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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.
WILD RICE BURRITO BOWL #vegan #vegetarian
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

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