|10 min||15 min||25 min||6|
|1 avocado(s)||Avocado (halved, seeded, peeled and diced)|
|2 tbsp||Cilantro (coriander) (chopped)|
|3 cup||Lettuce, romaine (chopped)|
|2 tomato||Roma tomatoes (diced)|
|1 tbsp||Chipotle Paste (or chipotle peppers in adobo sauce, for chipotle cream sauce)|
|1 clove(s)||Garlic (pressed, for chipotle cream sauce)|
|1 whole lime(s)||Lime juice (fresh) (for chipotle cream sauce)|
|1/4 tsp||Salt (for chipotle cream sauce)|
|1 cup||Sour cream, 14% M.F. (for chipotle cream sauce)|
|1 can (15oz)||Sweet corn, canned, undrained|
|1 cup||Brown rice, medium-grain, dry|
|1 can (15oz)||Black beans, canned|
|1 cup||Salsa, ready-to-serve|
1. To make the chipotle cream sauce:
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 a great source of plant-based protein and high in fiber