Vegan Burrito Bowl with Cilantro-Lime Avocado Dressing

Avocados are actually the only things that are really essential to this burrito bowl because they’re key for the freakin-amazing Cilantro-Lime Avocado Dressing. It’s ridiculously creamy and combines avocado, olive oil, cilantro, almond milk, lime and a couple spices perfectly. Plus, it’s an awesome alternative for the usual dairy-filled, sour cream based burrito bowl dressings.

But even if you’re not sold on the wild rice burrito bowl, I highly recommend making the dressing and putting it on all the things.

THE RECIPE

INGREDIENTS

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.

This recipe and image adapted from: www.exsloth.com