Kale and Avocado Vegan Burrito Bowl Recipe
  • Brown Rice
  • 1 cup brown rice
  • ½ tsp sea salt
  • Lime marinated kale
  • 1 bunch kale, ribs and stems removed
  • ¼ cup lime juice
  • 2 tbsp olive oil
  • ½ jalapeno, finely chopped
  • ½ tsp cumin
  • ½ tsp sea salt
  • Avocado salsa
  • 1 avocado
  • ½ cup mild salsa
  • ½ cup fresh cilantro leaves
  • 1 lime, juiced
  • Seasoned black beans
  • 2 cans organic black beans
  • 1 shallot, finely chopped
  • 3 cloves garlic, minced
  • ¼ tsp chili powder
  • ¼ tsp cayenne pepper
  • Garnish
  • Cherry tomatoes, sliced
  • Hot sauce
  1. Cook rice as usual and add salt.
  2. For kale salad, whisk together lime juice, olive oil, chopped jalapeno, cumin and salt. Toss in the kale and gently massage mixture into leaves. The more you massage the leaves the less bitter the kale.
  3. For the avocado salsa, combine all ingredients in a food processor and mix well.
  4. For the beans, warm 1 tbsp olive oil in a pan and saute the shallot and garlic until fragrant. Add the beans, chili powder and cayenne pepper. Cook until warmed through, about 5-7 minutes.
  5. To serve, spoon rice, beans, kale mixture and a spoonful of avocado salsa into a bowl. Garnish with tomatoes and hot sauce if desired.
Recipe by fitlife.tv at http://fitlife.tv/the-truth-about-veganism-dr-mona-vand-saturday-strategy/videos/