Vegetarian Burrito Bowls

• 1/2 cups Brown Rice, Uncooked
• 1/4 cups Cilantro
• 1/2 whole Lime, Juiced
• 1 clove Garlic, Peeled
• 2 teaspoons Olive Oil
• Salt To Taste
• 14- 1/2 ounces, weight Canned Black Beans
• 1 teaspoon Cayenne Pepper
• 2 teaspoons Garlic Powder
• 2 teaspoons Smoked Paprika
• 2 teaspoons Chili Powder
• 1 teaspoon Cumin
• Pepper, Taste
• Salt To Taste
• 1 Tablespoon Olive Oil
• 1 whole Squash, Diced
• 1/4 whole White Onion, Diced
• 3 cloves Garlic, Chopped
• 1 whole Anaheim Pepper, Stem And Seeds Removed, Chopped
• 2 Tablespoons Salsa Verde
• 1/2 whole Avocado, Peeled And Pitted
• 1/4 cups Non-fat Plain Greek Yogurt
• 1 Tablespoon Olive Oil
• 1 teaspoon Lime Juice
• 1/4 cups Monterey Jack Cheese, Grated
• 1 whole Tomato, Diced

1. For the cilantro lime rice:
2. Cook brown rice according to package directions.
3. Meanwhile, place cilantro, lime, garlic and olive oil in a small blender.
4. Blend until smooth and set aside.
5. Once the rice is cooked, stir in the cilantro lime mixture and combine well.
6. Set aside.
7. For the black beans:
8. Heat black beans in a small pot over medium heat.
9. Stir in cayenne pepper, garlic powder, smoked paprika, chili powder, cumin, pepper and salt.
10. Reduce heat to low until ready to serve.
11. For the veggies:
12. Heat olive oil in a medium-sized frying pan.
13. Add squash, white onion, garlic, and pepper, and saute until soft and aromatic, about 5 minutes.
14. Reduce heat to low until ready to serve.
15. For the creamy tomatillo dressing:
16. Combine salsa verde, avocado, yogurt, olive oil and lime in a small blender and pulse until combined.
17. Refrigerate until ready to serve.
18. Assemble:
19. Assemble burrito bowls in two shallow bowls or plates, adding cilantro lime rice, black beans, squash mixture, cheese, and tomatoes to each.
20. Top with the creamy tomatillo dressing and enjoy!

brown rice, cilantro, clove garlic, olive oil, salt, black beans, cayenne pepper, garlic, paprika, chili powder, cumin, pepper, salt, olive oil, white onion, garlic, anaheim pepper, salsa, avocado, nonfat plain greek yogurt, olive oil, lime juice, cheese, tomato

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/vegetarian-burrito-bowls/ (may not work)