Wild Rice Burrito Bowl with Cilantro-Lime Avocado Dressing
Author: 
Recipe type: Lunch, Dinner
Cuisine: Mexican
 
Ingredients
For the burrito bowl
  • 1½ heaping cups iceberg lettuce, chopped
  • ½ cup cooked wild rice
Optional Toppings:
  • 2 tbsp salsa
  • 2 tbsp corn
  • 2 tbsp refried beans
  • ¼ avocado, sliced or diced
  • roasted chickpeas
For the dressing:
  • 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
Instructions
To assemble the bowl:
  1. Add the lettuce to the bottom of a serving bowl, add rice and other desired toppings then drizzle with cilantro-lime avocado dressing.
For the dressing:
  1. 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.
Notes
* If you prefer a thicker dressing, start with ⅔ cup of almond milk and add more until desired consistency is reached
Recipe by Diary of an ExSloth at https://exsloth.com/wild-rice-burrito-bowl/