Black Walnut Burrito Bowls
Print RecipeIngredients
Burrito Bowl Ingredients
- ¾ cup jasmine rice
- ¼ cup white quinoa
- 1 15oz can black beans
- 1 cup fire roasted corn
- 1 medium sweet potato
- 6 large leaves kale
- 3 tablespoons extra virgin olive oil
Seasoned Black Walnut Crumble
- 2 cups chopped black walnuts
- 2 cups cauliflower florets
- 1 tablespoon pure maple syrup
- ½ cup sundried tomatoes
- 2 garlic cloves
- 1-2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- Optional: 1-2 deseeded fresh peppers of choice if you like more heat.
Coconut Cilantro Lime Sauce
- 1 cup canned coconut cream
- ¼ cup finely chopped fresh cilantro
- ½ lime juiced
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- To make the seasoned black walnut crumble; preheat the oven to 400 degrees.
- Pulse all ingredients (except the walnuts) in a food processor until the mixture is evenly ground, then add the walnuts and pulse together.
- Transfer to a greased baking sheet, bake for 30 minutes, stir a few times throughout.
- Chop the sweet potato, toss in EVOO and bake in the oven with the walnuts.
- Add the rice and quinoa into a medium pot with 2 cups of water, bring to a boil, add a lid and drop the heat to low, simmer for 15 minutes.
- Rinse, dry and divy in the kale. Chop and add to a medium bowl, drizzle with EVOO and squeeze half a lime over the top, massage with clean hands.
- To make the coconut cilantro lime sauce, add all of the ingredients into a small bowl and whisk together.
- Build the burrito bowl by adding all ingredients into a bowl and top with a dollop of coconut cilantro lime sauce. Enjoy!
Servings: 2