Fody’s Bloat-Free Veggie Burrito Bowl

In a medium saucepan, add rice and 2 cups water. Bring to boil, covered, then lower heat to low and cook for 12 to 15 min until all water is absorbed. Remove lid, fluff rice with fork, and let sit for 5 min. Add the plant-based butter, ¾ tsp of the Taco Seasoning, and half of the lime juice. Stir carefully with fork to fully incorporate. 

Meanwhile, preheat a skillet on medium heat. Add avocado oil and once hot, add bell pepper, kosher salt, and pepper. Stir and cook 4 to 6 min until browning a little, stirring halfway. Add zucchini, stir, and cook 3 to 4 min until zucchini is fork tender. During last 2 min of cooking, stir in 1 tsp Taco Seasoning. While vegetables are cooking, mash avocado on a plate. Stir in remaining lime juice, a pinch of salt and pepper, and remaining ¼ tsp Taco Seasoning.

To serve your veggie burrito bowls, divide baby spinach, cherry tomatoes, blue corn tortilla chips, rice, vegetables, & avocado between 4 bowls. Top w/ salsa. 

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