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KIWI Magazine

Filed under: Dinner, Gluten-Free, Yummy



1 15-ounce can black beans, drained and rinsed

1 15-ounce can sweet corn, drained and rinsed

2 cups brown rice, cooked

1 cup cheddar cheese, shredded

1 cup lettuce greens, shredded

1 avocado, sliced

1/2 cup vegan sour cream substitute

1 tablespoon dairy-free milk

1 teaspoon chili powder

1/4 teaspoon cumin

2 garlic cloves, minced

sea salt

1 lime


1. Open and rinse black beans and sweet corn in a colander. Set aside.

2. Place 1⁄2 cup warm brown rice in a bowl and top with 1⁄4 cup shredded cheese to allow it to melt. Top with 1⁄2 cup black beans and corn mixture, then 1⁄4 cup shredded lettuce. Slice 1⁄4 avocado and place on top.

3. Prepare dressing by whisking together sour cream, dairy-free milk, chili powder, cumin, garlic, and sea salt to taste. Drizzle 1⁄4 dressing mixture on top of burrito bowl. Squeeze the juice of 1⁄4 fresh lime on top to finish preparation. Repeat above steps three more times for a total of four servings.

Makes 4 servings

Per serving: calories 531, fat 24 g, protein 21 g carbohydrates 63 g, dietary fiber 12 g, sugar 7 g

Egg Free, Gluten Free, Nut-Free, Soy-Free, Vegan and Vegetarian


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