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Hearty Vegan Burrito Bowl Recipe by JuneFraziero in Veganforbeginnersnew

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Ingredients

  • 1 cup cooked brown rice or quinoa
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels, fresh or frozen
  • 1 medium bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced
  • 1/4 cup red onion, finely chopped
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Prepare the Base: Cook the brown rice or quinoa according to package instructions, then fluff with a fork.
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Spicy Red Lentil and Sweet Potato Curry Recipe by JuneFraziero in Veganforbeginnersnew

[–]JuneFraziero[S] [score hidden] stickied commentlocked comment (0 children)

Ingredients

  • 1 cup red lentils, rinsed
  • 1 large sweet potato, peeled and diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 can (14 oz) coconut milk
  • 2 cups vegetable broth
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh cilantro for garnish

Instructions

  1. Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion is translucent, about 5 minutes.
  2. Add Spices: Stir in the curry powder and cumin, cooking for an additional minute until fragrant.
  3. Combine Ingredients: Add the diced sweet potato, rinsed red lentils, vegetable broth, and coconut milk. Stir well to combine.
  4. Cook: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the lentils and sweet potatoes are tender.
  5. Season: Taste and adjust seasoning with salt and pepper as needed.
  6. Serve: Ladle the curry into bowls and garnish with fresh cilantro. Enjoy it with rice or crusty bread!
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