Vegan Brown Rice Salad Bowl

This quick and easy vegan brown rice burrito salad bowl is made with fresh good-for-you ingredients. It can also be thrown together in under 20 minutes and is the perfect dinner for those busy weeknights.

Course Salad

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 289

Author Kim

Ingredients

Chopped romaine lettuce for serving about 1-2 cups per serving
2-4 single serve Minute® Ready to Serve Rice depending on how much rice you'd like in your salad bowl (alternatively you can cook 2 cups brown Minute® rice and 1 3/4 water or vegetable broth over the stove according to package instructions)
3 tablespoons finely chopped fresh cilantro feel free to use more as desired
1 lime juiced
1 can black or pinto beans drained and rinsed
1 tablespoon olive oil
16 oz frozen fajita veggies*
1 teaspoon dried oregano
salt to taste
desired toppings such as; guacamole, salsa, dairy-free cheese, dairy-free sour cream and fresh cilantro

Instructions

Divide chopped lettuce into 4 bowls and microwave each Minute® Ready to Serve Rice cup for 60 seconds.
Meanwhile, saute fajita veggies in olive oil and season with oregano, until soft (about 5-8 minutes).
If desired, make guacamole and prepare toppings while rice and veggies are cooking.
An easy, tasty guacamole can be made by mashing an avocado with garlic salt, lime juice, paprika, crushed red pepper and salt. Season with a few dashes of each, taste and add more seasoning as needed.
Transfer rice from rice cups into a medium bowl and stir beans, lime juice and cilantro into rice.
Top lettuce with brown rice mixture, veggies and other desired toppings. Enjoy with chips!

Notes

*Feel free to use fresh sliced bell pepper and onion or use fresh precut fajita veggies that can be found in the produce department at your grocery store.
**Nutritional information calculated for 1 1/2 cups cooked brown rice, black beans and without toppings; like guacamole, cheese, salsa or sour cream.

Nutrition