Vegan Mexican Rice Bowl

Vegan Mexican Rice Bowl

1/2 cup brown rice

1 cup water

2 ripe avocados

1/2 red onion

1 small tomato

1/2 lime

a handful of fresh cilantro, chopped

salt and pepper

2 onions

10-12 mushrooms

2 bell peppers

2 cans of beans (black and pinto work well)

1 container of firm tofu (optional)

1/2 tsp red pepper

1 tsp garlic salt

1 head of lettuce

1 jar of salsa, preferably fresh

cilantro to season

Place water in a sauce pan, bring to a boil, and add rice. Cook according to package instructions. Meanwhile, slice the avocados and place in a medium bowl, mashing until smooth. Chop the red onion, tomato, and cilantro. Add to the avocado mash and stir to combine. Season with salt and pepper and the  juice from the lime. Place in the refrigerator until ready to serve.

Slice all the vegetables into bite sized pieces. Heat oil over medium heat in a nonstick skillet. Saute onions and pepper until caramelized. Add mushrooms and cook for a few minutes more. Meanwhile, slice the tofu into small cubes and press between a towel. This technique takes a lot of the water out of the tofu and makes for a much firmer and more flavorful bite. Rub the cubes in the red pepper and garlic salt and place in a smaller skillet with 2 tablespoons of oil. Cook over medium heat until cubes are golden brown on all sides. By this time, the vegetables should be nice and soft. Add the beans and season with salt and pepper. Cook a few minutes more or until most of the liquid has been absorbed.

To assemble the bowls, put about a 1/2 a cup of rice on the bottom and drizzle with lime juice. Next comes the lettuce, tofu, vegetable mixture, and finally the guacamole and salsa. Season with a little cilantro and serve.

Yield: approximately 6 servings