Burrito Nourish Bowl with Creamy Guacamole

Serves: 4

Beans

3/4 cup black beans, overnight soaked
1/2 tsp salt
4 cups water

Cook black beans with water and salt in instant pot in manual mode, high pressure for 6 minutes.

Rice

1 and 1/2 cup brown rice, rinsed, soaked overnight and drained
2 and 1/4 cup water (if rice is not soaked 3 cups water)

In a medium pot, bring rice and water to a boil, then reduce the heat to low, simmer and partially cover with a lid, cooking until the rice is al dente, about 20 minutes. If the rice is not soaked cook for 45 minutes.

Creamy Guacamole 

2 avocado
1 tsp  garlic
1/4 Chili flakes
1/4 tsp salt
3 tbsp lime juice

Mash add all the ingredients together until smooth.

1 and 1/2 tbsp fresh chives to garnish (optional)

Bowl

1 tbsp olive oil
1 cup red onion finely, chopped
1 cup yellow onion, finely chopped
1 tbsp garlic cloves, chopped

8 ounces mushroom, chopped

burrito spice mix

1/2 tbsp cumin powder
1 tsp red chili powder
1 and 1/8 tsp smoked paprika
1 and 1/8 tsp onion powder
1 tsp salt
3/4 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp chipotle powder

1 can (400 g) diced tomatoes (or 1 pound fresh tomatoes)
2 cups cooked black beans
2 red bell peppers, chopped
2 cups frozen corn kernels, rinsed

2 cups baby spinach or baby kale, chopped

Heat oil in a pan, add onions and garlic, saute for 5 minutes in medium flame.

Add spice mix and mushrooms, decrease the heat to medium, saute for 8 minutes.

Add tomatoes, cooked black beans, red bell peppers, corn and cook for 10 more minutes.

Bowl

Add greens to the bottom of the bowl, add rice on top of the greens, the mushroom mixture and guacamole.

Taste Note: Tastes AWESOME
Source: pickuplimes
Got the burrito spice mix from here