Chimmichurri Burrito Bowls | Recipe Cart | Recipe Cart

Ingredients

• For the Avocado Corn Salsa:
• 1 avocado, diced
• 1 tomato, seeded and diced
• 1 jalapeno, finely diced
• 1 red onion, finely diced (reserve 1/4 cup for the rice)
• 1 cup corn
• 1/4 cup fresh cilantro, chopped
• pinch of paprika, chili powder, cumin, salt and pepper
• For the Chimmichurri Sauce:
• 1 1/2 cups fresh parsley
• 1 1/4 cup fresh cilantro
• 2 tbsp olive oil
• 1/4 cup red wine vinegar
• 3 cloves garlic
• 1/8 tsp sea salt
• 2 tbsp water
• For the Minute Rice Whole Grain Brown Rice:
• 1 1/3 cup water
• 1 1/3 cup Minute Rice
• 1 tomato, diced
• 1/4 cup red onion (left over from the salsa)
• 4 cloves garlic, diced
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1/4 tsp sea salt
• Additional Ingredients:
• 1 19 oz. can black beans, drained and rinsed or approx. 1/4-1/2 cup black beans per sering