Burrito Bowl with Creamy Chipotle Sauce

Makes 3-4 burrito bowls

Ingredients

1 cup uncooked rice or quinoa

1/2 cup salsa

1 can black beans, rinsed and drained

2-3 roma tomatoes, diced

1 1/2 cups corn (I used frozen corn, thawed)

Romaine lettuce, chopped

Creamy chipotle sauce*

Other additions: onion, green onion, bell pepper, avocado, cheese, cilantro

Directions

Cook rice. (For firmer rice, use 1 cup rice + 1 1/4 cup water.)

While rice is cooking, prep your veggies and make the creamy chipotle sauce.

When rice is cooked, stir in salsa.

Begin layering your bowl: start with rice, then black beans, and vegetables.

Drizzle the creamy chipotle sauce on top and enjoy.

*Creamy Chipotle Sauce:

1/2 cup plain greek yogurt

1 chipotle in adobo sauce

1/2 tsp. adobo sauce

1-2 cloves garlic

1 Tbsp. fresh lime juice

1/8 tsp. cumin

Scrape away the seeds from the chipotle with a knife (use caution when handling chipotle, and wash your hands when done.)

Add all ingredients to a blender and blend until smooth.

Taste and adjust seasonings/consistency as necessary.

Tips: if the sauce is too thick, thin it out with more lime juice, or olive oil. If it's too thin, add more greek yogurt. If you like a touch of sweetness, add some honey/agave.