Spring Burrito Bowls with Cilantro Lime Dressing

Serves 4

These colorful burrito bowls combine fresh spring vegetables with hearty rice and black beans for a healthy, filling meal. Crumbled corn chips add crunch, while a bright cilantro-lime dressing ties the whole bowl together.

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Endnotes:

[Image]: http://cdn.glutenfreeliving.com/2015/03/spring-burrito-bowls.jpg

Ingredients

Burrito Bowls
1 cup dried rice, brown or white
3 cups diced golden beets, about ½-inch dice
1½ teaspoons olive oil
¼ teaspoon salt
⅛ teaspoon black pepper
2 cups cooked black beans
4 radishes, thinly sliced
1 large avocado, sliced
½ red onion, thinly sliced
1 cup cherry tomatoes, cut in half
4 tablespoons chopped green onions
1 cup crumbled corn chips
Cilantro leaves for garnish, if desired
Lime wedges for garnish, if desired
Cilantro Lime Dressing
½ cup olive oil
1 clove garlic, roughly chopped
½ teaspoon Dijon mustard
½ teaspoon pure maple syrup or honey
3 tablespoons fresh lime juice
½ cup packed cilantro leaves
½ teaspoon salt
¼ teaspoon black pepper

Directions

Cook the rice according to package directions.

Pre-heat the oven to 400° F. Place chopped beets onto a large cookie sheet and add olive oil, salt and pepper. Toss to coat and bake until beets are fork tender, about 30 minutes.

Put the dressing ingredients into a blender and blend until emulsified, about 30 seconds.

Assemble the burrito bowls: Equally divide all ingredients into four bowls. In each bowl you will add about ¾ cups rice, ²⁄3 cup beets, ½ cup black beans, 1 sliced radish, ¼ avocado, 1 small handful sliced red onion, ¼ cup chopped tomatoes, 1 tablespoon green onion and ¼ cup crumbled chips. Add desired amount of dressing to each bowl and mix together. Serve warm.

Nutrition Analysis: 830 cal, 46 g fat, 0 mg chol, 560 mg sodium, 92 g carbs, 19 g fiber, 14 g sugar, 17 g protein.

Recipe and photos by Isadora Lassance. Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. She blogs about whole food and seasonal ingredients at shelikesfood.com.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.

Source URL: https://www.glutenfreeliving.com/recipes/main-dish/spring-burrito-bowls/