Mushroom Burrito Bowl

Perfect for meal prep or whenever you need a quick meal. .

Ingredients (serves 1 - multiply by 3 or 4 for meal prep!)

• 1/3-1/2 cup cooked brown rice

• 5 button mushrooms, sliced

• 1/2 small capsicum, sliced thinly

• 1/3 small zucchini, sliced thinly

• 1/4 brown onion, sliced (I didn't include this but I recommend adding this!)

• 1/4 cup corn kernels

• Spices: Cumin, Paprika, chilli powder, Mexican chilli powder & oregano - I used about 1/4 tsp of each per serve

• 1/2 lime, juiced

• Drizzle of olive oil

• 1/2 cup sweet potato, cubed

• Salad of choice: carrot, cucumber, spinach etc.

• 100g of protein of choice: tofu, blackbeans, shredded chicken etc.

• Guacamole {avocado, onion (optional), chilli powder, lime, salt and pepper}

Method

1. Marinate the mushroom, capsicum, zucchini, onion, and corn in the lime juice, olive oil and spices/herbs for 15-20 minutes.

2. Meanwhile, preheat your oven to 180 degrees fan-forced. Place you cubed sweet potato on a baking tray, spray with a little olive oil and season with salt, pepper and paprika. Place in the oven to bake for 35-45 minutes, or until cooked to your liking.

3. Heat a non-stick fry pan over high heat and saute the veggie and herb mixture until cooked (6-10 minutes).

4. Now it is time to assemble your bowl! Add in your brown rice base, roasted sweet potato, sauteed veg, salad and protein of choice, vegan cheese and guac!