Cilantro Lime Rice
1 tbsp coconut oil
1/2 tsp lime zest (zest from 1 lime)
3 tbsp fresh lime juice (juice from 1 lime)
1/2 cup cilantro, chopped
Add coconut oil, lime zest, lime juice, cilantro, salt and mix well.
Divide the rice into 4 serving bowls.
Yields : ? cups
Sauteed Vegetables
1 tbsp coconut oil
1 1/2 cup onion, thinly sliced
4 color bell peppers, thinly sliced
1/2 tsp dried oregano
1/2 tsp chipotle powder
1/2 tsp salt
1/2 tsp smoked paprika
1/2 tsp ground cumin
Heat oil in a pan, add onion, bell peppers, saute for 7 minutes in medium flame.
Add spices and mix well.
Yields : 4 cups
Sour Cream
1/2 cup raw cashews, overnight soaked and drained
1/2 cup water
1 tsp lemon juice
1/2 tsp apple cider vinegar
1/4 tsp salt
Add all the above to vitamix, blend until smooth.
Yields : 12 tbsp
Roasted Tomato Salsa
1 pound roma tomatoes,
halved and cored
3 garlic clove, unpeeled
1/2 small red onion, quartered
2 jalapeno, halved
Preheat the broiler. My broiler is set at 500 degrees F.
Add tomatoes (skin side up), garlic, red onion, jalapeño to foil lined baking pan. Broil for 10 minutes or until outside of the vegetables are charred. Drain the excess juice from the tomatoes and use it for something or drink it, otherwise the salsa will be too watery. Remove skin from garlic, tomato and jalapeno. Remove seeds from the jalapeño, if you don't like it spicy, if not, just use it with seeds.
Transfer the charred vegetables to food processor and process them.
1/3 cup cilantro, chopped
1/2 tsp ground cumin
1/2 tsp salt
1 tbsp lime juice
Finally add cilantro, ground cumin, salt and lime juice and process.
Note: Make it a day or two in advance for the flavors to blend.
Yields : 1 cup
Roasted / Grilled Corn Salsa
1 and 1/2 cups frozen fire roasted corn (2 large ears corn)
1/4 cup red onion, chopped
1 cup ripe tomato, seeds slightly removed and chopped ( 2 large Roma )
1 jalapeno pepper, seeded and minced
1/2 tsp salt
3 tbsp lime juice (juice from 1 lime)
1/4 cup fresh cilantro, chopped
To grill corn (preferably over charcoal for best flavor), leave the husk on and grill it first until charred. Then remove the husk and strings and put it back on the grill for a little color, 2 to 3 minutes - rolling to heat all sides.
Once grilled, slice corn off of the cob and add to bowl with remaining ingredients and stir.
Serve immediately. Will keep covered in the fridge for several days, but is best when fresh.
Source:
minimalistbaker
Yields : 2 cups
Guacamole
3 haas Avocados, halved, seeded and peeled
3 tbsp lime juice (juice from 1 lime)
1/2+1/8 tsp salt
1/2 tsp ground cumin
1/4 tsp cayenne
1/4 cup onion, chopped
1/2 jalapeno pepper, seeded and minced
1 cup roma tomatoes, seeded and diced (2 tomatoes)
1 tbsp cilantro, chopped
1 garlic clove, minced
In a large bowl, place the scooped avocado pulp and lime juice, toss to coat.
Drain and reserve the lime juice, after all of avocados have been coated.
Using a potato masher add the salt, cumin and cayenne and mash.
Then fold in onions, tomatoes, cilantro and garlic.
Add 1 tbsp of lime juice.
Let it sit at room temperature for 1 hour and then serve.
Source:
foodnetwork
Yields : 2 and 1/4 cup
To Serve
2 romain lettuce, chopped (1/2 lettuce per serving)
2 avocados (1/2 avocado / serving), If not using guacamole
1 cup corn (1/4 cup corn / serving), if not using corn salsa
salsa
sour cream
Add your desired topping and serve.
My version of Chipotle Burrito bowl
Taste Note: Tastes AWESOME
Note: It took me 4 hours to prepare all this from scratch.
