Sexy Fiesta Time! Stuffed Avocado Burrito Bowl

This recipe is seriously one of my all time favorites.  It is vegan, gluten free and oil free.  And, even better the flavors are fresh, clean and just flat out yummy.  So perfect on a warm, muggy day.  You are left feeling energized and full without feeling bogged down and sluggish.  Who wouldn't want to eat this???  And, the cilantro-lime oil free salad dressing is amazing!

Stuffed Avocado Burrito Bowl

Some fun little facts that some of you did not know about one of my favorite fruits (yes technically it is a fruit):

The Aztec word for avocado is ahuactl.  This translates to "testicle tree".

Avocado has the highest protein and fiber content than any other fruit and more potassium than a banana.

It takes about 5-7 days to ripen.

To speed up the ripening process, place in a paper bag with an apple.




Ingredients:
3.5 large, ripe avocados
1 c brown rice
2 c water
1/2 c black beans
1/2 c corn (canned)
1 diced medium tomato
1/2 diced red onion
1-2 bunches romaine lettuce
taco seasoning
2 limes
1 bunch cilantro
1 tsp sugar
salt
jalapeno hot sauce (or your favorite mexican hot sauce)
tortilla chips (optional for garish)


Directions

The "Meat Filling":
 In a pot, add brown rice and 2 c water, bring to a boil and cook about 20-25 minutes.  Keep your taco seasoning aside until rice is cooked, then add enough to flavor.

The salad:
In the meantime, take 3 avocados, slice around length wise and twist apart.  Spoon out the seed and discard.  Be cautious not to break or tear the avocado skin, as we are using this as a "bowl" to fill.
Cut the avocado (not the shell) both length wise and width-wise to create nice little cubes, then just spoon out into a bowl.  Add in the black beans, corn, tomato and red onion.  Drizzle some fresh lime juice and toss - This will keep the avocado the nice vibrant color.  Chop up about 1 or 2 bunches of romaine and just place on each of your plates

Cilantro-Lime Oil Free dressing.
In a blender, combine the cilantro, juice from 1 lime, sugar, salt, 1/2 avocado and about 3/4 c of water.  Blend.  Alter your seasonings by taste.

Once every component is done you should have this:  Chopped Romaine on a plate, your salad mixure, taco seasoned brown rice and your dressing.

 
 From here, take each avocado "shell" and spoon in the taco brown rice mixture, spoon in your salad mixture and place on top of the bed of lettuce on your plate.  Sprinkle over your cilantro lime dressing and garnish with some tortilla strips. 





Sexy Fiesta Time!!!