Guilt-Free Vegan Avocado Rice Bowl

Despite what the title may suggest, I am not a vegan. I thoroughly enjoy consuming meat, however I have categorized this particular recipe as vegan because it coincidentally is free of meat and any animal by-products because of my food intolerances (gluten, dairy and egg).

I created this recipe while cooking up at school this past week, and I thought it was quite tasty and therefore I wanted to share it with all of you.

You will need:

  • 1/2 Cup jasmine rice, uncooked
  • 2 Sol Cuisine portobello mushroom burgers
  • 1/4 cup pureed avocado
  • 1 cup assorted vegetables (for example, mushrooms, snow peas, carrots, asparagus
  • Frank’s buffalo sauce
  • Tobasco green chilli sauce
  • Salt and pepper

Instructions:

  1. In a sauce pan combine jasmine rice with 1 cup of water. Bring to a boil then allow to simmer for approximately 10 minutes or until rice is tender.
  2. Remove cooked rice from sauce pan and add mixed vegetables with 1/4 cup water. Season with salt and pepper. Once cooked, toss vegetables with the cooked jasmine rice in the same pan and allow to sit on low heat.
  3. Microwave the mushroom patties for 2 minutes. Flip the patties over, microwave for an additional 2 minutes and remove from microwave. Add patties to the vegetable and rice mixture.
  4. Season the mixture with salt and pepper and add the hot sauces to meet your preference. Remove from heat and serve with the avocado puree on top.

This recipe feeds one person however it can be easily adapted to feed more. One serving totals to approximately 600 calories and is filled with various nutrients and healthy fats.

If you prefer to have this recipe with something other than a mushroom patty, it tastes great with chicken, steak and even fish (I have tried all three combinations). The rice can also be swapped for pasta and any vegetables that are in season.

Bon appetit!

 

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