Burrito Bowl

Cilantro Brown Rice: 

Melt butter over medium heat in medium-sized pot.

Add rice and the zest of one lime; toast, stirring occasionally, for 3-5 minutes.

Add liquid, stir, bring to a boil, cover, and turn heat down to low.

Simmer for approximately 25 minutes or until rice has absorbed all the liquid.

Stir in lime juice and chopped cilantro.

Salsa:

2 pints mixed cherry tomatoes, diced

1/4 cup finely diced red onion

½  jalapeño pepper, minced

½  lime, juiced

¼ cup cilantro, remove stems and chop

salt to taste

Salsa:

2 pints mixed cherry tomatoes, diced

1/4 cup finely diced red onion

½  jalapeño pepper, minced

½  lime, juiced

¼ cup cilantro, remove stems and chop

salt to taste

Salsa:

2 pints mixed cherry tomatoes, diced

1/4 cup finely diced red onion

½  jalapeño pepper, minced

½  lime, juiced

¼ cup cilantro, remove stems and chop

salt to taste

Combine all ingredients in a bowl and stir to combine. Taste and add more salt/and or lime as needed

Black Beans:

2 tablespoons extra-virgin olive oil

1 cup diced sweet onion

4 medium garlic cloves, minced

3/4 to 1 cup chopped fresh tomatoes

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon dried oregano

1 tsp sea salt, or to taste

2 1/2 tablespoons tomato paste

1 (14-ounce) can black beans, drained and rinsed

1/2 cup unpacked cilantro, large stems removed and finely chopped

In a large wok skillet, add the oil and melt it over medium heat. Stir in the onion and garlic, along with a pinch of salt, and sauté for about 5 to 6 minutes, until softened.

Stir in the chopped tomatoes, chili powder, garlic powder, dried oregano, and 1/2 teaspoon of salt. Continue sautéing for another 3 to 5 minutes (increasing/reducing heat if necessary), until the tomato softens.

Now stir in the tomato paste and drained and rinsed black beans. Cook for a few more minutes until heated throughout. Taste and add more salt if desired. Stir in the cilantro. You can leave the mixture over low heat until ready to serve or simply turn off the heat and reheat before serving.

Toppings:

2 tbsp. olive oil

1 large sweet potato, diced into bite sized pieces

1 large red pepper, diced

2 cloves garlic, diced fine

2 cups corn, fresh if available or frozen

2 tsp. Chili powder

1 tsp. salt

Heat olive oil in the pan. Add sweet potato and peppers and sautee until softened but still slightly firm. Add garlic, corn and chili powder. Sautee for a few more minutes until corn and garlic are cooked through.

Garnish:

2 avocados, diced

1 cup shredded cabot cheddar

Cilantro Sour Cream:

1- 8 ounce container cabot sour cream

2 cloves garlic

1 lime-juiced

1 bunch cilantro

1 tsp. salt

Combine all ingredients together in a food processor and blend until smooth and creamy

Assembly in bowl:

In a bowl, place a spoonful of cilantro brown rice

On top of the rice, add a scoop of black beans and veggies

Sprinkle shredded cheddar on top

Garnish with avocado and salsa

Drizzle cilantro sour cream