THIS recipe you’ll make EVERY WEEK Guaranteed!

Ingredients

• 1 medium head Green Leaf Lettuce (shredded thinly; Romaine or Iceberg can be used)
• 1 small Red Onion (finely chopped)
• 4 Roma Tomatoes (diced)
• 0.75 cup Cilantro (roughly chopped; divided for fresh garnish and sauce)
• 2 Lime (freshly squeezed juice)
• 3 Avocado (ripe, mashed to desired texture, seasoned with salt, pepper, lime)
• 1 cup Mayonnaise (regular or vegan mayo)
• 0.25 cup Sriracha (adjust heat to taste)
• 2 tablespoons Water (for mayo) (thins the spicy mayo)
• 0.5 cup Cashews (unsalted, raw; for cilantro‑lime sauce)
• 2 teaspoons Salt (divided between sauces and cooking)
• 4 tablespoons Olive Oil (divided for rice and beans sauté)
• 2 cups Long Grain Rice (rinsed 2‑3 times)
• 6 cloves Garlic (3 for rice, 3 for beans; minced)
• 2 Jalapeño (seeds removed, finely chopped; one for rice, one for beans)
• 2 teaspoons Smoked Paprika
• 2 teaspoons Sweet Paprika
• 0.5 teaspoon Dried Oregano
• 2 cans (400 ml each) Pinto Beans (drained and rinsed)
• 1 cup Plant‑Based Shredded Cheddar Cheese (optional topping)

Instructions

1. Shred the Lettuce

   Remove the core of the lettuce head and thinly shred the leaves using a sharp knife or a mandoline. Place the shredded lettuce in a large mixing bowl.

   Time: PT5M

2. Prep Fresh Veggies & Avocado

   Finely chop the red onion, dice the Roma tomatoes, and roughly chop 1/4 cup cilantro. Halve the avocados, remove pits, scoop flesh into a bowl, add a pinch of salt, cracked pepper, and the juice of one lime. Mash to desired texture.

   Time: PT10M

3. Make Spicy Mayo

   In a small bowl whisk together 1 cup mayonnaise, 1/4 cup sriracha, and 2 tbsp water until smooth. Transfer to a squeeze bottle for easy drizzling.

   Time: PT5M

4. Blend Cilantro‑Lime Cashew Sauce

   Combine 70 g cilantro, 1/2 cup raw cashews, 1 tsp salt, juice of one lime, and 1/3 cup water in a high‑speed blender. Blend on high until completely liquefied.

   Time: PT5M

5. Cook the Seasoned Rice

   Rinse 2 cups rice in a colander 2‑3 times, then drain. In a medium saucepan heat 2 tbsp olive oil over medium heat. Add 1 finely chopped onion, 1 chopped jalapeño (seeds removed), and sauté 5‑7 minutes until softened. Add 3 minced garlic cloves, 2 tsp smoked paprika, 2 tsp sweet paprika, ½ tsp dried oregano, and 1 tsp salt; stir for 30 seconds. Add the diced tomatoes and cook 2‑3 minutes until they release moisture. Stir in the rinsed rice, then add 2 cups water. Bring to a boil, reduce to medium‑low, cover, and simmer 15 minutes. Turn off heat and let steam, covered, another 10 minutes.

   Time: PT25M

   Temperature: Medium‑low

6. Prepare the Pinto Beans

   Drain and rinse two 400 ml cans of pinto beans. In a skillet heat 2 tbsp olive oil over medium heat. Add 1 finely chopped onion and 1 chopped jalapeño; sauté 5‑6 minutes. Add 3 minced garlic cloves, 2 tsp sweet paprika, 2 tsp smoked paprika, and 1 tsp salt; stir for 30 seconds. Add the beans and 1 cup water; cook 3‑4 minutes, stirring occasionally. Mash the beans with a fork or potato masher to a creamy‑but‑slightly‑chunky texture, adding a splash of water if needed. Remove from heat.

   Time: PT12M

   Temperature: Medium

7. Assemble the Burrito Bowls

   Divide the shredded lettuce among 5 bowls. Top each with a generous scoop of seasoned rice, then a spoonful of mashed beans. Add avocado mash, diced tomatoes, red onion, and a sprinkle of plant‑based shredded cheddar. Drizzle the spicy mayo and cilantro‑lime cashew sauce over the top. Finish with a pinch of fresh cilantro and a squeeze of lime if desired.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

12 g

Carbohydrates

65 g

Fat

15 g

Fiber

10 g