Vegan Guac Lover’s Burrito Bowl

• 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.

Swap in brown rice for jasmine rice. Use 1¾ cups water (3½ cups for 4 servings); cook for 20-25 minutes. (Save jasmine rice for another use.)

• 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.

• 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.

• 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.

• 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.