Kale, Black Bean & Avocado Burrito Bowl
Ingredients
The base
-
1
cup
brown rice
-
¼
teaspoon
salt
Lime marinated kale
-
1
bunch
curly kale
-
¼
cup
lime juice
-
2
tablespoons
olive oil
-
½
jalapeño
seeded and finely chopped
-
½
teaspoon
cumin
-
¼
teaspoon
salt
Avocado salsa verde
-
1
avocado
pitted and sliced
-
½
cup
mild salsa verde
-
½
cup
fresh cilantro leaves
-
2
tablespoons
lime juice
Seasoned black beans
-
2
cans
black beans
-
1
shallot
finely chopped
-
3
cloves
garlic
-
¼
teaspoon
chili powder
-
¼
teaspoon
cayenne pepper (optional)
Optional garnishes
-
to taste
cherry tomatoes
-
to taste
crumbled feta cheese
-
to taste
toasted pepitas
-
to taste
hot sauce
Instructions
- Cook the rice by boiling it in water for 30 minutes, then let it steam for 10 minutes.
- Massage the chopped kale in a bowl until it darkens, then mix with lime juice, olive oil, jalapeño, cumin, and salt.
- Blend avocado, salsa verde, cilantro, and lime juice to make the salsa verde.
- Warm olive oil in a saucepan, sauté shallot and garlic, then add black beans and spices, cooking until warmed through.
- Assemble the bowl with rice, beans, and kale salad, and top with avocado salsa verde and garnishes.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
15g
Total carbohydrates
50g
Total protein
15g
Sodium
400mg
Cholesterol
0mg
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