For the burrito bowl:
1 cup dry quinoa (sprouted brown rice also works)
1 tablespoon coconut oil
Salsa, as needed
Sliced green onion, for garnish
Sliced grape tomatoes, for garnish (optional)
2 tablespoons coconut oil
1 cup diced sweet onion
5 medium garlic cloves, minced
3/4 to 1 cup chopped fresh tomatoes
1 teaspoon chili powder
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
1/2 plus 1/8 teaspoon sea salt, or to taste
2 1/2 tablespoons tomato paste (ideally BPA-free)
1 (14-ounce) can black beans, drained and rinsed
1/2 cup unpacked cilantro, large stems removed and finely chopped
1 large garlic clove
1 large avocado, pitted
1 tablespoon fresh lime juice, plus more to taste
1 tablespoon water
1/4 teaspoon fine sea salt, or to taste
Add the quinoa (or rice) and 1 tablespoon of coconut oil into a medium pot along with 2 cups of water (or as directions on package indicate). Increase heat to medium-high and bring to a simmer. Immediately reduce the heat to low-medium, and cover with a lid. Cook until tender and the water is absorbed. This will usually take 13 to 20 minutes, but please follow the directions on your specific package for best results.
In a large wok or skillet, add the oil and melt it over medium heat. Stir in the onion and garlic, along with a pinch of sea salt, and sauté for about 5 to 6 minutes, until softened.
Stir in the chopped tomatoes, chili powder, dried oregano, cayenne (if using), and 1/2 teaspoon of salt. Continue sautéing for another 3 to 5 minutes (increasing/reducing heat if necessary), until the tomato softens.
Now stir in the tomato paste and drained and rinsed black beans. Cook for a few more minutes until heated throughout. Taste and add more salt if desired. You can leave the mixture over low heat until ready to serve or simply turn off the heat and reheat before serving.
Stir in the cilantro just before serving.
Mince the garlic clove in a mini food processor (or use a regular size processor, if necessary). Now add the avocado flesh, lime juice, water, and sea salt. Process until smooth. Taste and adjust lime juice if desired. I usually add another teaspoon.
When the rice is ready, reheat the bean mixture, if necessary. Divide the rice between 2 to 3 bowls. Top each with a couple scoops of the hot black bean mixture, and a large spoonful of both the salsa and the avocado & lime sauce. Garnish with sliced green onion, additional cilantro (if desired), and sliced grape tomatoes. Serve immediately.