Vicious Vegan: Burrito Salad Bowl

Checkout this “Chipotle” inspired Burrito Salad Bowl!
Ingredients 
1 bag of romaine lettuce
1 can of black beans
1 can of pinto beans
1 can of corn
1 onion
1 green bell pepper
1 red bell pepper
1 bag of Beyond Meat Fiesty Beef Crumbles
1 bag of brown rice (boil in a bag)
Salsa
1/3 cup of vegetable stock
Daiya Cheese
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Salt
1 tsp Black pepper
Guacamole 
5 Avocados
1/4 cup of chopped Red Onion
1 tsp of Cilantro
Squeeze of lime
Chipotle Salad Dressing
1 tsp Garlic powder
1 tsp onion powder
1 tsp dried fresh leaves
1 tbsp Adobo sauce
1/3 cup Blue Agave Sweetener
1 tsp Black pepper
1 tsp Salt
1 1/2 cups Olive oil
1/2 cup Red wine vinegar
1 tsp Cumin
1 tbsp Water
Rinse and strain black and pinto beans. Heat olive oil in a pot and add beans. Add vegetable stock, garlic powder, onion powder, salt and pepper and cook for 10 minutes. Heat olive oil in a pot and add corn, garlic powder, onion powder, salt and pepper and cook for 10 minutes. Heat olive oil and sauté onions, green bell pepper and red bell peppers for 7 to 8 minutes. Heat olive oil and add the Beyond Meat Crumbles to the pan and cook for 4 to 5 minutes. Cook brown rice in boiling water for 10 minutes. Make the guacamole by mixing avocados, cilantro, lime juice. Add a pinch of black pepper, salt, onion powder and garlic powder. Make the salad dressing by mixing all the ingredients together in a bowl or a food processor. Put romaine lettuce in a bowl and add the rice, beans, corn, veggies, Beyond Meat Crumbles, salsa, guacamole, salad dressing, and daiya cheese.