Burrito Bowls with cashew cream sauce 



Easter is on Sunday and for those who don’t know that means good Friday is just a couple of days away and a good meat-less meal is on the menu. Normally that would mean pasta for my family, but this year I’ve switched things up and created a delicious burrito bowl. Full of flavour and all the fixings it is sure to satisfy.



Easter for my family has always been a big event. The entire family gets together for a huge Easter feast. We sit around the table for hours sharing stories and a few laughs. It also means a little good hearted family razzing…but what’s a family gathering with out a few loving pranks. When I was a kid it also meant an early morning Easter egg hunt. With two siblings this very quickly went from a casual hunt to a competive battle for the most eggs. We would run around the house, Easter basket in hand, and hunt high and low for those plastic eggs filled with candy and chocolate. It’s one of those memories you look back on and wish you still did (or could do) as an adult. Let’s admit it. A friendly egg hunt with your grown up siblings would be so fun!




Today Easter might not have as much early morning excitement but it’s still one of my favourite times of the year. Any time you can spend making memories with family is a good time. Now I get my excitement through creating delicious Easter recipes and decorating with spring decor! Oh boy have times changed 🙂




Burrito Bowls with cashew cream sauce
Author: Deanna
  • 2 cups Brown rice
  • 1 tomato, diced
  • 1 avocado, diced
  • 1/2 red onion, diced
  • 1 (398ml) can of black beans
  • 2 Tbsp taco seasoning
  • 1/4 tsp chili powder
  • 1 Tbsp grape seed oil
  • cashew cream sauce
  • 1 1/3 cups raw cashews
  • 3/4 cup water
  • 2 Tbsp lemon juice
  • 1 Tbsp apple cider vinegar
  • salt to taste
  • pepper to taste
  • 3/4 tsp paprika
  • 1 1/2 tsp onion powder
  • 3/4 tsp garlic powder
  • 1/2 tsp dried oregano
  1. In a large mason jar soak your cashews in boiling water for 20 minutes to soften.
  2. While your cashews are soaking prepare all your fixings. Chop your vegetables and set them aside for easy assembly.
  3. Once the cashews have softened, drain them and rinse them with fresh water. Add them to the base of a blender along with the other cashew cream sauce ingredients.
  4. Blend until everything is fully combined and smooth. Set aside until assembly time.
  5. In a medium pot cook brown rice according to package directions. I used 2 cups to feed 5 people.
  6. While the rice is cooking prepare your beans. Drain and rinse the beans until all the saponins are gone (until the bubbles stop forming).
  7. Heat grape seed oil in a medium fry pan over medium heat. Add the drained and rinsed beans along with the taco seasoning and chill powder.
  8. Cook for approximately 10 minutes until the beans are heated through and slightly crispy.
  9. Time to bring everything together. Assemble your burrito bowl by building a base of rice. Then pile on your topics and drizzle with the cashew cream sauce.



I hope your Easter is full of love and chocolate.


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