Vegan Chorizo Rice Bowl
Jasmine turmeric rice with vegan chorizo, refried beans, vegan cheddar cheese, pico de gallo, lettuce & radishes
Servings 9
Calories 290kcal
Ingredients
Yellow Jasmine Rice
- 1 3/4 cup water
- 1 cup jasmine rice
- 1/4 tsp kosher salt
- 1/4 tsp granulated garlic spice
- 1/8 tsp ground cumin
- 1/8 tsp ground turmeric
Refried Beans
- 2 1/4 tsp olive oil
- 2 Tbsp yellow onion trimmed, minced
- 1 1/3 cans refried beans vegetarian (16 oz cans)
Vegan Chorizo
- 1 Tbsp 2 tsp olive oil
- 1 3/4 tsp fresh garlic cloves peeled, minced
- 2 Tbsp ancho pepper flavor concentrate
- 1 3/4 tsp smoked paprika
- 1 bag frozen vegan crumbles 13.5 oz
- 2 1/2 tsp red wine vinegar
- 1/2 tsp dried oregano leaves
- 1/4 tsp kosher salt
- 2 pinches ground allspice
Toppings (optional)
- 1/2 cup shredded vegan cheddar cheese
- 1/2 cup Pico de Gallo or salsa
- 4 cups romaine lettuce shredded
- 1 cup red radish trimmed, sliced
Instructions
Yellow Jasmine Rice
- In stockpot over high heat, combine all ingredients. Stir. Bring to a boil. Reduce heat. Cover.
- Simmer until rice is tender and liquid is absorbed, 8 to 10 minutes. Remove from heat. Let stand 5 minutes. Fluff.
Refried Beans
- In stockpot over medium-high heat, heat oil.
- Add onion. Sauté until onion is lightly caramelized
- Add refried beans. Bring to a boil. Reduce heat. Cover. Simmer 5 minutes.
Vegan Chorizo
- In stockpot over medium-high heat, heat oil. Add garlic. Sauté until aromatic, 30 seconds. Stir in flavor concentrate and smoked paprika. Cook 30 seconds.
- Add remaining ingredients. Mix well. Sauté until heated through.
- For serving, layer 1/2 cup rice, 1/4 cup refried beans, and 1/4 cup vegan chorizo. Top with 1 Tbsp cheddar cheese, 1 Tbsp pico de gallo or salsa, 1/2 cup shredded romaine, and 2 Tbsp sliced radish.
Nutrition
Calories: 290kcal | Carbohydrates: 40g | Protein: 15g | Fat: 8g | Saturated Fat: 1.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 680mg | Fiber: 7g | Sugar: 3g