This wild rice burrito bowl is simple to throw together and easily customizable. Plus, the creamy cilantro-lime avocado dressing adds the perfect touch.
INGREDIENTS
For the burrito bowl
- 1½ heaping cups iceberg lettuce, chopped
- ½ cup cooked wild rice
Optional Toppings:
- 2 tbsp salsa
- 2 tbsp corn
- 2 tbsp refried beans
- ¼ avocado, sliced or diced
- roasted chickpeas
For the dressing:
- ¾ cup almond milk* (I used Almond Breeze® Unsweetened Original)
- 2 tbsp olive oil
- ¾ ripe avocado, diced
- 1 green onion, sliced
- 1 tbsp fresh cilantro
- 1 small clove garlic, minced
- 1 tbsp lime juice
- ½ tsp lime zest
- ¼ tsp each salt, freshly ground pepper, ground cumin and chili powder
INSTRUCTIONS
To assemble the bowl:
- Add the lettuce to the bottom of a serving bowl, add rice and other desired toppings then drizzle with cilantro-lime avocado dressing.
For the dressing:
- In a blender, combine Almond Breeze, olive oil, avocado, green onion, cilantro, garlic, lime juice, lime zest, salt, pepper and cumin; blend until smooth. Refrigerate until serving.