Fiesta Burrito Bowls from The Plant-Based Cookbook: Vegan, Gluten-Free, Oil-Free Recipes for Lifelon

Ingredients

• 1 tablespoon chili powder
• 1 large red onion, diced
• 4 garlic cloves, minced
• 1 small jalapeño, deseeded and diced
• 1 small bunch cilantro, sliced scallions, lime wedges
• 1 teaspoon ground cumin
• 1 avocado, pit removed, peeled, and thinly sliced
• 3 scallions, thinly sliced
• 1 packed cup finely chopped kale or baby spinach
• 1 tablespoon freshly squeezed lime juice
• ½ teaspoon sea salt or to taste
• 1 batch Sour Cream
• 1½ cups cooked or canned black beans, drained and rinsed
• 1 yellow bell pepper, deseeded and diced
• ½ teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon sweet paprika
• 1 cup frozen corn kernels
• 1 (14.5 ounce) can diced tomatoes (regular or fire roasted)
• ½ teaspoon onion powder
• 1 red bell pepper, deseeded and diced
• 1½ cups dry brown rice