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Burrito Bowl with Sautés

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

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


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


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
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