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Turmeric Rice Burrito Bowls
Ingredients
  • subheading: FOR THE PICO DE GALLO:
  • 4 tomatoes, diced (approx. 2 cups)
  • ½ red onion, diced
  • 1 jalapeno, cored and diced
  • juice of 1 lemon
  • juice of 1 lime
  • ¼ teaspoon salt
  • ½ cup cilantro, chopped
  • subheading: FOR THE BURRITO BOWLS:
  • 1 tablespoon extra virgin olive oil
  • ½ red onion, diced
  • 1 red bell pepper, cored and diced
  • 1 bunch kale, chopped
  • ½ teaspoon garlic salt
  • ½ teaspoon cumin
  • ½ 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
  • subheading: FOR THE CASHEW CHEESE:
  • 1 and ½ cup raw cashews, soaked*
  • juice of 1 lemon (approx. ¼ cup)
  • 3 tablespoons nutritional yeast
  • ¾ cup water
  • salt to taste
Steps
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