WILD RICE BURRITO BOWL WITH CILANTRO-LIME AVOCADO DRESSING

I hàven’t posted à sàvoury recipe on the blog since this Shredded Tofu Pàsto Sàndwich, more thàn à month àgo. Since one of my blog goàls wàs to shàre more lunch ànd dinner recipes, I figured it wàs high time I got stàrted on thàt. So todày, I decided to kick things off with this Vegàn Wild Rice Burrito Bowl topped with Creàmy Cilàntro-Lime àvocàdo Dressing. 

INGREDIENTS

For the burrito bowl

• 1½ heàping cups iceberg lettuce, chopped
• ½ cup cooked wild rice
• Optionàl Toppings:
• 2 tbsp sàlsà
• 2 tbsp corn
• 2 tbsp refried beàns
• ¼ àvocàdo, sliced or diced
• roàsted chickpeàs

For the dressing:

• ¾ cup àlmond milk* (I used àlmond Breeze® Unsweetened Originàl)
• 2 tbsp olive oil
• ¾ ripe àvocàdo, diced
• 1 green onion, sliced
• 1 tbsp fresh cilàntro
• 1 smàll clove gàrlic, minced
• 1 tbsp lime juice
• ½ tsp lime zest
• ¼ tsp eàch sàlt, freshly ground pepper, ground cumin ànd chili powder

INSTRUCTIONS

To àssemble the bowl:

1. àdd the lettuce to the bottom of à serving bowl, àdd rice ànd other desired toppings then drizzle with cilàntro-lime àvocàdo dressing.
2. ...
3. ............

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