Rainbow Burrito Bowl with Avocado Cilantro Dressing
Ingredients
Dressing
- 1/2 small ripe avocado
- 1 cup chopped cilantro (or culantro as substitute)
- 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)
Bowl components
- Rice
- Black beans
- Romaine lettuce
- Shredded carrots
- Corn
- Red cabbage
- Cucumber
- Avocado
- Pico de gallo
Preparation
Blend all dressing ingredients together until smooth, adding water to achieve desired consistency.
Cook rice according to package instructions or use pre-cooked rice.
Heat black beans if desired, or use them straight from the can.
Chop or shred the vegetables including romaine lettuce, carrots, red cabbage, cucumber, and avocado.
Assemble the bowl by layering rice, black beans, chopped vegetables, and pico de gallo.
Drizzle with the prepared dressing and serve immediately.
Tips
Culantro can be used as a substitute for cilantro if unavailable.
