Chipotle Avocado And Lime Bowl Recipe
Organic brown rice and quinoa, steamed kale, corn, black beans, fresh salsa, and avocado topped with our spicy chipotle lime dressing
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Ingredients
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Grains
Vegetables
Dressing
Method
Cooking Grains
Cook the Brown Rice
In a medium saucepan, combine 1 cup of organic brown rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes or until the rice is tender and the water is absorbed.
Cook the Quinoa
In another saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
Preparing Vegetables
Steam the Kale
While the grains are cooking, steam 2 cups of kale until wilted and tender, about 5-7 minutes. Set aside.
Prepare Corn
If using frozen corn, thaw it in a microwave or under running warm water. If using fresh corn, cook it in boiling water for 3-5 minutes until tender. Set aside.
Making the Dressing
Mix the Dressing
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lime juice, 1 teaspoon of chipotle powder, and 1 teaspoon of honey or agave syrup. Season with salt and black pepper to taste.
Assembling the Bowl
Combine Ingredients
In a large bowl, layer the cooked brown rice, cooked quinoa, steamed kale, corn, and black beans. Top with fresh salsa and diced avocado.
Drizzle the Dressing
Drizzle the spicy chipotle lime dressing over the assembled bowl and toss gently to combine.