Vegetarian Burrito Bowl

Vegetarian Burrito Bowl

Serving Size: 2 

Ingredients

  • 1.5 cups cooked quinoa
  • 1.5 cups cooked black beans or kidney beans 
  • 2 big tomatoes, chopped
  • 1 cup corn
  • ½ onion, finely chopped
  • ¼ cup chopped cilantro
  • 1 lemon
  • Pinch of salt

For the sauce:

  • 1 avocado
  • 1 cup packed parsley and cilantro leaves (combined)
  • 1 jalapeño, ribs and seeds removed
  • 2 cloves garlic
  • juice of one or two limes
  • 1/2 cup water
  • 1/2 cup olive oil
  • 1 teaspoon salt

Instructions

  1. To make the pico de gallo, combine chopped tomatoes, chopped onion, most of the cilantro, a squeeze of lemon and some salt in a bowl. Combine and set aside.
  2. Add brown rice, black beans, and corn into a bowl. Add the pico de gallo, the rest of the cilantro and another pinch of salt.

For the sauce:

  1. Pulse all ingredients  in a food processor until incorporated.