mexican rice bowl

We love Mexican food, and while we’ve been known to take down a bowl of tortilla chips with salsa, we wanted to create a corn- and dairy-free dish that was worthy of our 80:20 Plan. Easy to adapt for a family (serve with gluten-free tortillas) or meat lovers (just add shredded chicken), this comes together quickly on a weeknight. It also happens to be the dish that Jules loves to bring camping!

Yield 2 servings
Prep Time 10 minutes , plus 4-hour soak
Cook Time 5 minutes
80:20

1 (15oz) can black beans, undrained

4 sprigs fresh cilantro

1 clove garlic, minced

Pinch of Himalayan pink salt

2 cups cooked brown rice

2 cups chopped romaine lettuce

½ cup sliced radishes

1 cup halved cherry tomatoes

1 avocado, sliced

For the dressing

1½ cups fresh cilantro

½ cup fresh Italian (flat-leaf) parsley

Juice and zest of 2 limes (about 1 tbsp zest)

3 cloves garlic, chopped

2 tsp honey

Himalayan pink salt, to taste

4 tbsp olive oil

For the cashew crema

¾ cup raw cashews, soaked for 4 hours and drained

1 tsp apple cider vinegar

2 tbsp freshly squeezed lemon juice

¾ tsp Himalayan pink salt

¼ cup water

1   In a small saucepan over low heat, combine the beans, cilantro, garlic, and salt. Simmer until all the liquid is absorbed. Set aside.

2   To make the dressing, in a high-speed blender, combine the cilantro, parsley, lime juice and zest, garlic, honey, and salt. Reduce blender to low and drizzle in the oil until well combined. Taste and add more salt if needed. (Dressing can be made ahead and refrigerated in an airtight glass container for up to 1 week.)

3   To make the cashew crema, in a food processor, combine the cashews, vinegar, lemon juice, salt, and water, and blend until smooth. (Crema can be made ahead and refrigerated in an airtight glass container for up to 1 week.)

4   To assemble the bowls, place even amounts of warm rice and lettuce in each bowl (about 1 cup each). Top with the warm beans, radishes, tomatoes, and avocado slices. Drizzle with dressing, and dollop cashew crema on top.

variation

You can swap cauliflower rice for the brown rice and/or add shredded chicken.

mexican rice bowl