Rainbow Burrito Bowl with Avocado Cilantro Dressing
Ingredients
Dressing
- 1/2 small ripe avocado
- 1 cup chopped cilantro (I ran out- so I used culantro)
- 2 limes, juiced
- 1/3 cup extra virgin olive or avocado oil
- 1/4 tsp pink (or sea salt)
- 1/4 tsp cumin
- 1 Tbsp agave (or sweetener of choice)
- ~3/4 cup Water (to thin)
Salad components
- Rice
- Black beans
- Romaine lettuce
- Shredded carrots
- Corn
- Red cabbage
- Cucumber
- Avocado
- Pico de gallo
Preparation
Blend all dressing ingredients together until smooth and creamy
Cook rice according to package instructions or preferred method
Prepare black beans by heating if canned, or cooking if using dried beans
Chop romaine lettuce, and prepare other vegetables by washing and cutting as needed
Assemble the burrito bowl by layering rice, black beans, lettuce, carrots, corn, red cabbage, cucumber, avocado, and pico de gallo in a bowl
Drizzle the assembled bowl with the avocado cilantro dressing and serve immediately
