss tofu with remaining chili powder and chipotle powder. Working in two batches, add 1 tablespoon olive oil to the pan over medium-high heat and add half of tofu. Cook for 5 minutes, flipping over half way through, or until browned and crispy. Repeat with second batch.
• Build your bowl starting with the chipotle-lime rice, adding beans, tofu, corn, pico de gallo, and guacamole.

VEGETARIAN MEXICAN RICE

Steps:

• Rinse and soak rice in enough water for 15-20 minutes. Drain and set aside.
• Heat olive oil in a pan on medium heat. Once hot add chopped red onion and cook for a minute. Then add chopped jalapeno and cook for a minute.
• Add chopped garlic and cook for another minute.
• Add yellow corn and mix. Add cumin powder, salt, pepper and mix. You may also add some cayenne pepper at this point to increase the heat.
• Add the soaked rice to the pan and saute for 2-3 minutes.
• Add crushed tomatoes, vegetable broth or water and mix. Lower the heat to medium.
• Cover the pan and cook for 10 minutes. After 10 minutes, lower heat to low and cover and cook for another 5-10 minutes or till rice is soft and done.
• Switch off flame and let the rice remain covered. Remove cover after 10-15 minutes.
• Fluff with fork, add cilantro and lime juice.
• Serve vegetarian mexican rice as a side or main dish and enjoy!

QUICK AND EASY MEXI-BOWLS

Steps:

• Add all ingredients for the spice mix to a small bowl. Stir together until combined. Set aside.
• In a medium skillet over medium-high heat, add olive oil. Once hot, add yellow onion. Cook, stirring occasionally until softened, about 5 minutes. Stir in bell peppers and black beans. Cook until everything is warmed through, about 2 to 3 minutes, stirring occasionally. Remove from heat and set aside.
• Add chopped meat to a medium bowl with the spice mix. Toss to coat the meat evenly.
• Divide rice, black beans, meat, and salsa between four bowls, layering them in this order.
• Serve with toppings as desired.