Colorful Weeknight Burrito Bowls (Cookie+Kate)

From “Love Real Food”— Cookie and Kate recipe book ALTERNATIVE OPTIONS KALE AND BLACK BEANS Cilantro-Lime Rice Refried Black Beans Kale Slaw SUMIMERTIME CORN Cilantro-Lime Rice Zesty Black Bean and Corn Salad Guacamole is mandatory! HEARTY BEER BEANS AND FAJITA VEGGIES Cilantro-Lime Rice Beer Beans Fajita Veggies

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. To prepare the rice: Bring a large pot of water to boil over high heat. Pour in the rice and drop in the bay leaf. Give the mixture a brief stir and let it boil for 30 minutes, reducing the heat if necessary to prevent overflow. Drain the rice, return it to the pot, cover, and let it rest for 10 minutes off the heat.

Step 2

Discard the bay leaf and fluff the rice with a fork.

Step 3

2. Add the cilantro, lime juice, lemon juice, olive oil, and salt and stir to combine. Taste and add additional salt if necessary (I usually add an extra ¼ teaspoon). Cover until you're ready to serve

Step 4

3. Meanwhile, to assemble the slaw: In a medium bowl, combine the cabbage, black beans, bell pepper, green onions, cilantro, lime juice, garlic, olive oil, and salt. Toss to combine, then taste and add more lime juice if necessary. Set aside to marinate.

Step 5

4. Serve individual portions in bowls, with rice on the bottom, slaw in the middle, and a scoop of guacamole on top. Don't forget to add at least 1 spoonful of salsa verde. If desired, sprinkle with toasted pepitas and/or crumbled feta cheese.

Step 6

5. Leftover rice and slaw will keep well for up to 4 days. Store the guacamole in a small bowl with plastic wrap pressed against the top to help prevent browning.