Roasted Burrito Bowl
For the
burrito bowl:
- 1 cup brown rice
- 4 medium ears sweet corn, kernels removed (about 4 cups)
- 1 medium poblano pepper, diced
- 2 1/2 tablespoons olive oil, divided
- 1-2 teaspoons organic Cajun spice
- 2 garlic cloves, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1/2 teaspoon cumin
- 1/4 teaspoon freshly cracked black pepper
- 1/4 cup vegetable broth
- 1 cup cherry tomatoes, quartered
- 1 medium avocado, pitted and cubed
- 1/2 cup feta cheese, crumbled
- Salt and freshly cracked pepper
For the
cilantro-lime dressing:
- 1 cup cilantro leaves, tightly packed
- 2 cloves garlic
- 1 medium lime, peeled and seeds removed
- 1/2 cup chopped scallions
- 1/2 cup sour cream
- 1/4 cup olive oil
- 1 teaspoon salt
Preheat oven to 475°F.
Cook the rice according to the package instructions.
In a medium-sized bowl,
toss the fresh corn kernels, diced poblano pepper, 2 tablespoons of the olive oil, Cajun spice, and a pinch of salt together. Spread the corn evenly on a
baking tray and roast for 10 minutes, tossing midway.
Heat the remaining 1/2
tablespoon of olive oil in a large skillet. Add the minced garlic and sauté until
fragrant and deeply golden. Add the rinsed-and-drained black beans, cumin, and
freshly cracked black pepper, and toss to coat. Deglaze the pan with the
vegetable broth and cook until the liquid reduces to half.
Prepare the cilantro-lime
dressing by blending the cilantro leaves, garlic, lime, scallions, sour cream,
olive oil, and salt together until smooth.
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