Name: Vegan Chorizo Rice Bowl
Ingredients: 1 3/4 cup water; 1 cup jasmine rice; 1/4 tsp kosher salt; 1/4 tsp granulated garlic spice; 1/8 tsp ground cumin; 1/8 tsp ground turmeric; 2 1/4 tsp olive oil; 2 Tbsp yellow onion (trimmed, minced); 1 1/3 cans refried beans (vegetarian (16 oz cans)); 1 Tbsp 2 tsp olive oil; 1 3/4 tsp fresh garlic cloves (peeled, minced); 2 Tbsp ancho pepper flavor concentrate; 1 3/4 tsp smoked paprika; 1 bag frozen vegan crumbles (13.5 oz); 2 1/2 tsp red wine vinegar; 1/2 tsp dried oregano leaves; 1/4 tsp kosher salt; 2 pinches ground allspice; 1/2 cup shredded vegan cheddar cheese; 1/2 cup Pico de Gallo (or salsa); 4 cups romaine lettuce (shredded); 1 cup red radish (trimmed, sliced)

Vegan Chorizo Rice Bowl

Jasmine turmeric rice with vegan chorizo, refried beans, vegan cheddar cheese, pico de gallo, lettuce & radishes

Print Recipe Pin Recipe

Servings

Ingredients

Yellow Jasmine Rice

1 3/4 cup water
1 cup jasmine rice
1/4 tsp kosher salt
1/4 tsp granulated garlic spice
1/8 tsp ground cumin
1/8 tsp ground turmeric

Refried Beans

2 1/4 tsp olive oil
2 Tbsp yellow onion trimmed, minced
1 1/3 cans refried beans vegetarian (16 oz cans)

Vegan Chorizo

1 Tbsp 2 tsp olive oil
1 3/4 tsp fresh garlic cloves peeled, minced
2 Tbsp ancho pepper flavor concentrate
1 3/4 tsp smoked paprika
1 bag frozen vegan crumbles 13.5 oz
2 1/2 tsp red wine vinegar
1/2 tsp dried oregano leaves
1/4 tsp kosher salt
2 pinches ground allspice

Toppings (optional)

1/2 cup shredded vegan cheddar cheese
1/2 cup Pico de Gallo or salsa
4 cups romaine lettuce shredded
1 cup red radish trimmed, sliced

Instructions

Yellow Jasmine Rice

In stockpot over high heat, combine all ingredients. Stir. Bring to a boil. Reduce heat. Cover.
Simmer until rice is tender and liquid is absorbed, 8 to 10 minutes. Remove from heat. Let stand 5 minutes. Fluff.

Refried Beans

In stockpot over medium-high heat, heat oil.
Add onion. Sauté until onion is lightly caramelized
Add refried beans. Bring to a boil. Reduce heat. Cover. Simmer 5 minutes.

Vegan Chorizo

In stockpot over medium-high heat, heat oil. Add garlic. Sauté until aromatic, 30 seconds. Stir in flavor concentrate and smoked paprika. Cook 30 seconds.
Add remaining ingredients. Mix well. Sauté until heated through.
For serving, layer 1/2 cup rice, 1/4 cup refried beans, and 1/4 cup vegan chorizo. Top with 1 Tbsp cheddar cheese, 1 Tbsp pico de gallo or salsa, 1/2 cup shredded romaine, and 2 Tbsp sliced radish.

Nutrition

Calories: 290kcalCarbohydrates: 40gProtein: 15gFat: 8gSaturated Fat: 1.5gSodium: 680mgFiber: 7gSugar: 3g

Course Entrees

Keyword vegan

Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.

Vegan Chorizo Rice Bowl