Vegetarian Burrito Bowl

Ingredients

• •1 cup uncooked brown rice
• •2 cups vegetable broth
• •1 can (15 oz) black beans, drained and rinsed
• •1 cup corn (frozen or canned)
• •1 medium bell pepper, diced
• •1 small red onion, diced
• •1 tsp cumin
• •1 tsp chili powder
• •1 tbsp olive oil
• •Salt and pepper to taste
• •1 avocado, sliced
• •1 cup cherry tomatoes, halved
• •1 lime, cut into wedges
• •1/4 cup fresh cilantro, chopped (optional)

Instructions

1. 1

   Rinse the brown rice under cold water until the water runs clear.

2. 2

   In a medium pot, combine the rinsed rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until rice is tender and liquid is absorbed.

3. 3

   In a large skillet, heat olive oil over medium heat. Add the diced onion and bell pepper. Sauté for about 5 minutes until softened.

4. 4

   Stir in the black beans, corn, cumin, chili powder, salt, and pepper. Cook for another 5 minutes, stirring occasionally, until heated through.

5. 5

   Once the rice is cooked, fluff it with a fork and divide it into four bowls.

6. 6

   Top each bowl of rice with the bean and corn mixture, sliced avocado, cherry tomatoes, and cilantro if using.

7. 7

   Serve with lime wedges on the side for squeezing over the bowls.