Kale and Black Bean Burrito Bowl

• 1 cup brown rice, rinsed (short grain/arborio or long grain/basmati recommended) ↔ Replace
• ¼ teaspoon fine salt ↔ Replace
• 1 medium bunch curly kale, ribs removed and chopped into small, bite-sized pieces ↔ Replace
• ¼ cup lime juice ↔ Replace
• 2 tablespoons olive oil ↔ Replace
• ½ jalapeño pepper, seeded and finely chopped (omit if sensitive to spice) ↔ Replace
• ½ teaspoon ground cumin ↔ Replace
• ¼ teaspoon fine salt ↔ Replace
• 1 avocado, pitted and sliced into big chunks ↔ Replace
• ½ cup mild salsa verde (any good green salsa will do) ↔ Replace
• ½ cup fresh cilantro leaves (a few stems are ok) ↔ Replace
• 2 tablespoons lime juice ↔ Replace
• 1 tablespoon olive oil ↔ Replace
• 1 shallot, finely chopped or ⅓ cup chopped red onion ↔ Replace
• 3 cloves garlic, pressed or minced ↔ Replace
• 2 cans black beans (15 ounces each), rinsed and drained, or 3 cups cooked black beans ↔ Replace
• ¼ teaspoon chili powder ↔ Replace
• ¼ teaspoon cayenne pepper (optional, for spice) ↔ Replace
• Cherry tomatoes, sliced into thin rounds ↔ Replace
• Crumbled feta cheese ↔ Replace
• Toasted pepitas (green pumpkin seeds) ↔ Replace
• Hot sauce, such as Cholula ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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