Vegan Burrito Bowl with Cilantro-Lime Avocado Dressing

Anyway, wanna know why I love burrito bowls? Cuz they’re super simple to make and so damn customizable. Don’t like lettuce? Use kale or spinach. Don’t like wild rice? I think it adds a little something to the dish, but you could totally use white or brown rice or even quinoa instead. Not a fan of refried beans? Skip ’em or just use regular black or pinto beans.

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

To assemble the bowl:

• Add the lettuce to the bottom of a serving bowl, add rice and other desired toppings then drizzle with cilantro-lime avocado dressing.

For the dressing:

• 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.

NOTES

* If you prefer a thicker dressing, start with ⅔ cup of almond milk and add more until desired consistency is reached

source: exsloth

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