This lovely, 100% plant-based dinner takes only 30 minutes to make from start to finish. It's the perfect weeknight dinner to throw together after a long day at work or school.

If you haven't heard about @hearts-to-hearts' #veganwednesday initiative. Go check out this amazing steemian's blog. She is so passionate about spreading the whole food vegan lifestyle. Another amazing woman you should definitely check out is @woman-onthe-wing and her #makeithealthy project!

Yummy vegan food doesn't have to take up all your precious evening time! Though I love spending hours in the kitchen, these days the bakery projects takes up so much of our time, but that doesn't mean we have to rely on processed or takeaway food.

To be honest, making this dish takes as much time as ordering and picking up your pre-made dinner and it's so much better for you! No processed items or nasty chemicals in this dish.

🍲 TEX-MEX BURRITO BOWL WITH AVOCADO SAUCE AND BROWN RICE 🍲

---

INGREDIENTS (serves 2)

---

For the burrito bowl

---

• 1 cup uncooked brown rice
• 3/4 cup cooked kidney beans (½ cup dried = 1.5 cups cooked = 1 15 oz can drained)
• 2 cloves garlic, minced
• 1/2 cup onion, finely chopped
• 1 cup carrot, finely chopped
• 1/2 cup bell pepper, finely chopped
• 1.5 cup tomatoes, chopped
• 2-3 tbsps Tex Mex seasoning (scroll down if making your own)
• 0.5-1 cup water
• 2 cups spinach, shredded

FYI: My Tex Mex Seasoning for this recipe: 2 tsp ground cumin seeds, 1 tsp ground coriander seeds, 1 tsp paprika powder, 1 tsp turmeric powder, 1 tsp dried oregano, 1 tsp cayenne pepper (or to taste for less heat), 1 tsp garlic powder

For the avocado sauce

---

• 1/2 avocado, mashed
• 1 clove garlic, minced
• Black pepper and sea salt to taste
• 1/2 lime, juice only
• Freshly chopped parsley or cilantro

INSTRUCTIONS

---

1. Cook rice according to the instructions on the package.
2. Heat cooking oil over medium heat. Sauté the onion for 2 minutes. Stir in the garlic and Tex Mex herbs and cook for 2 to 3 minutes more, stirring regularly so the spices do not burn.
3. Then add bell pepper and carrots. Cook for 2 to 3 minutes before adding the tomatoes, water, tomato paste, black pepper, and salt. Stir well, cover, and cook for 15 minutes. Stir occasionally. Add more water if needed. Optional: add chili paste or chili pepper if you want
4. Meanwhile, mash all avocado sauce ingredients in a bowl until smooth, creamy texture. You could also use a blender to create a smoother consistency.
5. Last 5 minutes add kidney beans and spinach. Cook until heated through.

ENJOY THE REST OF YOUR WEEK!

---

---

ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1

---

LET'S CONNECT!

Website - Facebook - Google+ - Twitter - Pinterest - YouTube

---

FYI: For green smoothie tips, tricks, and recipes, download my FREE green smoothie eBook HERE!

---

🥑🍓🍆 FIND MORE YUMMY PLANT-BASED CREATIONS BELOW 🥑🍓🍆

GREEN SMOOTHIE OF THE DAY | SPICY MANGO CASHEW MID-MORNING KICK 🌶 🌶 🌶
HEALTHY LUNCH IDEA | AVOCADO ORANGE SALAD WITH SESAME MUSTARD DRESSING
ORANGE SMOOTHIE OF THE DAY | HEMP-INFUSED PROBIOTIC CARROT LASSI
MOTHER DAY'S TREAT | TURMERIC MANGO COCONUT SUPERFOOD TARTLETS
30-MIN VEGAN DINNER | ZOODLES WITH HOMEMADE SPINACH FALAFEL AND TOMATO SAUCE
GREEN SMOOTHIE OF THE DAY | POMEGRANATE GREEN GODDESS SMOOTHIE

---