Burrito Bowl

Ingredients

• 2 cups cooked brown rice
• 3 tablespoons olive oil, divided
• 1 teaspoon ground cumin
• 3 teaspoons minced garlic
• ½ teaspoon kosher salt, divided
• 1 (15-ounce) can low-sodium black beans, undrained
• ½ to 1 tablespoon chopped chipotle chiles, canned in adobo sauce (more or less according to taste)
• 1 cup chopped cherry or grape tomatoes
• ¼ cup finely chopped sweet red onion
• ¼ cup chopped fresh cilantro
• 2½ tablespoons fresh lime juice, divided
• 1 jalapeno pepper, seeded and finely chopped
• 1 cup very thinly sliced cabbage
• ⅓ cup thinly sliced kale
• 2 ounces goat cheese, crumbled (approximately ½ cup)
• 1 ripe avocado, peeled and sliced

Directions

1. Heat a medium skillet over medium heat. Add 1½ tablespoons olive oil to pan; swirl to coat. Add cumin and garlic; cook 1½ minutes, stirring frequently. Stir in rice and ¼ teaspoon salt.
2. Partially drain black beans. Place beans and remaining liquid in a small saucepan; stir in chipotle chilies. Bring bean mixture to a boil; reduce heat, and simmer 5 minutes.
3. In a separate bowl, add remaining ¼ teaspoon salt, tomatoes, onion, cilantro, 1 tablespoon lime juice, and jalapeño; toss to combine.
4. In a large bowl, combine remaining 1½ teaspoons oil, remaining 1½ teaspoons lime juice, cabbage, and kale; toss well.
5. Divide rice mixture evenly among 4 shallow bowls. Divide bean mixture, tomato mixture, cabbage mixture, cheese, and avocado evenly over rice.

Serving Size – 1 ½ cups

Calories: 396 calories

Carbohydrates: 49 grams

Fiber: 13 grams

Protein: 14 grams

Fat: 17 grams