Gluten-Free Burrito Bowls with Avocado-Lime Rice
 
 
Author:
Serves: 3
Ingredients
  • Rice:
  • 3-1/2 C water
  • 2 C Lundberg Jubilee rice
  • 2 avocados, mashed
  • ½ C cilantro, chopped
  • zest and juice from one lime
  • The beans:
  • 3 cans tri-bean blend (black bean, pinto, and kidney)
  • 2 tsp cumin
  • 2 tsp Ancho Chili pepper
  • 1 tsp garlic powder
  • ½ tsp salt
  • ⅓ C water
  • The rest (toppings):
  • Green onion, sliced
  • Tomato, diced
  • Daiya cheese
  • Sour cream
  • Lettuce, chopped
  • Salsa
  • Corn tortilla crunchies/chips
Directions
  1. The rice will take 35-40 minutes, so you'll want to get that started first. Bring the 3-1/2 cups of water to a boil, add the rice, stir, cover, and reduce heat to low. Check after 30 minutes.
  2. Meanwhile, in a small to medium saucepan, add the beans, seasonings, and water. Heat on low to medium heat, stirring occasionally, until heated through.
  3. When the rice is done, stir in the mashed avocados, cilantro, lime zest, and lime juice.
  4. Fill a bowl with about 1 to 1-1/2 cups of the avocado rice and layer on some beans and toppings and enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2013/04/05/gluten-free-burrito-bowls-with-avocado-lime-rice/