Kale and Black Bean Burrito Bowl

Discover Kale and Black Bean Burrito Bowl. Review the available recipe details and open the credited original source for the complete preparation method.

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

Les conversions sont approximatives ; la source originale reste la référence.

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