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

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