Vegan Burrito Bowl

Beans, beans, the magical fruit, the more you eat, the more you... get a wonderful source of vegan protein ;). Mix it with veggies and cauliflower rice (you can totally use normal rice too) and it is a perfect combo. This is a great lunch to make for weekdays since it is so quick and it makes a few servings.

Ingredients

• Rice of your choice- recommend a Spanish or Mexican style if using pre-made version

• 1 can Black beans

• Vegetable stock

• Spinach

• Tomatoes

• Sour Cream (vegan option)

• Cheese mix (vegan option)

• S/P, garlic, onion, cumin

• Chipotle sauce

Directions

1. Start the rice and beans- cook rice according to directions. For the beans, rinse them thoroughly until there is no more foam. Add to a small pot and cover in vegetable stock. Add garlic, onion, cumin, and S/P. Bring to a boil. Let simmer for ten minutes. I like to 'half refry' mine- which is basically just smashing about half the beans in the pot. About half way through add a dash of the chipotle sauce.

2. While the beans and rice cook, prep the veggies you are adding. Dice tomatoes and finely chop the spinach.

3. Assemble the bowl- add rice, beans, tomatoes, spinach, sour cream, cheese, another dash of chipotle sauce.

**You could definitely add guacamole or avocado to this to make it even better ;). Also, if you can't find a chipotle sauce, you can buy the chipotle peppers and blend them to make your own!