Who doesn’t love a good Chipotle bowl?! This recipe is packed full of flavor and simple to meal prep!

Fajita Veggies

2 Bell Peppers (sliced, any color)

1 Red Onion (sliced)

1 container Baby Bella Mushrooms (sliced)

1 clove Garlic (minced)

1 tbsp Olive Oil

1 tsp Paprika

1 tsp Cumin

1/4 tsp Sea Salt

1/4 tsp Chili Powder

1/4 tsp Cayenne Pepper

1/4 tsp Cinnamon

DIRECTIONS:

Prep and chop veggies. Combine ingredients in a large mixing bowl, stir until fully incorporated. Bake at 425 degrees fahrenheit for 15-20 minutes, flipping halfway. Recipe by my friend Shantille Yu!

Vegan Street Corn

1 bag Stahlbush Island Farms Super Sweet Corn

56g (1/4 cup) Follow Your Heart Vegenaise

2 tbsp Violife Parmesan (shredded)

2 tbsp Lime Juice

Lime Zest

1 tsp Chili Powder

1/2 tsp Paprika

1/2 tsp Tajin (optional)

DIRECTIONS:

Prepare super sweet corn as directed on packaging. Combine ingredients in a small mixing bowl, stir until fully incorporated.

Pico De Gallo

3 Roma Tomatoes (diced)

1 Jalapeno (diced)

1/2 Red Onion (diced)

2 tbsp Lime Juice

Lime Zest

Sea Salt

DIRECTIONS:

Prep and chop veggies. Combine ingredients in a small mixing bowl, stir until fully incorporated.

INGREDIENTS:

1 package Like Meat Plant-Based Like Chick’n Pieces

150g (1 cup) Jasmine Rice

50g Avocado

1 cup Shredded Lettuce

DIRECTIONS:

In a large saucepan, combine two cups jasmine rice and three cups water. Cover and bring to a boil. Once boiling, reduce heat to low and stir the rice to prevent it from sticking to the bottom. Cover rice and set a timer for 15 minutes. DO NOT UNCOVER THE RICE OR STIR THE RICE FOR THE ENTIRE 15 MINUTES. While the rice cooks, prepare the chick’n pieces as directed on packaging. Build your bowl, serve and enjoy!