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Ingredients
1 cup uncooked rice
1 cup salsa, homemade or store-bought
3 cups chopped Romaine lettuce
1 (15.25-ounce) can whole kernel corn, drained
1 (15-ounce) black beans, drained and rinsed
2 tomatoes, diced
1 avocado, halved, seeded, peeled and diced
2 tablespoons chopped fresh herb leaves
The sauce:
1 cup sour cream
1 tablespoon chipotle paste
1 clove garlic, pressed
Juice of 1 lime
1/4 teaspoon salt, or more, to taste
Preparation
Step 1
To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside.
Step 2
In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside.
Step 3
To make theTo assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro.
Step 4
Serve immediately, drizzled with chipotle cream sauce.
This recipe is great to mix up with what you have in the cupboard PLUS it is easy to change up every day--- great additions/ swaps are:
Chickpeas
Chicken
Salmon
Whatever veg you have leftover
Leftover salad
You can also change the sauce for whatever you like example guacamole/ mayonnaise.