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Vegan Guac Lover’s Burrito Bowl
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Vegan Guac Lover’s Burrito Bowl

Vegan Guac Lover’s Burrito Bowl

With Black Beans, Spiced Mushrooms & Tortilla Chips

This vegan dinner idea has it all, in fact—it’s a burrito bowl bonanza! You’ll top golden turmeric rice with hearty sautéed Mexican spiced mushrooms and saucy, garlicky black beans. Next comes a tangy tangle of pickled onion, a big drizzle of creamy guacamole sauce, a sprinkle of fresh cilantro, and crispy blue tortilla chips on the side for dippin’ and scoopin’. Burrito bowl-lovers: your time has come!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

1 unit

Red Onion

1 unit


¼ ounce


4 ounce

Cremini Mushrooms

1 unit

Black Beans

1 teaspoon


½ cup

Jasmine Rice

5 teaspoon

White Wine Vinegar

4 tablespoon


1 tablespoon

Mexican Spice Blend

1 teaspoon

Garlic Powder

1.5 ounce

Blue Corn Tortilla Chips

(Contains Sesame)

Not included in your delivery



¼ teaspoon


1 teaspoon

Olive Oil

4 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories720 kcal
Fat23 g
Saturated Fat3 g
Carbohydrate111 g
Sugar7 g
Dietary Fiber13 g
Protein18 g
Cholesterol0 mg
Sodium510 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Small Bowl
Plastic Wrap
Large Pan



• Wash and dry produce. • Halve, peel, and thinly slice half the onion; dice remaining half. Cut onion slices in half crosswise. Zest and quarter lime. Roughly chop cilantro. Thinly slice mushrooms (skip if your mushrooms are pre-sliced!).

Cook Rice

• Heat a drizzle of oil in a small pot over medium-high heat. Add ½ tsp turmeric (1 tsp for 4 servings); cook until fragrant, 30 seconds. (Be sure to measure the turmeric; we sent more.) • Stir in rice, ¾ cup water (1½ cups for 4), and a big pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Pickle Onion

• Meanwhile, in a small microwave-safe bowl, combine sliced onion, half the vinegar, ¼ tsp sugar, and a pinch of salt (use all the vinegar and ½ tsp sugar for 4 servings). Cover with plastic wrap; microwave 30 seconds. Set aside to pickle, stirring occasionally.

Make Guacamole Sauce

• In a second small bowl (medium bowl for 4 servings), combine guacamole, half the cilantro, juice from one lime wedge (juice from two lime wedges for 4), a drizzle of olive oil, 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 pepper if needed.

Cook Mushrooms

• Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms in an even layer and cook, undisturbed, until lightly browned on one side, 2-3 minutes. TIP: Add another drizzle of oil if pan looks dry. • Add half the Mexican Spice Blend (you’ll use the rest later), salt, and pepper; cook, stirring occasionally, until mushrooms are browned and crisp, 3-4 minutes more. Turn off heat; transfer to a plate. Wipe out pan.

Cook Beans

• Heat a large drizzle of oil in same pan over medium heat. Add diced onion, half the garlic powder (all for 4 servings), remaining Mexican Spice Blend, and a big pinch of salt and pepper. Cook, stirring, until softened and fragrant, 2-3 minutes. • Add beans and their liquid; cook, stirring, until liquid is mostly absorbed and beans are saucy, 2-3 minutes more. Remove from heat; taste and season generously with salt and pepper.

Finish & Serve

• 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 tortilla chips and remaining lime wedges on the side.