Spicy Vegan Rice Bowl

• 92 g1/2 cup brown rice
• 235 ml1 cup canned pinto beans
• 1 ear1 ear corn
• 11 avocado
• 22 fresno peppers
• 4 cloves4 cloves garlic
• 11 shallot
• 15 ml1 tbsp tomato paste
• 5 ml1 tsp onion powder
• 5 g1 tsp garlic powder
• 5 ml1 tsp paprika
• 5 ml1 tsp chili powder
• 2 ml1/2 tsp chipotle pepper
• 2 ml1/2 tsp oregano
• 1 ml1/4 tsp coriander
• 1 ml1/4 tsp cumin
• oil for cooking
• cilantro and parsley for garnish

Instructions

1. 1 Add rice to a medium pot and cover with water. Boil for 15 minutes, or until all excess water has evaporated, then remove from heat and let cool.
2. 2 While rice is cooking, mince garlic and slice shallot and fresno peppers. Remove kernels from corn and set aside.
3. 3 Heat a medium frying pan to medium-high heat and drizzle in a small amount of oil. Add garlic and shallots and sauté for 2-3 minutes. Add cooked rice along with onion powder, garlic powder, paprika, chili powder, chipotle pepper, oregano, cumin, coriander, and tomato paste. Mix well and set aside.
4. 4 In another medium frying pan heated to medium-high, drizzle in a small amount of oil. Add fresno pepper slices and sauté for 2-3 minutes, then add corn and sauté for an additional 2-3 minutes. Remove from heat and let cool.
5. 5 When ready to serve, add rice to bowls and portion in pinto beans, corn and peppers, avocado slices, and fresh cilantro and parsley to taste.