Tag: Lotus Foods

Chipotle-Inspired Vegan Bowl

Thanks to Christine Waltermyer & The Natural Kitchen Cooking School

Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

Do you have a hard time cooking rice? Thanks to Christine Waltermyer and the Natural Kitchen Cooking School, you can learn the best tips and tricks for making the perfect, fluffy rice – just like your favorite restaurants do!

What could make this even better? Learning how to make Chipotle-Inspired Vegan Bowls!

All ingredients – including Lotus Foods Rice (on sale!) – can be found at your favorite Basil Bandwagon Natural Market today.

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Chipotle-Inspired Vegan Bowl

Course dinner, Lunch, Main Course

Keyword chipotle, dinner, lunch, vegan

Servings 4

Ingredients

• 1 cup dried black beans

Cilantro Lime Rice

• 1 cup Lotus Foods pink rice or other uncooked rice of your choice
• 1 tablespoon lime juice
• 1 tablespoon sliced scallion
• 3 tablespoons chopped cilantro

Carrot Pico De Gallo

• 2 large carrots diced (about 2 cups)
• ¼ cup diced red onion
• Sea salt to taste
• 1 tablespoon lime juice

Guacamole

• 2 avocados
• 2 teaspoons lime juice
• 1 tablespoon diced red onion
• 2 teaspoons chopped cilantro
• Sea salt

Pumfu & Mushrooms

• 1 tablespoon olive oil
• 8 ounces button mushrooms sliced
• 8 ounces Pumfu diced

For The Bowls

• Shredded lettuce
• 8 ounces dairy-free sour cream (I used Kite Hill)
• 4 ounces shredded vegan cheese or cheese of your choice (I used Nuts for Cheese Black Garlic)
• Fresh cilantro chopped
• Primal Kitchen Cilantro Lime

Instructions

• Cook the black beans according to package directions.
• Rinse the rice. Bring a medium size pot of water to a boil. Add the rinsed rice. Boil it for a few minutes. Drain through a strainer and rinse. Place the rice back in the pot and add 1 ¾ cup fresh water. Bring to a boil over medium high heat. Reduce the heat to low and cover. Cook for 40 minutes or until tender. Place in a bowl to cool. Add the lime juice, scallion and cilantro. Stir well.
• Place the diced carrots in a medium pot. Add 1 cup water. Bring to a boil over medium high heat. Reduce the heat to low and cook, covered, for 20 minutes. Drain any remaining water and place the carrots in a bowl. Add the remaining Pico De Gallo ingredients. Stir well. Set aside.
• Make the guacamole. Remove the pits from the avocados. Scoop out the avocado and place it in a large bowl. Partially mash the avocado. Add the remaining guacamole ingredients and stir to combine.
• Prepare the Pumfu and mushrooms: Heat a large skillet over medium heat. Add the sliced mushrooms and a pinch or two of sea salt. Cook and stir for a few minutes. Add a tablespoon of the dairy-free sour cream. Cook and stir for a few minutes. Add the Pumfu. If you want to add seasonings like fajita seasoning, add it at this point. Cook for 5 more minutes.
• Assemble your bowls: Add a scoop of cilantro lime rice to each bowl. You can arrange the ingredients in rows or scoops around the bowl. Add a portion of beans, lettuce, guacamole, carrot pico de gallo, and Pumfu-mushroom mixture. Top each bowl with a dollop of sour cream, shredded cheese and a drizzle of dressing. Sprinkle with some cilantro.
• Enjoy!

Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!