Here’s a protein and texture-packed Buddha Burrito Bowl put together by leeksnbeets ❤️
What’s in your bowl today? 😋
IN THIS BOWL 👉🏻 A base of spring mix and baby spinach topped with sangria tomatoes, avocado, red onion, chili kidney beans, corn hummus, smoky chipotle carrots, garlic green peas, charred herb corn kernels, cilantro, jalapenos and pearl couscous.
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❇️ FOR THE PEARL COUSCOUS 👉🏻 In a pot heat up 1 tbsp avocado oil and once hot add 1 cup pearl couscous and toast on medium heat 1-2 mins, stirring frequently to evenly toast. Couscous should get slightly golden. Transfer toasted couscous to a bowl. In the same pot bring 1½ cups water, 2 tsp sizzling pepper seasoning mix (or blend of choice) and 1 tsp sea salt to a boil. Once boiling add the toasted pearl couscous and bring to a boil once more then lower to simmer and cover until all the water has been absorbed (couscous should remain moist though), about 10 mins. Remove from heat and let sit covered for 5 mins then fluff with fork and enjoy!
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