Vegan Burrito Bowl

Instructions

1. Step 1

   Rinse the white rice in the saucepan until the water runs mostly clear, then drain the rinsing water and leave the rice in the saucepan.

   Ingredients used: 150.0 gr White Rice

   Cookware: saucepan

2. Step 2

   Add the water to the rinsed rice in the saucepan and bring it to a full boil over high heat.

   Timer: 5 min (scalable)

   Ingredients used: 300.0 ml Water

   Cookware: saucepan — high heat

3. Step 3

   Reduce the saucepan to medium-low heat and simmer until the water is absorbed and the rice is tender, with no liquid remaining.

   Timer: 18 min (scalable)

   Cookware: saucepan — medium-low heat

4. Step 4

   Warm the black bean and sweet corn together in the skillet over medium heat, stirring with the cooking spoon until steaming throughout.

   Timer: 8 min (scalable)

   Parallel with step: 3

   Ingredients used: 240.0 gr Black Bean, 140.0 gr Sweet Corn

   Cookware: cooking spoon, skillet — medium heat

5. Step 5

   Using the chef's knife, chop the lettuce and peel, pit, and dice the avocado while the rice and bean-corn mixture cook.

   Ingredients used: 1.0 piece Avocado, 80.0 gr Lettuce

   Cookware: Chef Knife

6. Step 6

   Using the clean cooking spoon, divide the rice into two serving portions and top with the warmed black bean and sweet corn mixture, lettuce, avocado, and salsa. Taste the rice, beans, corn, and salsa together, then add the salt and serve.

   Ingredients used: 180.0 gr Salsa, 2.0 gr Salt

   Cookware: cooking spoon, saucepan, skillet