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Burrito Bowl with Avocado Sauce
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Burrito Bowl with Avocado Sauce and Brown Rice

This Burrito Bowl with Avocado Sauce takes only 30 minutes to make from start to finish. It's the perfect weeknight dinner to throw together after a long day at work or school.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dinner
Servings: 2
Calories: 413kcal

Ingredients

For the stew

  • 1 cup brown rice uncooked
  • 3/4 cup cooked kidney beans drained and rinsed
  • 2 clove garlic minced
  • 1/2 cup onion finely chopped
  • 1 cup carrot finely chopped
  • 1/2 cup bell pepper finely chopped
  • 1.5 cup tomato chopped
  • 2-3 tbsps Tex Mex seasoning (scroll down if making your own)
  • 0.5-1 cup water
  • 2 tbsps tomato paste
  • 2 cups spinach shredded

For the avocado sauce

  • 1/2 avocado mashed
  • 1 clove garlic minced
  • sea salt to taste
  • black pepper to taste
  • 1/2 lime/lemon juiced (use less if using lemon)
  • 1 tbsp plain unsweetened yogurt (optional)

Instructions

  • Cook rice according to the instructions on the package.
  • Heat cooking oil over medium heat. Sauté onion for 2 minutes. Stir in the garlic and tex mex herbs. cook for 2-3 minutes more while stirring.
  • Then add bell pepper and carrots. Cook for 2-3 minutes. Then add tomatoes, water, and tomato paste. Stir well, cover and cook for 15 minutes. Stir occasionally. Add more water if needed.
  • Optional: add chili paste or chili pepper if you want
  • Last 5 minutes add kidney beans and spinach. Season with sea salt and black pepper to taste.
  • While stew is cooking, mash all avocado sauce ingredients in bowl until smooth, creamy texture. Use a small food processor if you want.

Notes

My Tex Mex Seasoning for this recipe (serves 2): 2 tsp ground cumin seeds, 1 tsp ground coriander seeds, 1 tsp paprika powder, 1 tsp turmeric powder, 1 tsp dried oregano, 1 tsp cayenne pepper (or to taste for less heat), 1 tsp garlic powder

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