Taco Inspired Buddha Bowl Recipe

Ingredients

• 2 large or 3-4 medium tomatoes (cored and quartered)
• 1 onion (coarsely chopped)
• 2 jalapeno peppers (stemmed, seeded & minced)
• 1 jalapeño pepper (stemmed and minced, include seeds)
• ⅓ cup canola or vegetable oil
• 2 cups long grain white rice (rinsed)
• 4 cloves garlic (minced)
• 2 cups vegetable or chicken broth
• 1 Tbsp gluten-free tomato paste
• 1½ tsp salt
• ½ cup fresh cilantro (chopped)
• 3 ripe avocados
• 2 tbsp minced red onion
• 1 tsp jalapeño minced (you can add more but my family doesn't like it spicy)
• ¼ cup fresh cilantro (finely chopped)
• ¼ tsp salt (or more to taste)
• 1 medium garlic clove (minced (optional))
• ½ tsp ground cumin (optional)
• 2 tbsp lemon juice or lime juice.
• MAKES 2 1/2 TO 3 CUPS
• 3-4 firm (ripe tomatoes, cut into 3/8-inch dice (about 3 cups))
• 2 tbsp or 1 large jalapeño seeded & minced (reserve seeds to add later if you want it spicy!)
• ½ cup red onion (finely chopped)
• 1 small clove garlic (minced)
• ¼ cup fresh cilantro (chopped)
• ½ tsp salt
• pinch ground black pepper
• 2 - 6 tsp fresh lime juice
• Granulated sugar to taste (up to 1 teaspoon)