Name: Wild Rice Burrito Bowl with Creamy Avocado Dressing
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 2 servings
Ingredients: 3 heaping cups iceberg lettuce (chopped); 1 cup wild rice (cooked); 4 tbsp salsa; 4 tbsp corn; 4 tbsp refried beans; 0.5 null avocado (sliced or diced); null to_garnish roasted chickpeas; 0.75 cup almond milk (unsweetened); 2 tbsp olive oil; 0.75 null ripe avocado (diced); 1 null green onion (sliced); 1 tbsp fresh cilantro; 1 small clove garlic (minced); 1 tbsp lime juice; 0.5 tsp lime zest; 0.25 tsp salt; 0.25 tsp freshly ground pepper; 0.25 tsp ground cumin; 0.25 tsp chili powder

Instructions

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1

Prepare the dressing: In a blender, combine almond milk (0.75 cup), olive oil (2 tbsp), avocado (0.75 ripe), onion (1 green), fresh cilantro (1 tbsp), clove garlic (1 small), lime juice (1 tbsp), lime zest (0.5 tsp), salt (0.25 tsp), freshly ground pepper (0.25 tsp), ground cumin (0.25 tsp) and chili powder (0.25 tsp); blend until smooth. Refrigerate.
2

Assemble each bowl: Divide cups iceberg lettuce (3 heaping) between two serving bowls. Top each with wild rice (1 cup), salsa (4 tbsp), corn (4 tbsp), refried beans (4 tbsp), and avocado (0.5).
3

Drizzle each bowl generously with the prepared dressing and serve with [to_garnish roasted chickpeas].