Makes 6 servings
Recipe by Nina Curtis, Director and Executive Chef of Plant'ish & Co. Culinary Arts
2 c. black rice
4 c. vegetable stock (for cooking rice)
2 c. cooked black beans
1 c. diced carrots
1 c. diced zucchini
1 c. diced bell peppers (any color)
1 c. diced white onions
2 cloves garlic, minced
1 t. onion granules
1 t. ground cumin
1 t. smoked paprika
½ t. chipotle powder
Salt, to taste
Avocado cooking oil
Endive leaves, for serving
House-made guacamole (restaurant’s own)
Pico de Gallo (restaurants’ own)
Cashew Sour Cream (recipe follows)
Cook the black rice according to the standard instructions, using vegetable stock instead of water for added flavor. Set it aside.
In a large skillet, heat avocado cooking oil over medium heat. Add the diced carrots, bell peppers, and white onions to the skillet. Cook until softened, about 5 to 7 minutes, and add the zucchini halfway through the cooking process (you don’t want to overcook the zucchini). Add the minced garlic, onion granules, ground cumin, smoked paprika, chipotle powder, and salt to the skillet. Stir well to combine and cook for another 2 to 3 minutes, allowing the flavors to meld together. Remove from heat.
To assemble the Burrito Bowls: Divide the cooked black rice among six serving bowls. Top each bowl with a portion of the cooked black beans and sautéed vegetable mixture. Serve with a dollop of house-made guacamole and Pico de Gallo on top. Add a dollop of the Cashew Sour Cream on top of the Pico de Gallo. Garnish with cilantro leaves or micro greens. Instead of traditional flour tortillas, serve with endive leaves for a lighter, gluten-free option.
The Cashew Sour Cream:
2 c. cashews (soaked for 2 to 4 hours, rinsed and drained)
1 c. filtered water
¼ c. apple cider vinegar
1 T. lemon juice
1 T. onion powder
½ t. crystal salt (adjust to taste)
Blend all ingredients in a blender until smooth and creamy. Chill for two hours before serving.