Vegan Burrito Bowl Recipe | woman&home Magazine

Ingredients

• 15ml avocado oil
• 250g white button mushrooms, thickly sliced
• 45ml hoisin sauce
• 400g cooked brown rice
• 2 baby cos lettuces, leaves separated
• 2 fresh corns, cooked and grilled
• 1 red pepper, roasted and sliced
• 1 avocado, sliced
• 1 can black beans, drained
• 45ml olive oil
• 15ml rice wine vinegar
• Salt and milled black pepper
• To Serve:
• Fresh coriander leaves
• Lime wedges
• Gluten free chips or nachos