Veggie Burrito Bowl
INGREDIENTS:
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- For green sauce:
- • 2 small jalapenos, seeded, roughly chopped
- • 1/2 cup fresh cilantro leaves
- • 1 clove garlic, peeled
- • 1/4 cup mayonnaise
- • 2 tablespoons sour cream
- • 1/4 teaspoon crushed red pepper flakes1/2 lime, juiced
- • 1 tablespoon vegetable oil
- • Kosher salt and freshly ground black pepper, to taste
- For bowl:
- • 1 cup brown rice
- • 1 1/4 cups water
- • 1/2 cup fresh corn kernels
- • 1 teaspoon olive oil
- • 1/4 teaspoon paprika
- • Kosher salt, to taste
- • 1 small red bell pepper, sliced thin
- • 1 small red bell pepper, sliced thin
- • 1/2 cup shredded lettuce
- • 1 avocado, pitted, sliced thin
- • 1/2 cup halved cherry tomatoes
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SERVINGS
3
PRE TIME
15 minutes
COOKING TIME
25 minutes
Preparation:
- For green sauce: Place all ingredients in food processor or blender and puree, scraping down the sides as needed until smooth, about 30 seconds. Set aside for later use.
- For bowl: Rinse and drain rice in fine mesh sieve under cold running water. Combine rice and water in large microwave-safe bowl. Place bowl onto glass turntable in microwave oven. Press “Sensor Cook” and turn dial to “SC-6” then press dial to confirm to cook rice. Once complete, carefully remove bowl from microwave oven. Set aside to cool slightly.
- Meanwhile, combine corn, beans, oil and paprika in small bowl. Season with salt, to taste. Place bowl onto glass turntable in microwave oven. Turn dial to 1 minute, then press dial to confirm to cook. Cook corn and beans until tender.
- Fluff rice with fork and divide among 3 bowls. Top with corn and black bean mixture, bell peppers, lettuce, avocado and cherry tomatoes. Drizzle green sauce over rice and serve.