Chipotle Veggie Burrito Bowl

Rice:
1 cup brown rice

2 ¼ cups water or 1 ¼ cup water, if cooked in InstaPot for 25 minutes

½ tsp salt

½ tsp cumin powder

¼ tsp black pepper

Cook rice on medium heat in a stainless pot, with water and spices for about 25 minutes until soft

Spicy Black Beans:

1 Can Black Beans 15oz, drained and rinsed OR 1 cup dried beans cooked in InstaPot (you can saute in pot, but I would do separate and add cooked beans to saute pan to keep the tomatoes more fresh)

1 Tbsp refined coconut oil

½ onion, diced

2 cloves garlic, minced

1 large tomato, diced

½ cup fresh cilantro, finely chopped

½ tsp chili powder

1 tsp dried oregano

½ tsp salt

In a saute pan, heat oil and add onions and garlic until soft. Add tomatoes, spices and cook for 5 minutes. Add cilantro and beans and cook for another 5 minutes. Turn off heat and cover with a lid.

Sautéed Veggies:
½ green zucchini, cut into small pieces

½ yellow crookneck squash, cut into small pieces

½ cup purple cabbage, cut into small pieces

½ orange bell pepper, cut into small pieces

1 tsp refined coconut oil or vegan butter

½ tsp chipotle pepper flakes

½ tsp salt or to taste

¼ tsp garlic powder

In a saute pan, heat oil, at cabbage first and cook for 5 minutes, add rest of veggies and spices and saute until soft.

Avocado Lime Sauce:
1 large avocado, pitted

1 large garlic clove

2 tablespoon fresh lime juice

1 tablespoon water

½  tsp fine sea salt, or to taste

¼ black pepper

You can mix by hand or in a food processor ( it will make it really smooth)

Divide the rice between 2 to 3 bowls. Top each with a couple scoops of the hot black bean mixture and veggies and a large spoonful of the Avocado-Lime Sauce. Garnish Hot Sauce of your choice, shredded romaine lettuce and fresh tomatoes. Serve immediately.