Burrito Bowl

Ingredients

Burrito Bowl Ingredients

Cilantro Lime Rice (see below)
4 cups romaine lettuce, thinly shredded
1 can black beans, drained
Corn salsa (see below)
Guacamole (see below)
1 cup shredded cheese (optional)
Pico de Gallo (optional)

For the Rice

2.5 cups jasmine rice
4 cups water
1/2 cup finely chopped cilantro
2 limes, juiced
3 teaspoons himalayan salt

For the Corn Salsa

2 ears corn, shucked
1 small cucumber, peeled and finely chopped
½ cup finely chopped red onion
½ cup finely chopped cilantro
½ lime, juiced
pinch salt

For the Guacamole

1 avocado
¼ cup finely chopped red onion
½ lime, juiced
2 tablespoons cilantro
pinch salt

Directions

Cook rice with water in a rice cooker (About 25 minutes) Add cilantro, lime juice, and salt to rice, then stir Heat corn kernels (removed from cob) on medium heat on a skillet for 6 minutes Put corn in a small bowl and mix with rest of corn salsa ingredients Make guacamole in a small bowl by mashing together all guacamole ingredients Once all toppings are prepared, layer in a large bowl beginning with rice, then lettuce, then black beans, salsa, and guacamole Optional shredded cheese and/or pico de gallo can be added Enjoy! :))

This will be my third year for a weekly Frith Farm veg box. The veg is outstandingly fresh and it's great to see the range change as the year moves forward. You feel inspired to cook when you see what's in your box.

— Philippa

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