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Avocado-Lime Southwestern Bowl Recipe

Avocado-Lime Southwestern Bowl Recipe

>> Printable version (pdf)

Serves: 2

INGREDIENTS

  • ½ cup brown rice
  • 1 cup water
  • 1 cup cooked black or pinto beans (1/2 can)
  • 1 small bunch kale (or other leafy green like chard or spinach)
  • 1 medium sized tomato
  • 1 corn cob (about 3/4 cup) or ¾ cup frozen corn
  • 1/2 cup chopped sweet peppers (red, orange, or yellow or mixed)
  • ¼ cup cilantro1 zucchini1 yellow squash
  • 2 Tablespoons sunflower seeds (roasted) or pepitas

DRESSINGS

  • ½ small avocado
  • ¼ cup warm water
  • ½ teaspoon ground cumin
  • 1/3 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon lemon or lime juice
  • ½ teaspoon chopped jalapeno (optional)

Directions:

  1. Cook brown rice: bring water and rice to a boil in pot. Turn down heat to simmer and cook for 40 min or until done.
  2. Chop veggies: finely chop kale and set aside; chop tomato and set aside, finely chop sweet peppers and set aside, chop zucchini and yellow squash into ½ circles and set aside, finely chop cilantro and set aside.
  3. Make dressing: place all ingredients in a small food processor or blender and blend until smooth.
  4. Cook: pan saute chopped zucchini and yellow squash until browned; saute kale if you like it cooked (also ok to leave it raw).
  5. Assemble bowls: in large bowl first put kale or greens (cooked or raw), then add ½ of the rice, then ½ of the beans, then add the veggies (zucchini/yellow squash), peppers, tomatoes, corn and end with cilantro. Drizzle with the dressing and then add sunflower seeds.