Kale and Black Bean Burrito Bowl

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Ingredients

1 cup brown rice, rinsed (short grain/arborio or long grain/basmati recommended)
¼ teaspoon fine salt
1 medium bunch curly kale, ribs removed and chopped into small, bite-sized pieces
¼ cup lime juice
2 tablespoons olive oil
½ jalapeño pepper, seeded and finely chopped (omit if sensitive to spice)
½ teaspoon ground cumin
¼ teaspoon fine salt
1 avocado, pitted and sliced into big chunks
½ cup mild salsa verde (any good green salsa will do)
½ cup fresh cilantro leaves (a few stems are ok)
2 tablespoons lime juice
1 tablespoon olive oil
1 shallot, finely chopped or ⅓ cup chopped red onion
3 cloves garlic, pressed or minced
2 cans black beans (15 ounces each), rinsed and drained, or 3 cups cooked black beans
¼ teaspoon chili powder
¼ teaspoon cayenne pepper (optional, for spice)
Cherry tomatoes, sliced into thin rounds
Crumbled feta cheese
Toasted pepitas (green pumpkin seeds)
Hot sauce, such as Cholula

As published by Cookie and Kate.

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