Raw Vegan Chipotle Burrito Bowl
Before I went fully raw vegan, going to Chipotle for a vegan burrito was a favorite past time. So delicious and satisfying. I was slightly devastated when I had to give it up. No lie. However I tried my hand at making a version that would work with my new raw vegan lifestyle and guys, let me just tell you, it did not disappoint. This recipe is SO much healthier and extremely tasty! All of the ingredients are refreshing, hydrating and won't put you in a burrito coma. Give it a try. Seriously a game changer!
This recipe is from our 7 Days Raw Ebook
1/2 LARGE JICAMA ROUGHLY CHOPPED
1/2 HEAD CAULIFLOWER ROUGHLY CHOPPED
HANDFUL OF FRESH CILANTRO CHOPPED
1 HEAD ROMAINE LETTUCE CHOPPED
2 LARGE TOMATOES
1 SMALL RED ONION
1 EAR OF CORN, KERNELS CUT
1/4 TSP GARLIC POWDER (OR GARLIC
PINCH OF SALT (OPTIONAL)
HOT PEPPERS (OPTIONAL)
-PEEL JICAMA. ROUGHLY CHOP JICAMA AND CAULIFLOWER.
- IN A FOOD PROCESSOR USING THE S BLADE, PULSE JICAMA AND
CAULIFLOWER UNTIL “RICE” CONSISTENCY
- ADD CILANTRO TO FOOD PROCESSOR AND PULSE TO
COMBINE WITH RICE. POUR INTO LARGE BOWL.
- TO MAKE YOUR GUACAMOLE, IN A SEPARATE SMALL BOWL,
MASH THE AVOCADO WITH 1 CHOPPED TOMATO, 1 TBSP CHOPPED
RED ONION, GARLIC POWDER AND A SQUEEZE OF LIME AND A
PINCH OF SALT.
-TO MAKE THE CORN SALSA, IN A SMALL BOWL ADD THE CORN
KERNELS, ANOTHER TBSP OF RED ONION ,THE REMAINING
TOMATO CHOPPED, 1 TBSP OF CHOPPED CILANTRO, DESIRED
AMOUNT OF CHOPPED SEEDED HOT PEPPERS AND A PINCH OF
SALT. MIX WELL.
- IN A LARGE BOWL, SCOOP IN ABOUT HALF OF THE RICE, A
LAYER OF CHOPPED ROMAINE, A LAYER OF CORN SALSA AND A
LAYER OF GUACAMOLE. SQUEEZE LIME JUICE ON TOP AND
SPRINKLE ADDITIONAL SALT IF DESIRED. SERVES 1-2.