Epic vegan burrito bowl with coconut quinoa, rainbow vegetables, pineapple salsa and a coconut cilantro avocado dressing!
The weather is making me feel like a happy little clam. I love that I can go outside in a short-sleeve shirt and feel comfortable, it’s probably one of my favorite things right now. I was in such a great mood yesterday that I did two tone it up work-out videos, and now I pretty much can’t walk because my thighs burn so bad, and my shoulders are like jelly. I will continue to torture myself with strength training because it’s way more entertaining than using an elliptical at the gym, and I can exercise in my living room whenever I want! Is anybody else more of a work-out-at-home kind of person? I only recently turned into one, but now I’m hooked!
This recipe was inspired by one beautiful mango that Fred brought home. It was the biggest ataulfo mango I’ve ever seen, and it was perfectly ripe, juicy and the kids gobbled it up. I wanted to make a mango salsa and taco dish for “Taco Tuesday”, but then my mind starting turning and ended with a burrito bowl with cilantro dressing and pineapple salsa. I know, there’s a bit of cilantro overkill on here lately, but I am rightfully obsessed and it tastes so good with all of the flavors involved. Also, my husband is half Salvadoran, and I will impress him one day with my attempts at Latin American cuisine. He is AMAZING at making all things, taco, salsa, and guacamole… I hope I did him justice with this recipe.
The base of the burrito bowl is quinoa cooked in half full-fat coconut milk from a can and half water. Once you try coconut quinoa, there’s no turning back. It’s slightly sweet, creamy and pretty perfect with baked sweet potatoes. Make sure you save the rest of the coconut milk, you’ll be using it later in the dressing. I used one gigantic potato, chopped into a billion cubes, and baked it in olive oil, salt and pepper for about 40 minutes. You could also coat them in a bit of cumin for some added oomph. Next, just add in your favorite beans, some beautiful rainbow tomatoes, and cilantro and you could stop there. BUT, where is the fun in that? Wouldn’t you rather top it with some pineapple salsa and a coconut avocado cilantro dressing? I know I would, so I did!