Mexican Burrito Bowls with Cashew Crema
Ingredients
- brown rice
- black beans
- water
- chili powder
- garlic
- onion powder
- 1/2 cup cashews
- 1/2 cup water
- lemon juice
- fresh tomatoes
- red onion
- salt
- cucumbers
- spinach
- pumpkin seeds
- corn tortilla chips
Preparation
Cook brown rice according to package instructions or preferred method.
Make black beans by adding beans and water to a pan, then add chili powder, garlic, and onion powder. Cover with a lid and simmer until all water is absorbed, then mash the beans slightly.
Make cashew crema by blending 1/2 cup cashews with 1/2 cup water and some lemon juice until smooth.
Make a simple salsa with fresh tomatoes, red onion, garlic, and salt, or use a store-bought option.
Cut up cucumbers into desired size pieces.
Place a bunch of spinach into a bowl as the base, then add all prepared ingredients on top, drizzle with the cashew crema sauce, and add pumpkin seeds and corn tortilla chips for crunch. Consider making double or triple batches of ingredients to save time for future meals.
