Wild Rice Burrito Bowl
Prep
Cook
Total
Yield 1 Bowl
This is a delicious, easy supper you can throw together on a nice warm summer night.
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
- roasted sweet potatoes
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.
*I baked sweet potatoes and chickpeas in the oven before I put the bowl together. Just chop up a sweet potato, rinse your chickpeas and pat dry, then throw them all on a cookie sheet with a little olive oil and sea salt and bake until done!
Notes
If you prefer a thicker dressing, start with ⅔ cup of almond milk and add more until desired consistency is reached
Courses Supper
Posted in Recipes
