Veggie Burrito Bowls

Ingredients:

Rice:

• 2 cups brown rice, uncooked
• 4 1/2 cups water
• 1/2 tsp sea salt
• 1 lime, juiced (2 tbs)
• 2 tbs cilantro, chopped

Beans:

• 2 15-ounce cans of organic black beans, drained & rinsed
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 tsp chili powder

Peppers & Onions:

• 2 tbs olive oil
• 2 green bell peppers, seeds removed, thinly sliced
• 1/2 medium red onion, thinly sliced
• 1 tsp sea salt
• 1/2 tsp freshly ground pepper

Corn Salsa:

• 2 cups corn (fresh or frozen)
• 1/2 cup tomatoes, diced
• 1/2-1 jalapeno, seeds removed, finely diced
• 1/2 cup red onion, finely diced
• 1/2 lime, juiced (1 tbs)
• 2 tbs cilantro, chopped
• Salt & pepper to taste

Guacamole:

• 2 avocados
• 1 tbs lime juice
• 1/2 tsp salt
• 1 tbs cilantro, chopped (optional)
• 1/4 red onion, chopped (optional)

Other:

• 2 cups of Romaine lettuce, kale, or arugula, chopped

Variations & Notes:

• Can serve with warmed tortillas to make burritos.