|10 min||25 min||35 min||6|
|1 avocado(s)||Avocado (halved, peeled, diced)|
|1 can (15oz)||Black beans, canned (drained, rinsed)|
|1 tbsp||Chipotle Paste (for sauce)|
|1 cup||Sour cream, light (for sauce)|
|1 clove(s)||Garlic (pressed, for sauce)|
|1/4 tsp||Salt (to taste, for sauce)|
|1 whole lime(s)||Lime juice (fresh) (for sauce)|
|2 tbsp||Cilantro (coriander) (chopped)|
|3 cup||Lettuce, romaine (chopped)|
|2 tomato||Roma tomatoes (diced)|
|1 can (15oz)||Sweet corn, canned, undrained (drained, rinsed)|
|1 cup||Salsa, ready-to-serve|
|1 cup||White rice, parboiled, dry|
1. To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside.
2. In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside.
3. To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro.
4. Serve immediately, drizzled with chipotle cream sauce.
are an important source of plant-based protein and are high in fiber which makes them good for digestion