Vegan Burrito Bowl

Ingredients

white Jasmine rice

1/2 cup

bay leaf

1

water room temperature

3/4 cup

kosher salt

1/4 tsp

olive oil

1 tsp

lime zested and juiced

1/2 medium

lemon juice

1/4 tbsp

cilantro chopped

1/2 cup

avocado oil

3/4 tbsp

red onion thinly sliced

1/2 medium to large

green bell pepper thinly sliced into strips

1/2 large

oregano fresh, finely chopped

1/4 tbsp

black pepper freshly cracked

to taste

roma tomatoes finely chopped

6 oz

serrano or jalapeño pepper diced

1

red onion diced

3/8 cup

lime juice

1 1/4 tbsp

corn kernels fresh or frozen, defrosted

1 cup

garlic clove grated or crushed

1/2 fat

avocado ripe

1 medium-large

sofritas or Mexican black beans cooked

as needed

vegan sour cream

optional

romaine lettuce shredded

optional

Method

1. 01Rinse rice under cold tap water for 1 minute while agitating with your hands. Drain in a fine-mesh sieve.
2. 02Transfer rice to a medium saucepan. Add water, salt, bay leaf, and 1 teaspoon olive oil. Stir well.
3. 03Bring to a boil, then reduce heat to a simmer. Cover and simmer 7 minutes without stirring until liquid is absorbed and rice is tender.7 min
4. 04Remove from heat, uncover, layer a clean dish towel on top of the pan, and place lid back on. Steam 10 minutes.10 min
5. 05Remove bay leaf and fluff rice with a fork. Stir in lime zest, lime juice, lemon juice, and cilantro. Season with salt and remaining olive oil.
6. 06Heat avocado oil in a 12-inch frying pan over medium-high heat until shimmering. Add peppers, onion, oregano, salt, and pepper. Toss occasionally and cook 8 to 10 minutes until peppers are tender-crisp and onions are caramelized.
7. 07Add tomatoes to a colander set over a bowl. Sprinkle with 1/4 teaspoon salt. Rest 20 minutes to draw out water. Stir and drain accumulated liquid.20 min
8. 08Combine chile pepper, diced red onion, salt, and lime juice in a large bowl. Marinate 10 minutes, stirring once or twice.10 min
9. 09If using fresh corn, shave kernels from cob by positioning ear upright on a ramekin in a bowl and using a sharp paring knife to shave kernels downward.5 min
10. 10Heat a large skillet over medium-high heat for a few minutes. Add avocado oil and heat 30 seconds. Add corn kernels and cook undisturbed 3 to 5 minutes until starting to char.5 min
11. 11Stir corn, cook 2 to 3 minutes undisturbed, stir again, and cook for a total of 10 to 11 minutes until nicely charred. Sprinkle with salt.
12. 12Strain tomatoes, coaxing out water with a spoon. Add to bowl with onion mixture along with garlic and cilantro. Mix, fold in corn, crack in black pepper, and mix again. Taste and adjust salt or lime juice. Rest 5 to 10 minutes.10 min
13. 13Scoop avocado flesh into a bowl. Mash with lime juice, garlic, cilantro, cayenne, and cumin if using. Season with salt and pepper.5 min
14. 14Layer rice into bowls. Top with sofritas or black beans, fajita veggies, salsa, and guacamole. Finish with cilantro, vegan sour cream, or shredded lettuce if desired.