Burrito Bowls with Cilantro Pesto | The Rocks and Dirt Bakery

Ingredients

• 1 cup Red pepper, diced
• 8 Green Onions, thinly sliced
• ½ Mixed Green or Lettuce thinly sliced
• 2 cups Fresh(Pico de Gallo Style) Salsa
• 2 cups White Cheddar or Vegan Cheddar Substitute, shredded
• 6 cups Cooked Black Beans or Pinto Beans
• ½ cup Pumpkin Seeds(Pepitas), sprouted and salted if possible
• 1 Bunch Thinly sliced Radishes
• 3 cups White or Brown Basmati Rice
• 3 Cloves Garlic, peeled and chopped in quarters
• 2 Limes, Zested and then juiced
• Sea Salt and Black Pepper
• 1 Bunch Cilantro, stems and leaves, chopped
• 3 lbs Grass Fed Boneless Beef Shoulder or Bottom Round or Pork Shoulder
• 3 tbsp Chipotle in adobo sauce
• 1 Lime, juiced
• 5 Cloves Garlic
• 1 Medium Onion, halved
• 1 tbsp Dried Oregano
• 1 tsp Ground Cloves
• 1 ½ tbsp Ground Cumin
• 2 tsp Sea Salt
• 1 cup Water
• 1 large bunch cilantro, leaves and upper stems
• 6 tbsp raw pumpkin seeds (sprouted if possible)
• ¼ cup avocado or grape seed oil
• 3 tbsp lime juice(freshly squeezed)
• 4 garlic cloves
• ½ to 1 tsp sea salt