Raw Vegan Chipotle Burrito Bowl

Before I went fully raw vegan, going to Chipotle for a vegan burrito was a favorite past time. So delicious and satisfying. I was slightly devastated when I had to give it up. No lie. However I tried my hand at making a version that would work with my new raw vegan lifestyle and guys, let me just tell you, it did not disappoint. This recipe is SO much healthier and extremely tasty! All of the ingredients are refreshing, hydrating and won't put you in a burrito coma. Give it a try. Seriously a game changer!

This recipe is from our 7 Days Raw Ebook 

 Ingredients:

1/2 LARGE JICAMA ROUGHLY CHOPPED

1/2 HEAD CAULIFLOWER ROUGHLY CHOPPED

HANDFUL OF FRESH CILANTRO CHOPPED

1 HEAD ROMAINE LETTUCE CHOPPED

2 LARGE TOMATOES

1 AVOCADO

1 SMALL RED ONION

1 LIME

1 EAR OF CORN, KERNELS CUT

1/4 TSP GARLIC POWDER (OR GARLIC

CLOVE)

PINCH OF SALT (OPTIONAL)

HOT PEPPERS (OPTIONAL)

Directions:

-PEEL JICAMA. ROUGHLY CHOP JICAMA AND CAULIFLOWER.

- IN A FOOD PROCESSOR USING THE S BLADE, PULSE JICAMA AND

CAULIFLOWER UNTIL “RICE” CONSISTENCY

APPEARS.

- ADD CILANTRO TO FOOD PROCESSOR AND PULSE TO

COMBINE WITH RICE. POUR INTO LARGE BOWL.

- TO MAKE YOUR GUACAMOLE, IN A SEPARATE SMALL BOWL,

MASH THE AVOCADO WITH 1 CHOPPED TOMATO, 1 TBSP CHOPPED

RED ONION, GARLIC POWDER AND A SQUEEZE OF LIME AND A

PINCH OF SALT.

-TO MAKE THE CORN SALSA, IN A SMALL BOWL ADD THE CORN

KERNELS, ANOTHER TBSP OF RED ONION ,THE REMAINING

TOMATO CHOPPED, 1 TBSP OF CHOPPED CILANTRO, DESIRED

AMOUNT OF CHOPPED SEEDED HOT PEPPERS AND A PINCH OF

SALT. MIX WELL.

- IN A LARGE BOWL, SCOOP IN ABOUT HALF OF THE RICE, A

LAYER OF CHOPPED ROMAINE, A LAYER OF CORN SALSA AND A

LAYER OF GUACAMOLE. SQUEEZE LIME JUICE ON TOP AND

SPRINKLE ADDITIONAL SALT IF DESIRED. SERVES 1-2.