WILD RICE BURRITO BOWL #vegan #vegetarian

I haven’t announce a savoury formula on the journal since this sliced bean curd Pasto Sandwich, quite a month past. Since one in every of my journal goals was to share additional lunch and dinner recipes, I patterned it had been time I got started thereon. So today, i made a decision to kick things off with this vegetarian Wild Rice dish Bowl flat-topped with Creamy Cilantro-Lime Avocado Dressing.

You may have detected that I share largely breakfast, snack and course recipes around here. I actually have an enormous appetency and love all things breakfast, therefore clearly I’m getting to gravitate towards those foods. Plus, in my opinion, baking may be a heap additional fun than actual preparation.

Also try our recipe Three Pepper Salad #saladrecipe #vegetarian

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
• 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

1. To assemble the bowl:
2. Add the lettuce to the bottom of a serving bowl, add rice and other desired toppings then drizzle with cilantro-lime avocado dressing.
3. For the dressing:
4. 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. 

Read more our recipe Vegetarian Lettuce Wraps #Vegan #vegetarian

Source : bit.ly/2icXUtz