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Turmeric Rice Burrito Bowls

Servings: 5 bowls
Author: Sarah Rotavera

Ingredients

For the pico de gallo

  • 4 tomatoes diced (approx. 2 cups)
  • 1/2 red onion diced
  • 1 jalapeno cored and diced
  • juice of 1 lemon
  • juice of 1 lime
  • 1/4 teaspoon salt
  • 1/2 cup cilantro chopped

For the burrito bowls

  • 1 tablespoon extra virgin olive oil
  • 1/2 red onion diced
  • 1 red bell pepper cored and diced
  • 1 bunch kale chopped
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • pinch of cayenne or chipotle powder for heat optional
  • 1 cup corn kernels
  • 1 cup cooked lentils
  • 1 15 ounce can black beans, drained and rinsed
  • 24 ounces cooked brown rice
  • 3 teaspoons turmeric powder

For the cashew cheese

  • 1 and 1/2 cup raw cashews soaked*
  • juice of 1 lemon approx. 1/4 cup
  • 3 tablespoons nutritional yeast
  • 3/4 cup water
  • salt to taste

Instructions

  • For the pico de gallo: in a medium bowl, combine all of the ingredients and stir together. Cover and refrigerate until ready to serve.
  • For the cashew cheese: drain the cashews then add them to a blender with lemon juice, nutritional yeast and water. Blend on high until smooth. Add more water as needed to thin. Add salt to taste.
  • For the burrito bowls: In a large pot, warm the olive oil over medium heat. Add the onion and cook for 3 minutes, until translucent. Add the seasonings (garlic salt, cumin, chili powder and cayenne), kale and bell pepper, stir then cook for 5 more minutes, until the kale starts to wilt. Lastly, add the corn, lentils, and black beans then stir together. Turn heat to low while you prep the rice.
  • In a large bowl, combine the cooked rice and the turmeric. Stir until the rice is evenly coated. Distribute rice into separate bowls then top with lentil mixture, pico de gallo, and cashew cheese. Serve warm and enjoy!

Notes

*soak cashews in a bowl covered with several inches of water for at least 6 hours or up to overnight. If you're in a hurry, you can soak them in hot water for one hour. Note that you may need to add more water when you blend them.
Prep time does not include time to cook rice or lentils.
Nutrition Facts are for one bowl or 1/5th of recipe.