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Wild Rice Burrito Bowl with Cilantro-Lime Avocado Dressing

25 January, 2016 by Giselle Rochford 35 Comments

I haven’t posted a savoury recipe on the blog since this Shredded Tofu Pasto Sandwich, more than a month ago. Since one of my blog goals was to share more lunch and dinner recipes, I figured it was high time I got started on that. So today, I decided to kick things off with this Vegan Wild Rice Burrito Bowl topped with Creamy Cilantro-Lime Avocado Dressing.

Vegan Wild Rice Burrito Bowl with Cilantro-Lime Avocado Dressing via @ExSloth | ExSloth.com

Vegan Burrito Bowl with Cilantro-Lime Avocado Dressing #vegan #eatyoveggies

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You may have noticed that I share mostly breakfast, snack and dessert recipes around here. I have a massive sweet tooth and love all things breakfast, so obviously I’m going to gravitate towards those foods. Plus, in my opinion, baking is a lot more fun than actual cooking.

So I get to make what I love, have fun while doing it and then actually get to eat it. I should be in foodie heaven, right? Not quite.

Vegan Wild Rice Burrito Bowl with Cilantro-Lime Avocado Dressing via @ExSloth | ExSloth.com

What actually happens, is that I end up eating the same thing over and over, day in day out until I get it right or decide to scrap the recipe. And as much as I love smoothies, muffins, cookies, oatmeal and the like, there’s only so much of them I can eat

Plus, I’m pretty sure my body occasionally needs some other nutrients, like the ones found in a wild rice burrito bowl, for example.

Vegan Wild Rice Burrito Bowl with Cilantro-Lime Avocado Dressing via @ExSloth | ExSloth.com

So, in an effort to actually eat some ‘real’ food, lunch and dinner recipes should be showing up a little more frequently around here. And obviously, I’m starting today with this wild rice burrito bowl, which, incidentally, was perfect on the first try. Oh, the irony.

Wild Rice Burrito Bowl with Cilantro-Lime Avocado Dressing

Anyway, wanna know why I love burrito bowls? Cuz they’re super simple to make and so damn customizable. Don’t like lettuce? Use kale or spinach. Don’t like wild rice? I think it adds a little something to the dish, but you could totally use white or brown rice or even quinoa instead. Not a fan of refried beans? Skip ’em or just use regular black or pinto beans.

Hate avoc…okay now you’re just being ridiculous.

Vegan Wild Rice Burrito Bowl with Cilantro-Lime Avocado Dressing via @ExSloth | ExSloth.com

Avocados are actually the only things that are really essential to this burrito bowl because they’re key for the freakin-amazing Cilantro-Lime Avocado Dressing. It’s ridiculously creamy and combines avocado, olive oil, cilantro, almond milk, lime and a couple spices perfectly. Plus, it’s an awesome alternative for the usual dairy-filled, sour cream based burrito bowl dressings.

But even if you’re not sold on the wild rice burrito bowl, I highly recommend making the dressing and putting it on all the things.

Vegan Wild Rice Burrito Bowl with Cilantro-Lime Avocado Dressing via @ExSloth | ExSloth.com

If you make this burrito bowl, I’d love to hear what you think. Leave a comment and rate the recipe or take a pic and tag it @ExSloth on Instagram!

More bowls + salads:

  • slow cooker lentil rice bowl
  • pumpkin falafel buddha bowl
  • chickpea taco buddha bowl
Wild Rice Burrito Bowl with Cilantro-Lime Avocado Dressing
 
Print
Author: GiselleR @ Diary of an ExSloth
Recipe type: Lunch, Dinner
Cuisine: Mexican
Ingredients
For the burrito bowl
  • 1½ heaping cups iceberg lettuce, chopped
  • ½ cup cooked wild rice
Optional Toppings:
  • 2 tbsp salsa
  • 2 tbsp corn
  • 2 tbsp refried beans
  • ¼ avocado, sliced or diced
  • roasted chickpeas
For the dressing:
  • ¾ cup almond milk* (I used Almond Breeze® Unsweetened Original)
  • 2 tbsp olive oil
  • ¾ ripe avocado, diced
  • 1 green onion, sliced
  • 1 tbsp fresh cilantro
  • 1 small clove garlic, minced
  • 1 tbsp lime juice
  • ½ tsp lime zest
  • ¼ tsp each salt, freshly ground pepper, ground cumin and chili powder
Instructions
To assemble the bowl:
  1. Add the lettuce to the bottom of a serving bowl, add rice and other desired toppings then drizzle with cilantro-lime avocado dressing.
For the dressing:
  1. In a blender, combine Almond Breeze, olive oil, avocado, green onion, cilantro, garlic, lime juice, lime zest, salt, pepper and cumin; blend until smooth. Refrigerate until serving.
Notes
* If you prefer a thicker dressing, start with ⅔ cup of almond milk and add more until desired consistency is reached
3.5.3208

Want more bowls? Try this one:

This vegan, gluten-free chickpea taco buddha bowl is subtly spiced, packed with flavour and unbelievably satisfying via @ExSloth | ExSloth.com

What about you?

  • If you blog about food, do you find yourself eating the same thing over and over again?
  • How do you switch things up when you’re constantly recipe testing?
  • Have you ever had a wild rice burrito bowl before?
  • What are some of your favourite burrito bowl toppings?

Share in the comments below!

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More Vegan Recipes:

Roasted Veggie Pita Pizza with Vegan Kale Walnut Pesto via @ExSloth | ExSloth.com
Vegan Kale Walnut Pesto Pizza
Vegan Pumpkin Sweet Potato Risotto via @ExSloth | ExSloth.com
Vegan Sweet Potato & Pumpkin Risotto
Vegan Tofu Pesto Sandwich via @ExSloth | ExSloth.com
Shredded Tofu Pesto Sandwich

Follow GiselleR | Healthy Living Blogger’s board Vegan + Vegetarian Recipes on Pinterest.

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Filed Under: Mains, Apps & Sides, Recipes

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Comments

  1. Erin @ The Almond Eater says

    25 January, 2016 at 6:52 am

    This is all of my favorite foods packed into one! Love that you included roasted chickpeas.

    Reply
    • Giselle Rochford says

      25 January, 2016 at 12:46 pm

      The chickpeas were totally a last minute addition, but they worked so well with the bowl ??

      Reply
      • Nancy GB says

        6 January, 2020 at 7:54 pm

        How do you roast chickpeas?

        Reply
  2. Alysia at Slim Sanity says

    25 January, 2016 at 9:20 am

    I struggle with the same this when it comes to recipes. Like, I eat dinner every freaking day, why is it so hard to publish dinner recipes?! Lol. Working on that this year.

    Reply
    • Giselle Rochford says

      25 January, 2016 at 12:47 pm

      Haha right?!?! I think maybe it’s because I’m way more comfortable photographing baked goods. But it’s seriously time to step outside my comfort zone!

      Reply
  3. Rebecca @ Strength and Sunshine says

    25 January, 2016 at 10:30 am

    Mmm burrito bowls <3 Any big Mexican bowl is just so good!! Gotta top mine with tons of salsa and nooch!

    Reply
    • Giselle Rochford says

      25 January, 2016 at 12:47 pm

      The best ???

      Reply
  4. Christine Parizo says

    25 January, 2016 at 11:43 am

    This looks really good. I’m probably going to un-vegan it and eat it with grilled chicken. (Sorry. I’m a carnivore. But I love the idea of using wild rice, and that dressing looks amazing!)

    Reply
    • Giselle Rochford says

      25 January, 2016 at 12:49 pm

      Haha totally fine. I’m actually not vegan, although I’m mostly plant based these days. I’d highly recommend trying this with some chili-lime shrimp ? It was always a a fave of mine when I used to buy burrito bowls out

      Reply
  5. rachel @ Athletic Avocado says

    25 January, 2016 at 10:00 pm

    Totally digging this burrito bowl and THAT DRESSING <3
    rachel @ Athletic Avocado recently posted…Warm and Nourishing Bowl of Frothy Chai Spiced Oatmeal with Apple Noodles

    Reply
    • Giselle Rochford says

      25 January, 2016 at 11:21 pm

      Thanks Rachel! Definitely worth trying 😀

      Reply
  6. Brie @ Lean, Clean, & Brie says

    26 January, 2016 at 9:10 am

    YES to everything in this bowl. Looks so freakin’ delicious!
    Brie @ Lean, Clean, & Brie recently posted…Mango Energy Balls

    Reply
  7. Rachel @LittleChefBigAppetite says

    29 January, 2016 at 1:35 pm

    YUM YUM YUMMMM! This looks so good!

    Reply
  8. KJ | Om Nom Herbivore says

    26 February, 2016 at 12:32 pm

    Pinned this for later!! Looks soo good!!
    KJ | Om Nom Herbivore recently posted…Chocolate Chia Pudding with Protein Packed Granola

    Reply
    • Giselle Rochford says

      26 February, 2016 at 3:36 pm

      Awesome! Let me know what you think 🙂

      Reply
  9. M says

    22 October, 2016 at 4:52 pm

    please tell me, you really don’t use iceberg lettuce

    Reply
    • Giselle Rochford says

      22 October, 2016 at 4:58 pm

      I used it here because it was what I had on hand but you can use whatever kind of greens you like! This is also really good with kale, especially if you massage it with a little of the dressing beforehand 🙂

      Reply
  10. Selene says

    26 April, 2017 at 5:24 am

    This vegan wild rice burrito bowl was AMAZING!!! I swapped the refried beans with red kidney beans. So filling, so satisfying, so delicious!!! Thank you so much for sharing 😊

    Reply
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  12. Shilo says

    30 December, 2017 at 4:01 pm

    How do you do the roasted chickpeas?

    Reply
  13. Ashley says

    23 February, 2018 at 11:42 am

    This burrito bowl looks delicious and that dressing sounds absolutely amazing!! Beautiful recipe. ❤️

    Reply
  14. Amanda says

    13 August, 2018 at 8:12 pm

    I’m new to your site. This was first of your recipes and it will not be the last! That dressing is amazing!!

    Reply
  15. Allie says

    4 December, 2018 at 5:12 pm

    LOVED THIS!! I love refried beans so any dish that features them instantly has my attention. Thank you! I also featured it in one of my blog posts about my favorite foods if you want to check it out at http://www.strivehealthcoaching.com/blog

    Reply
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