This 20-minute takeout dupe (from a restaurant that rhymes with chip boat lay) is one of my go-to lunches! Fresh, filling, and easily customizable, this soyrizo burrito bowl will hopefully become one of your favorites, too. Plus, you won’t be charged $3 for a spoonful of guac!
Ingredients/ shopping list:
- soy chorizo (the Trader Joe’s brand is my favorite!)
- 1 cup long-grain rice
- 2 limes
- 1 bunch fresh cilantro
- 1 bay leaf
- 3-4 tomatoes
- 1 red onion
- 1 jalapeno, or to spice preference
- bell pepper
- 1-2 avocados
- salt
Cooking Instructions:
Step 1.
1. In a pot, add 1 cup rice to 2 cups water. Add 1 bay leaf and a pinch of salt, bring to a boil then cover and turn to low. Keep covered for 20 minutes or until cooked.
Step 2.
In a pan, cook soyrizo for 4-5 minutes or until browned. Set aside.
Step 3.
To make pico, chop tomatoes, half a red onion, and very finely chop a jalapeno. Combine, and add the juice of half a lime and a pinch of salt.
Step 4.
To make guacamole, mash avocado. Add the juice of half a lime and a pinch of salt.
Step 5.
To make fajita veggies, thinly slice bell pepper and other half of red onion. Sautee in neutral cooking oil for 4-5 minutes or until browned and softened.
Step 6.
When rice is ready, remove bay leaf and squeeze in the juice of half a lime. Stir in a handful of fresh chopped cilantro.
Step 7.
This is the fun part! Add rice and soyrizo to bowl, and choose your toppings. I also sometimes add Tofutti sour cream, beans, crushed tortilla chips, or vegan cheese for extra flavor. Enjoy!
