Burrito Bowl

• portions: 4
• temps actif: 25 minutes
• temps total: 45 minutes (rice)

Ingrédients

• 1-2 cups brown rice

• 3 cups chopped kale, lettuce, or spinach

• 1 cup pico de gallo (pre-made; see recipe elsewhere in this app)

• 1 (15-oz) can corn, drained/rinsed

• 1 (15-oz) can black beans, drained/rinsed

• 2 Roma tomatoes, diced

• 2 small avocados, diced

• 4 Tbsp chopped cilantro leaves

Creamy Chipotle Sauce

• 1 cup Greek yogurt

• 1 chipotle pepper in adobo sauce, minced

• 1 clove garlic, minced

• 2 Tbsp lime juice

• ¼ tsp salt, or more to taste

Instructions

1. Cook brown rice according to package instructions. How much you cook will depend on how large/filling you want each bowl, though the more rice you have, the more bland the outcome. After cooking, divide into four bowls.

2. Whisk all sauce ingredients together.

3. Top each rice bowl with ¼ of remaining ingredients, and drizzle with creamy chipotle sauce to taste.

Notes

From Rachel:

I like this recipe as written, but for an extra umph of savory, you could add Southwest-flavored meat. To do so:

• Brown 1lb ground chicken or beef

• Add Southwest- or taco-flavored seasoning packet to taste, OR while meat is cooking make your own seasoning mix by adding: ½ tsp each of chili powder, ground cumin, oregano and ¼ tsp of both onion powder and paprika, then salt to taste.