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Description
This is sort of like the bowls you can get at Chipotle or some of the other restaurants these days. You could add fresh or pickled jalapenos or some raw chopped onion. This is a very flexible dish. I loaded up leftovers for work the next day.
Ingredients
US|METRIC
4 SERVINGS
- 1 cup rice (uncooked, I used basamati)
- 1 cup salsa
- 3 cups romaine lettuce (chopped)
- 1 can whole kernel corn, drained
- 1 can black beans (drained and rinsed)
- 2 Roma tomatoes (diced)
- 1 avocado (halved, seeded, peeled and diced)
- 2 Tbsp. cilantro leaves (chopped)
- 1 cup vegan sour cream
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Directions
- Make the chipotle cream sauce: whisk all ingredients together; set aside.
- Stir in the salsa; set aside. To assemble the bowls: divide rice among bowls. Top rice with Romaine. Add black beans. Top with corn. Next add your tomatoes. Toss on the avocado. Garnish with cilantro leaves. Drizzle with chipotle cream sauce.
NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories280Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium950mg40% |
Potassium990mg28% |
Protein11g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate46g15% |
Dietary Fiber14g56% |
Sugars5g |
Vitamin A80% |
Vitamin C50% |
Calcium10% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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