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Santa Fe Bowl Recipe

American · Main course · 40 min total

A vibrant and healthy bowl packed with Southwest flavors, featuring cilantro lime rice, black beans, corn, avocado, and a zesty chipotle dressing.

Ingredients

• 1 cup long-grain white rice
• 2 cups water
• 1 lime, juiced and zested
• 1/4 cup chopped fresh cilantro
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen, thawed)
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/4 cup crumbled cotija cheese (optional)
• 1/2 cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 chipotle pepper in adobo sauce, minced
• 1 tablespoon adobo sauce
• 1 clove garlic, minced
• 1/2 teaspoon cumin
• Salt and pepper to taste

Instructions

1. Cook rice with water according to package directions. Fluff with a fork, then stir in lime juice, lime zest, and cilantro. Set aside.
2. In a small bowl, whisk together Greek yogurt, mayonnaise, minced chipotle, adobo sauce, garlic, cumin, salt, and pepper to make the dressing. Adjust seasoning to taste.
3. Divide cilantro lime rice among four bowls. Top with black beans, corn, cherry tomatoes, avocado, and cotija cheese.
4. Drizzle chipotle dressing over each bowl and serve immediately.

Tips

• To make it vegan, omit the cotija cheese and use vegan yogurt and mayonnaise.
• Store leftover dressing in the refrigerator for up to a week.
• Add grilled chicken or shrimp for extra protein.

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