Mexican Street Corn Burrito Bowl

This was a delicious "bowl" of food. It serves 2 with leftover dressing. I had a leftover ear of corn that had been cooked on the grill. I used that and cut the kernels off the cob. This is a great way to use up some extra veggies that are in your frig. Feel free to make substitutions. We've been on a "bowl" kick lately.

Burrito Bowl:

• 1/2 cup uncooked rice (I used a mix of brown and wild)
• 1 ear of grilled corn
• 1 red bell pepper, thinly sliced
• 1 can (15-ounce) no-salt black beans, drained and rinsed
• fresh cilantro, chopped
• 2 green scallions, sliced
• fresh jalapeno, sliced
• 1/2 teaspoon smoked paprika
• 1 avocado

Dressing:

• 1/2 cup vegan mayo
• 2 limes
• 1/4 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 1/2 teaspoons Sriracha

Cook rice according to package directions. Set aside to cool once it's done.

Make the dressing. Combine all the ingredients mayo, 3 tablespoons lime juice, 1/2 teaspoon lime zest, cumin, paprika, chili powder and Sriracha. Whisk and put in frig while you make the bowls.

Sauté corn kernels and bell pepper in a large skillet 4-5 minutes, until they are slightly charred. Set aside.

Season with black pepper and some chopped cilantro. Once it's cool add the scallions, jalapeno and 1/2 teaspoon paprika. 

Build your bowl: add 1/2 of the prepared rice to each bowl. 

Add even amounts of black beans and the corn/red pepper mixture. Top with sliced avocado and a wedge of lime. I also had some tomato that needed to be used and added some diced fresh tomato.

Garnish with pickled jalapenos and the dressing. 

Enjoy!!!!