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Burrito Bowl with Tomatillo Sauce (Vegan)
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Ingredients:
1 Red Bell Pepper, sliced
1 Green Bell Pepper, sliced
4 Cups Cooked Brown Rice
1 Bag Frozen Corn
1 Can Black Beans, drained and rinsed
Shredded Lettuce
Start by making the Avocado Salsa Verde. Chop the cilantro, onion, jalapeño, and mince the garlic. Add all ingredients to a blender or food processor and process until smooth. Set aside.
Next make the Pico de Gallo. Chop the tomatoes, red onion, and cilantro. Add all ingredients to a bowl and toss to combine. Season with salt, to taste. Set side.
Cook the rice according to package instructions.
While the rice is cooking, slice the bell peppers. Heat a small skillet over medium heat. Add the peppers and sauté for about 5 minutes or until the peppers are tender.
Cook the corn in the microwave according to package instructions.
Add the black beans to a microwave safe dish and microwave for about 2 minutes. You don’t want to cook them, just heat them through.
Divide the rice into 4 separate bowl. Top the rice with the peppers, corn, and black beans. Add some of the Pico de Gallo to each bowl along with shredded lettuce. Drizzle the top with the Avocado Salsa Verde, to act as a dressing. Enjoy!
Pico de Gallo
1/4 Small Red Onion, diced
2 Tbsp Cilantro, chopped
3 Roma Tomatoes, chopped
Salt, to taste
Chop the tomatoes, red onion, and cilantro. Add all ingredients to a bowl and toss to combine. Season with salt, to taste. Set aside or refrigerate until ready to use.
Avocado Salsa Verde
29 oz Can Tomatillos, drained
1 Avocado
1/2 Cup Cilantro, chopped
Juice of 1 Lime
1 Tsp Salt
1/2 Small Red Onion, chopped
2 Cloves Garlic, minced
1 Tbsp jalapeño, chopped
Chop the cilantro, onion, jalapeño, and mince the garlic. Add all ingredients to a blender or food processor and process until smooth. Set aside or refrigerate until ready to use.
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Start by making the Avocado Salsa Verde. Chop the cilantro, onion, jalapeño, and mince the garlic. Add all ingredients to a blender or food processor and process until smooth. Set aside.
Next make the Pico de Gallo. Chop the tomatoes, red onion, and cilantro. Add all ingredients to a bowl and toss to combine. Season with salt, to taste. Set side.
Cook the rice according to package instructions.
While the rice is cooking, slice the bell peppers. Heat a small skillet over medium heat. Add the peppers and sauté for about 5 minutes or until the peppers are tender.
Cook the corn in the microwave according to package instructions.
Add the black beans to a microwave safe dish and microwave for about 2 minutes. You don’t want to cook them, just heat them through.
Divide the rice into 4 separate bowl. Top the rice with the peppers, corn, and black beans. Add some of the Pico de Gallo to each bowl along with shredded lettuce. Drizzle the top with the Avocado Salsa Verde, to act as a dressing. Enjoy!
Pico de Gallo
Chop the tomatoes, red onion, and cilantro. Add all ingredients to a bowl and toss to combine. Season with salt, to taste. Set aside or refrigerate until ready to use.
Avocado Salsa Verde
Chop the cilantro, onion, jalapeño, and mince the garlic. Add all ingredients to a blender or food processor and process until smooth. Set aside or refrigerate until ready to use.
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