Burrito Bowls

 I've been trying out some different ideas for bowls, burrito bowls, rice bowls, black bean bowls, etc. This is an easy way to make a filling, healthy meal. You can keep each ingredient in it's own container to make whatever type of bowl you feel like eating. These also come together very quick if you have minute rice or a microwave rice. I didn't have either and cooked 4 servings of brown rice on the stovetop. Just plan ahead if you have to go that route. Also, you can add what you like and leave out things you aren't fond of, so substitution is easy.

• 1 (15-ounce) can unsalted black beans,, drained and rinsed
• 1/4 cup water
• 3/4 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 cup fresh corn kernels (I used 2 ears of corn)
• 1 tablespoon fresh lime juice, divided
• 4 servings cooked brown rice
• 1/2  cup chopped fresh cilantro, divided
• 1 recipe Baked Soy Sauce & Sriracha Tofu
• 4 cups romaine lettuce hearts, chopped
• 2 ripe avocados, sliced
• salsa (use your favorite brand or home made)
• sour cream (I used Dr. McDougall's recipe)

In a medium saucepan add beans, water, chili powder, and cumin. Cook over medium heat until beans are hot. Remove from heat and cover to keep warm.

Cook your brown rice. I used regular brown rice cooked on the stovetop. This took about 45 minutes. So, plan ahead if you don't have leftover rice or a quick cooking rice.

Add 2-3 tablespoons of the cilantro to the rice and 1 1/2 teaspoon lime juice. Stir and set aside.

In a medium size nonstick skillet cook corn, stirring occasionally until it gets a little char on it. Sprinkle with 1 1/2 teaspoons lime juice. Set aside.

Add the romaine to a bowl.

Add 1/4 of the beans, corn, rice, tofu (you will have extra) and avocado. Top with salsa, sour cream and remaining cilantro. This would also be good with pickled jalapenos on top if you have them.

The flavor combo in this dish was delicious! Enjoy!