You may have detected that I share largely breakfast, snack and course recipes around here. I actually have an enormous appetency and love all things breakfast, therefore clearly I’m getting to gravitate towards those foods. Plus, in my opinion, baking may be a heap additional fun than actual preparation.
- 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:
- 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:
- 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.
Read more our recipe Vegetarian Lettuce Wraps #Vegan #vegetarian
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