Vegan Burrito Grain Bowl

Who doesn't love a burrito? This fast and easy vegan meal comes together in minutes and gives you all the satisfaction of a burrito without the guilt. Healthy, delicious whole grains and heirloom beans provide protein, fiber and nutrients but it's so good your family will have no idea they're eating healthy. This is a really versatile recipe that you can adjust to fit whatever beans, grains and veggies you've got on hand. 

Ingredients

• 2 cups Sonora Wheat Berries or Einkorn Wheat Berries (fully cooked)
• 2 cups Oaxacan Black Beans or Black Tepary Beans (cooked, rinsed and drained)
• 1 Bell Pepper diced
• 1 Small Onion diced
• 1 Cup Cherry Tomatoes (sliced in half)
• 1 Bunch of Cilantro (leaves chopped)
• 2 Green Onions (chopped)
• 2 Radishes (finely sliced on a mandolin)
• 1 Lime
• 2 Avocados
• 1 teaspoon Cumin
• 1-2 teaspoons chili powder
• 1/2 teaspoon salt

For Jalapeno Lime Avocado Crema

• 1/2 cup raw cashews
• 1 avocado
• 2-6 slices of Jalapeño
• 2 Tablespoons Fresh Lime Juice
• 1/2 cup chopped cilantro
• 2 tablespoons avocado oil
• dash of salt

Directions

1. Saute the onions and green peppers in a pre-heated skillet with a generous drizzle of olive oil.  Add a little salt so that the onions start to give off their moisture.  
2. While they are cooking add all of the ingredients for the Crema into a blender and blend on high until smooth and creamy. If it's a little too thick add warm water until it reaches your desired consistency. 
3. Once the onions and peppers are translucent add the tomatoes. Saute for another 2-3 minutes. 
4. Add the cumin, salt and chili powder and saute until fragrant. 
5. Add the black beans, wheat berries and the juice of half of a lime. Reserve the other half of the lime to serve with the bowls.
6. Add a handful of the cilantro and stir in until slightly wilted. 
7. Divide the grain mixture between 4 bowls. Top with radish, green onion, cilantro and sliced avocado. Add a generous spoonful of crema to each bowl and serve.