Name: Burrito Bowl with Guacamole and Salsa
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 2 cups water; 1 cup dry/uncooked long-grain brown rice; 4 cups thinly sliced romaine lettuce; 1 can cooked black beans (15 ounces; about 1½ cups), drained and rinsed; 1 cup thinly sliced green cabbage; 1 cup chopped tomatoes (I like halved cherry tomatoes); 1 cup corn kernels (thaw first if frozen); 1 cup loosely packed cilantro, coarsely chopped; ½ cup finely chopped red onion; 1 medium ripe avocado, chopped (optional); 1/3 cup lime juice

Ingredients

Scale

3 small to medium ripe avocados
½ cup finely chopped yellow or white onion
½ cup chopped fresh cilantro or basil leaves
3 tablespoons lime juice
2 small to medium cloves garlic, finely chopped
½ teaspoon ground cumin

Cook Mode Prevent your screen from going dark

Instructions

Peel and chop the avocados, and mash them with a fork in a medium bowl.
Stir in the onion, cilantro or basil, lime juice, garlic, and cumin. Chill for at least 30 minutes, to blend the flavors.

Prep Time: 15 mins

Nutrition

Serving Size: 1/4 recipe, 1/2 cup
Calories: 189
Sugar: 1.4g
Sodium: 11mg
Fat: 15.8g
Saturated Fat: 2.2g
Carbohydrates: 13.3g
Fiber: 7.5g
Protein: 2.6g
Cholesterol: 0