JessicaI have taken all of our favourite burrito toppings and put them into a gluten free burrito bowl! We love burritos, who doesn’t? My husband and I used to get burritos for dinner every Friday night for years. I would occasionally try to make them at home but trying to fold the wraps into a burrito was a huge pain. Once our house went gluten free making burritos at home did not become any easier with gluten free wraps! So I decided to save myself the hassle and just put everything into a bowl. The result is a dish that tastes just like a burrito but without the aggravation of trying to fold it.
There are a lot of different components to this recipe but they all come together quickly, except for the rice which takes the longest to cook. We like to use brown basmati rice for pretty much everything but you can use whatever rice is your family’s favourite.
I like to make the sauce at least an hour ahead of time so that the flavors have time to marry and because I use frozen chipotle peppers, they have time to defrost. Kitchen Tip: When I buy chipotle peppers in adobo sauce it takes a while for us to go through the can so I simply empty the can into a freezer bag, flatten it and freeze. Whenever I need a pepper or sauce I can break apart what I need. As a bonus I find the chipotle peppers easier to chop when they are frozen.
Once the rice is cooking and the sauce is made I chop up a tomato and cilantro and set aside. You could also use some jalapeno, red onion, guacamole, my cashew sour cream or my cheese sauce, whatever your favourite burrito toppings are.
For the “meat” portion of the burrito I love Gardein beefless ground. It is vegan and gluten free and cooks up very fast. I use half a package, add some taco seasoning and water and it is done in 5 minutes. While that is cooking I heat half a can of black beans with some salsa. Lastly I just microwave some corn, set out the salsa and tortilla chips and dinner is served!
Gluten free Burrito bowl
All of the flavors of a burrito without the hassle of the wrap!
4
servings5
minutes1
hour454
kcal1
hour5
minutesKeep the screen of your device on
Ingredients
1 1/2 cups uncooked brown rice
1/3 cup plain vegan yogurt
2 tbsp vegan mayonnaise
1 tbsp lime juice
3/4 tsp garlic powder
1 chipotle pepper in adobo sauce, finely chopped
1/4 tsp salt
1/2 can of black beans, drained and rinsed (approx. 3/4 cup)
2 tbsp salsa
1/2 cup frozen corn
1 medium tomato, chopped
3 tbsp cilantro, washed and roughly torn
1/2 package Gardein beefless ground (195 g)
1/2 tbsp vegetable oil
1 1/2 tbsp taco seasoning
Directions
- To make the burrito sauce, combine the yogurt, mayonnaise, chipotle pepper, lime juice, garlic powder and salt in a small bowl. If needed add a tablespoon or two of water to thin the sauce. Cover and place in the refrigerator.
- Make the rice as per the package instructions.
- In a small saucepan add the black beans and salsa. Heat over medium heat for 5 minutes, stirring occasionally.
- In a medium frying pan heat the vegetable oil. Add in the Gardein beefless ground and stir. When the ground starts to darken add in the taco seasoning and 1/4 cup of water. Stir until everything is mixed and the water has been absorbed. Set aside.
- Cook the corn in either the microwave for 1 to 2 minutes or on the stove top in a small saucepan just until it is heated through.
- On a large plate, combine all of the burrito ingredients over the cooked rice. Top with sauce and cilantro.
Notes
- Ensure all ingredients are gluten free if required.
- You can use store bought gluten free taco seasoning or make your own.
- The cook time is dependent on the time it takes to cook the rice.
- Nutritional information is calculated with brown jasmine rice.
- Nutritional values are a rough estimate.
Nutrition Facts
- Total number of serves: 4
- Calories: 454kcal
- Carbohydrates: 73.7g
- Protein: 19g
- Fat: 11.1g
- Saturated Fat: 2.4g
- Cholesterol: 0mg
- Sodium: 696.2mg
- Potassium: 658.7mg
- Fiber: 6.1g
- Sugar: 3.8g
