A Vegan Burrito Bowl with lettuce, hoisin mushrooms, grilled corn, avo, lime wedges and black beans http://bit.ly/2U2n02R is exactly what you want to eat as Spring sets in and nature starts to feel fresh and alive again! #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #spring2019 #travelwithyourtongue #flexitariandiet #umami #blendability #relaxedeating #nourishbowl #hoisinsauce #brownrice #vegansalad #burritobowl
Vegan Burrito Bowl
15ml avocado oil
250g white button mushrooms, thickly sliced
45ml hoisin sauce
400g cooked brown rice
2 baby cos lettuces, leaves separated
2 fresh corns, cooked and grilled
1 red pepper, roasted and sliced
1 avocado, sliced
1 can black beans, drained
45ml olive oil
15ml rice wine vinegar
salt and milled black pepper
fresh coriander leaves
gluten-free chips or nachos
1 Heat the oil in a pan and fry the mushrooms for 3 minutes. Add the hoisin sauce and cook for 2 minutes.
2 Arrange the brown rice in the serving bowls and arrange the lettuce leaves on top, followed by the mushrooms, corn, pepper, avocado and black beans.
3 Whisk the olive oil, vinegar and salt and milled black pepper together and drizzle over the salad. Serve with coriander leaves, lime wedges and nachos.