Vegan Burrito Bowl with Cilantro-Lime Avocado Dressing

Anyway, wanna know why I love burrito bowls? Cuz they’re super simple to make and so damn customizable. Don’t like lettuce? Use kale or spinach. Don’t like wild rice? I think it adds a little something to the dish, but you could totally use white or brown rice or even quinoa instead. Not a fan of refried beans? Skip ’em or just use regular black or pinto beans.


INGREDIENTS

For the burrito bowl
  • 1½ heaping cups iceberg lettuce, chopped
  • ½ cup cooked wild rice

Optional Toppings:
  • 2 tbsp salsa
  • 2 tbsp corn
  • 2 tbsp refried beans
  • ¼ avocado, sliced or diced
  • roasted chickpeas

For the dressing:
  • ¾ cup almond milk* (I used Almond Breeze® Unsweetened Original)
  • 2 tbsp olive oil
  • ¾ ripe avocado, diced
  • 1 green onion, sliced
  • 1 tbsp fresh cilantro
  • 1 small clove garlic, minced
  • 1 tbsp lime juice
  • ½ tsp lime zest
  • ¼ tsp each salt, freshly ground pepper, ground cumin and chili powder


INSTRUCTIONS

To assemble the bowl:
  • Add the lettuce to the bottom of a serving bowl, add rice and other desired toppings then drizzle with cilantro-lime avocado dressing.

For the dressing:
  • In a blender, combine Almond Breeze, olive oil, avocado, green onion, cilantro, garlic, lime juice, lime zest, salt, pepper and cumin; blend until smooth. Refrigerate until serving.

NOTES
* If you prefer a thicker dressing, start with ⅔ cup of almond milk and add more until desired consistency is reached

source: exsloth

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