---
title: "Vegan Guac Lover’s Burrito Bowl"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/vegan-guac-lovers-burrito-bowl-64246852dd84787bb70263df
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Medium
allergens:
  - Sesame
tags:
  - New
  - Vegan
  - Veggie
rating: 4.0
rating_count: 598
source_chef: Christina Boateng
review_highlights:
  - theme: Flavor
    text: Some found it delicious, while others thought it lacked flavor. Adding hot sauce or extra seasoning helped boost taste.
  - theme: Ease of prep
    text: Instructions were easy to follow, though prep time and dishes required might be challenging in small kitchens.
image: "https://images.recipes.furrysalamander.com/Burrito%20Recipes/vegan-guac-lover-s-burrito-bowl.avif"
---
Wash and dry produce. Halve, peel, and thinly slice half the @red onion{1%unit}; dice remaining half. Cut onion slices in half crosswise. Zest and quarter @lime{1%unit}. Roughly chop @cilantro{2%tbsp}. Thinly slice @cremini mushrooms{1%cup}.

Heat a drizzle of @cooking oil{2%tbsp} in a #small pot{} over medium-high heat. Add ½ tsp @turmeric{½%tsp}; cook until fragrant, ~{30%seconds}. Stir in @jasmine rice{¾%cup}, ¾ cup water, and a big pinch of @salt{1%tsp}. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, ~{15%minutes}. Keep covered off heat until ready to serve.

Meanwhile, in a small microwave-safe #small bowl{}, combine sliced onion, half the @white wine vinegar{1%tbsp}, ¼ tsp @sugar{¼%tsp}, and a pinch of salt. Cover with plastic wrap; microwave ~{30%seconds}. Set aside to pickle, stirring occasionally.

In a second small bowl, combine @guacamole{½%cup}, half the cilantro, juice from one lime wedge, a drizzle of @olive oil{2%tbsp}, and as much lime zest as you like. Add water 1 tsp at a time until mixture reaches a thick drizzling consistency. Taste and season with salt and @black pepper{½%tsp} if needed.

Heat a drizzle of cooking oil in a #large pan{} over medium-high heat. Add mushrooms in an even layer and cook, undisturbed, until lightly browned on one side, ~{2%minutes}. Add half the @mexican spice blend{1%tbsp}, salt, and pepper; cook, stirring occasionally, until mushrooms are browned and crisp, ~{3%minutes} more. Turn off heat; transfer to a plate. Wipe out pan.

Heat a large drizzle of cooking oil in same pan over medium heat. Add diced onion, half the @garlic powder{½%tsp}, remaining Mexican Spice Blend, and a big pinch of salt and pepper. Cook, stirring, until softened and fragrant, ~{2%minutes}. Add @black beans{15%oz} and their liquid; cook, stirring, until liquid is mostly absorbed and beans are saucy, ~{2%minutes} more. Remove from heat; taste and season generously with salt and pepper.

Fluff rice with a fork; season with salt and pepper. Divide rice between bowls. Top with mushrooms and beans in separate sections. Add pickled onion (draining first) in a pile. Drizzle with guacamole sauce and sprinkle with remaining cilantro. Serve with @blue corn tortilla chips{1%unit} and remaining lime wedges on the side.