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Sauté
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6
Servings
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Vegan

Burrito Bowl with Sautés

Ensemble Sautés with all of the classic burrito fixings plus yummy green avocado dressing and homemade pickled onions.

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Photo of chicken burrito with avocado tomatillo salsa.

Cooking Instructions:

Avocado Tomatillo Salsa:

Place all ingredients in a food processor and blitz until a chunky paste forms

Pickled Red Onion:

Place sliced red onions in a heat-safe container.  Bring vinegar, sugar and salt up to a boil then pour over the red onions; steep for 1 hour.

Burrito Bowl:

In a bowl, toss Ensemble Sautés with sazón seasoning

Bring a saute pan up over medium-high heat; add in 2 Tbsp oil and saute Ensemble Sautés until they are golden brown and warmed through; set aside somewhere warm

Scoop 1 cup of rice into a bowl then portion black beans, charred corn, pickled onions, tomatoes, salsa and Ensemble Sautés on top; drizzle with vegan sour cream and cilantro leaves

PRO TIP:

Pickled red onions will keep covered in the fridge for 3-4 weeks so make them in big batches and use throughout the month

Ingredients:

Avocado Tomatillo Salsa:

  • 1 lb tomatillos, husked, rinsed and charred
  • 2  large avocados
  • 1 serrano chili, sliced
  • ½ cup cilantro leaves
  • 1 lime, zested and juiced
  • 1 Tbsp salt

Pickled Red Onion:

  • 1  large red onion, sliced thinly
  • 2  cups apple cider vinegar
  • 1  cup sugar
  • 2  Tbsp salt

Burrito Bowl:

  • 10 cups rice, cooked
  • 6 cups black beans, cooked (or canned), drained
  • 3  cups avocado tomatillo salsa
  • 4  cups corn kernels, charred
  • 3 cups pickled red onions
  • 6 cups cherry tomatoes, halved
  • 3 cups vegan sour cream (coconut cream or cashew cream)
  • 3 cups cilantro leaves
  • 3 lbs Ensemble Sautés
  • 2 Tbsp Sazón Seasoning