A burrito without the tortilla, this healthy, hearty salad is packed with veggies and is filling enough as a main.
Author: Chelsea
Recipe type: Main
Serves: 4-6
Ingredients
1 cup brown rice
.
Sauce:
½ cup plain yogurt
½ - 1 Tbsp Sriracha, depending on preference
.
Salsa:
2 cups baby tomatoes, quartered
½ cup cucumber, finely diced
1 celery stalk, chopped
½ green pepper, finely chopped
1 jalapeno, seeded and finely chopped
¼ cup basil, julienned
¼ cup cilantro, chopped
Salt and pepper, to taste
.
1 avocado, mashed
1 (540 mL) can black beans, rinsed & drained
1 cup shredded mozzarella cheese
½ cup bean sprouts, for topping
Instructions
Prepare rice according to package instructions.
While rice is cooking, make the sauce: mix together the yogurt and Sriracha; set aside.
Make the salsa: combine tomatoes, cucumber, celery, green pepper, jalapeno, basil, cilantro, salt, and pepper. Stir well. Depending on how juicy the tomatoes are, you may need to add a bit of olive oil to the salsa.
Serve burrito bowls with sauce, salsa, mashed avocado, black beans, cheese, and bean sprouts.
Recipe by Port and Fin at https://portandfin.com/healthy-veggie-burrito-bowls/