Rainbow Burrito Bowl with Avocado Cilantro Dressing
Ingredients
Dressing
- 1/2 small ripe avocado
- 1 cup chopped cilantro (or 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
Prepare the dressing by combining all dressing ingredients in a blender or bowl and mix until smooth, adding water to achieve desired consistency
Cook the rice according to package instructions or preferred method
If using canned black beans, drain and rinse them; if dry, cook until tender
Chop or shred the vegetables as needed: romaine lettuce, carrots, red cabbage, cucumber, and avocado
Assemble the bowl by layering rice, black beans, vegetables, and pico de gallo
Drizzle the dressing over the assembled bowl and serve immediately
Tips
This dish is vibrant and customizable; adjust vegetables based on availability or preference
For added protein, consider including tofu or grilled chicken if not keeping vegan
