Wild Rice Burrito Bowl with Cilantro-Lime Avocado Dressing

• Vegan
• Gluten free

• Produce

  • 1/4 Avocado
  • 3/4 Avocado, ripe
  • 1 Chickpeas, roasted
  • 1 tbsp Cilantro, fresh
  • 2 tbsp Corn
  • 1 small clove Garlic
  • 1 Green onion
  • 1 1/2 heaping cups Iceberg lettuce
  • 1/2 tsp Lime, zest

• Canned Goods

  • 2 tbsp Refried beans

• Condiments

  • 1 tbsp Lime juice
  • 2 tbsp Salsa

• Pasta & Grains

  • 1/2 cup Wild rice, cooked

• Baking & Spices

  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 3/4 cup Almond milk* (i used almond breeze, Original Unsweetened

Found on exsloth.com

Description

Ingredients

• 1½ heaping cups iceberg lettuce, chopped
• ½ cup cooked wild rice
• 2 tbsp salsa
• 2 tbsp corn
• 2 tbsp refried beans
• ¼ avocado, sliced or diced
• roasted chickpeas
• 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

Directions

• Add the lettuce to the bottom of a serving bowl, add rice and other desired toppings then drizzle with cilantro-lime avocado 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.