Gracias Madre
Gracias Madre Vegan Chorizo Burrito Bowls Kit
Product Details
We've teamed up with our friends at Gracias Madre to develop these delicious vegan chorizo burrito bowls. These bowls are packed with all the goodies, including vegan chorizo from Abbot's Butcher, brown rice from Lundburg Farms, and all the fresh, crisp toppings you'd expect. Perfect for a quick, healthy lunch or dinner.
Ingredients: Romaine lettuce, Radish, Cilantro, Lime, Pepitas, Black beans (water, black beans, onions, dried green bell peppers, apple cider vinegar, avocado oil, tomato paste, sea salt, spices, garlic.), Organic brown rice, Vegan chorizo (filtered water, pea protein, tomato paste, extra virgin olive oil, red wine vinegar, onion powder, chili powder (chili pepper, cumin, salt, oregano, garlic, coriander, cloves), Spanish smoked paprika, sea salt, garlic powder, ground cumin, black pepper, oregano, chipotle peppers.) Guacamole (avocados, red onion, lime juice, olive oil, cilantro, jalapeno, garlic chive, Amchoor ground green mango, salt), Pepitas, Salt
Note: The vegan chorizo may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it the same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Romaine lettuce
Red radishes
Cilantro
Lime
Vegan chorizo (see note)
Black beans
Brown rice
Guacamole
Pepitas
What You'll Need
Olive oil
Hot sauce (optional)
Step 1
Shred the romaine. Thinly slice the radishes. Chop the cilantro, including some of the tender stems. Cut the lime into wedges for serving.
Step 2
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the vegan chorizo and sauté until browned and warmed through, 6-8 minutes.
Step 3
Meanwhile, reheat the rice and bean packets in the microwave for 90 seconds or according to package instructions.
Step 4
Divide the romaine evenly between the bowls and top with the rice and beans. Next add the radishes, guacamole and the vegan chorizo. Sprinkle with the pepitas and chopped cilantro and serve.
