A Vegan Burrito Bowl with lettuce, hoisin mushrooms, grilled corn, avo, lime wedges and black beans https://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

Serves 4



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

lime wedges

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.