Burrito Bowl

straightupfood.com

Frisco Native

subheading: SCALE 1X 2X 3X:

2 cups water

1 cup dry/uncooked long-grain brown rice (or 3 cups cooked)

4 cups thinly sliced romaine lettuce

1 can cooked black beans ( 15 ounces; about 1½ cups), drained and rinsed

1 cup thinly sliced green cabbage

1 cup chopped tomatoes (I like halved cherry tomatoes)

1 cup corn kernels (thaw first if frozen)

1 cup loosely packed cilantro, coarsely chopped

½ cup finely chopped red onion

1 medium ripe avocado, chopped (optional)

⅓ cup lime juice

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