Easy Burrito Bowls

April 15, 2016

his is sort of like the bowls you can get at Chipotle or some of the other restaurants these days. You could add fresh or pickled jalapenos or some raw chopped onion. This is a very flexible dish. I loaded up leftovers for work the next day.

For the bowls:

1 cup uncooked rice (I used basamati)
1 cup salsa
3 cups Romaine lettuce, chopped
1 can whole kernel corn, drained
1 can black beans, drained and rinsed
2 Roma tomatoes, diced
1 avocado, halved, seeded, peeled and diced
2 tablespoons cilantro leaves, chopped

For the chipotle cream sauce:

1 cup vegan sour cream
2 tablespoons chipotle peppers, minced
1 clove garlic, minced
juice of 1 lime
1/4 teaspoon salt

Make the chipotle cream sauce: whisk all ingredients together; set aside. Cook rice according to package directions; let cool. Stir in the salsa; set aside. To assemble the bowls: divide rice among bowls....
See the full directions on my site

Nutritions

Calories
1130

Sodium
2115mg
88% DV

Fat
18g
28% DV

Protein
64g
129% DV

Carbs
187g
63% DV

Fiber
49g
199% DV

Vegan