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Vegetarian burrito bowl with avocado dressing https://www.metro.ca/userfiles/image/recipes/Bol-burrito-végé-avocat-11570 PT15M PT00M PT15M
Place all the ingredients for the sauce in a small blender and pulse until you get a smooth and creamy texture. Set aside.In a large bowl, combine all the other ingredients for the salad. Toss.Place the rice in a large bowl. Top with the bean salad, Pico de Gallo, feta cheese, mango, and fresh cilantro.Drizzle the avocado dressing on top to taste.Serve with sour cream and salsa… Yummmm
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Avocado dressing: 1 avocado 1/2 garlic clove chopped 2 tablespoons (30 ml) mayonnaise 1 teaspoon (5 ml) honey 1/4 cup (60 ml) fresh cilantro, chopped juice and zest of one lime To taste salt and pepper bean salad: 1/2 cup (125 ml) black beans 1/3 cup (80 ml) kernel corn 2 tablespoons (30 ml) nuts, finely chopped 2 tablespoons (30 ml) red onion, finely chopped 1/2 jalapeño pepper, fiinely chopped 2 tablespoons (10 ml) cumin 2 tablespoons (10 ml) chili powder To taste salt and pepper 3 cups (750 ml) cooked rice Topping: Pico de Gallo (diced tomatoes + diced red onion + chopped garlic + herbs) crumbled feta cheese fresh cilantro 1 mango, sliced
Vegetarian burrito bowl with avocado dressing

Vegetarian burrito bowl with avocado dressing

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4
Main course
0:15
Preparation
0:00
COOKING
0:15
TOTAL TIME

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Ingredients

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  • Avocado dressing:
  • 1
    avocado
  • 1/2
    garlic clove chopped
  • 2 tablespoons
    (30 ml)
    mayonnaise
  • 1 teaspoon
    (5 ml)
    honey
  • 1/4 cup
    (60 ml)
    fresh cilantro, chopped

  • juice and zest of one lime
  • To taste
    salt and pepper

  • bean salad:
  • 1/2 cup
    (125 ml)
    black beans
  • 1/3 cup
    (80 ml)
    kernel corn
  • 2 tablespoons
    (30 ml)
    nuts, finely chopped
  • 2 tablespoons
    (30 ml)
    red onion, finely chopped
  • 1/2
    jalapeño pepper, fiinely chopped
  • 2 tablespoons
    (10 ml)
    cumin
  • 2 tablespoons
    (10 ml)
    chili powder
  • To taste
    salt and pepper
  • 3 cups
    (750 ml)
    cooked rice

  • Topping:

  • Pico de Gallo (diced tomatoes + diced red onion + chopped garlic + herbs)

  • crumbled feta cheese

  • fresh cilantro
  • 1
    mango, sliced
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Preparation

Place all the ingredients for the sauce in a small blender and pulse until you get a smooth and creamy texture. Set aside.

In a large bowl, combine all the other ingredients for the salad. Toss.

Place the rice in a large bowl. Top with the bean salad, Pico de Gallo, feta cheese, mango, and fresh cilantro.

Drizzle the avocado dressing on top to taste.

Serve with sour cream and salsa… Yummmm

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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