Vegan Wild Rice Burrito Bowl With Cilantro-Lime Avocado Dressing

Vegan Wild Rice Burrito Bowl With Cilantro-Lime Avocado Dressing- I haven’t posted a savoury recipe on the blog since this Shredded Tofu Pasto Sandwich, more than a month ago. Since one of my blog goals was to share more lunch and dinner recipes.

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

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.

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

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