VEGAN MY VERSION OF CHIPOTLE BOWL!

VEGAN MY VERSION OF CHIPOTLE BOWL!

• 1 cup of brown rice
• 1 can of black beans, drained and rinsed
• 1 avocado, sliced
• 1 red onion, diced
• 1 red bell pepper, sliced
• 1 tablespoon of olive oil
• 1 teaspoon of ground cumin
• 1 teaspoon of chili powder
• 1/2 teaspoon of garlic powder
• Salt and pepper to taste
• Optional toppings: chopped fresh cilantro, lime wedges, hot sauce, and vegan sour cream or cheese

1. Cook the brown rice according to package instructions and set it aside.
2. Preheat the oven to 400°F (200°C).
3. In a large bowl, mix together the black beans, diced red onion, and sliced red bell pepper. Add olive oil, ground cumin, chili powder, garlic powder, salt, and pepper to taste, and mix well.
4. Spread the mixture on a baking sheet and roast in the oven for 15-20 minutes, or until the vegetables are tender and lightly browned.
5. To assemble the bowl, start with a base of cooked brown rice, then add the roasted black bean and vegetable mixture on top. Top with sliced avocado and any additional toppings of your choice, such as chopped cilantro, lime wedges, hot sauce, or vegan sour cream or cheese.