Burrito Bowl with Creamy Cilantro Sauce

This recipe is a whole lunch or dinner including grains, greens, protein and lots of veggies.  And it is easy to change the ingredients to use what you have on hand.

Enjoy!

Serves 4
Prep time: 20 minutes
Cooking time: 45 minutes

Ingredients

1 cup brown rice (or any whole grain)

1 ½ cups black beans (rinsed and drained)

½ teaspoon salt

½ teaspoon cumin

½ teaspoon chili powder

½ teaspoon granulated garlic

1 tomato, diced

½ yellow pepper, thinly sliced

½ red pepper, thinly sliced

½ cup jicama or cucumber, chopped or sliced

½ avocado, sliced

2-4 cups lettuce, arugula, spinach

Creamy Cilantro Sauce

1 box silken tofu (firm)

1 bunch cilantro

1 clove garlic

¼ cup fresh lime juice (1 large lime)

1 teaspoon kosher salt

pepper to taste

2 slices jalapeno (optional)

Directions

1. Add the rice to a pot with the recommended amount of water, and add spices, salt and cooked beans.  Stir and bring to a boil.  Cover, turn heat to low and simmer until rice is cooked and water is evaporated, about 45 minutes.  While rice is cooking, prep veggies.

2. To make the sauce place tofu, cilantro, garlic, lime juice, salt, pepper and jalapeno (if using) into a food processor or Vitamix and process until very smooth, scraping down sides as necessary.

3. This recipe makes about 1 ½ cups of sauce.  Use the leftovers as dip for veggies or as a topping for any salad.

Make it your own

Change the brown rice for quinoa or couscous.

Change up the veggies to be seasonal or what you have on hand.

Use an already made dressing.