Burrito Bowl with Black Beans

Ingredients

jasmine ricecooked

3 cup

black beanscooked

3 cup

tomatodiced

as needed

avocadosliced

as needed

bell pepperdiced

as needed

corn

as needed

cabbageshredded

as needed

cilantrofresh

for garnish

limecut into wedges

for serving

silken tofu

Soy-freecashew creamblend raw cashews with water and lime juice

12 oz3/4 cup

olive oil

1 tbsp

lime juicefresh

1 1/2 tbsp

salt

1/2 tsp

garlicminced

1 clove

cilantrofresh, tender stems ok

1/2 bunch

jalapenosliced

1 1/2 tbsp

black pepper

to taste

hot sauce

for serving

Method

1. 01For the cilantro lime crema: place silken tofu, olive oil, lime juice, garlic, and salt in a food processor and blend until very smooth, scraping sides as needed.5 min
2. 02Add jalapeno and cilantro and pulse until desired consistency, leaving some texture with flecks.
3. 03Taste and adjust salt, lime juice, and jalapeno to taste.
4. 04Divide rice among four bowls and top with warm black beans, including some bean cooking liquid.
5. 05Top with diced tomato, avocado, bell pepper, corn, and shredded cabbage.
6. 06Drizzle with cilantro lime crema and garnish with cilantro, lime wedges, and hot sauce.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Dairy-free
• Egg-free
• Nut-free