Burrito Bowl


I haven’t found a gluten-free tortilla that thrills me yet. So, when I have a craving for a burrito, a burrito bowl is a delicious option. Mushrooms and guacamole make this one of my favorites.


  • 1 cup cooked Brown Rice
  • 1 cup sliced Yellow Onion
  • 2 cloves sliced Garlic
  • 1/2 small Red Bell Pepper, sliced
  • 1/2 small Green Bell Pepper, sliced
  • 1 cup sliced Mushrooms (I like Crimini)
  • 1-2 Tbsp Oil
  • 1 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Cumin
  • 1/2 tsp Oregano

Quick Guacamole

  • 1 mashed Avocado
  • Juice of half a Lime
  • 1 tsp Sea Salt


Heat oil in a skillet on medium heat- I prefer to use my cast iron. Once oil is hot, add onion. Saute until it begins to get translucent, then add garlic. Saute for another minute. Add peppers and seasonings. Saute until peppers begin to get tender. Add mushrooms and saute until tender. Add rice and saute all ingredients together so that the flavors combine and all ingredients are cooked and heated through.

To make guacamole, just mix mashed avocado with lime juice and salt.

Scoop up a bowl of the burrito ingredients and top with guacamole. Squeeze fresh lime juice over the top if you wish. You could top this with cilantro, hot sauce, or crushed tortillas chips if you wish. It’s so versatile and delicious.


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