It’s hot! 90 degree temps are here to stay in Charlotte so let’s keep it cool in the kitchen! Seriously, I could have smoothies for dinner every night when it’s hot and humid like this but I might forget how to chew and that would be bad. Burrito bowls have become my go-to during these hot months – super flavorful but low maintenance, the key to summer cooking. I marinated the tomatoes and onions in lots of lime juice – it’s how they do at my favorite little Peruvian place and it’s delicious. If you’re feeling really lazy just make this dressing, i.e. place all the ingredients into your food processor and turn it on). It’s spicy, cool and creamy and it’ll lively up any plain head of lettuce.
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Step 1
While the tomatoes and onions marinate in the lime juice cook the rice.
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Step 2
Cook the corn in a bit of high heat oil and the cumin and chipotle powder. Salt and pepper to taste.
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Step 3
Combine all the ingredients for the dressing in your food processor and blend until creamy.
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Step 4
So creamy, so spicy, so good.
Ingredients for the Bowls
3 cups of tomatoes
1 ear of corn
1 head of romaine lettuce
1 can of black beans
1/2 cup of brown rice
1/2 red onion
juice of one lime
1 teaspoon chipotle powder
1 teaspoon cumin powder
salt and pepper to taste
Ingredients for the Dressing
1 avocado
3 tablespoons kefir
1 big bunch of cilantro
1 garlic clove
1 jalapeño, seeds and stem removed
1 teaspoon salt
fresh pepper
juice of half a lemon
Directions
While the tomatoes and onions marinate in the lime juice cook the rice. Sauté the corn in a bit of high heat oil and the cumin and chipotle powder. Salt and pepper to taste. Add the beans here too if you want to warm them up a bit. For the dressing, combine all the ingredients for the dressing in your food processor and blend until creamy. Assemble bowl as shown with extra cilantro, avocado and lime as garnish.