Black Bean & Rice Bowls

by Elizabeth Laurent

This can be a very satisfying vegetarian meal. I also like that I can make it ahead of time and take it to-go for a cold sack lunch This is a staple in our home. It starts with rice topped with black beans, then you can get creative. You can add grilled chicken or shrimp, then you can add avocado, lettuce, tortilla chips, cilantro, tomatoes---really whatever you think would taste good. Then there is the sauce that is poured over everything. Yum.  We have tried to recreate theses bowls at home. I made up/adapted this sauce a few years ago. We really like it so I'm sure you will. Also, this whole meal comes together in a flash and it is very filling.

Bean and Rice bowls

cook your rice (let it cool)

throw in some cooked drained black beans (cold not hot)

chop up lettuce, tomatoes, cilantro, avocado

grate cheese (optional)

grill chicken (optional)

defrost shrimp (optional)

Put together the bowl however you like and then pour on the white sauce!

Make sure to mix the white sauce well, so its flavor gets everywhere. Enjoy!

Spicy White Sauce for the dressing
This recipe makes enough for about 2-3 bowls, so I would double this if you are making this for 4-6 people.

1/4 cup plain yogurt
1/4 cup mayonaise, or sour cream
juice of 1 lemon, or 2 small limes (limes are preferable)
1 tsp. dried dill or even better---about a tbsp. fresh dill
1 1/2 tsp. chili powder
1/8 tsp. cayenne powder
salt and pepper to taste

Mix the yogurt and mayonnaise together. Add in the lemon juice.

Add in all the spices, stir well. Taste and add more spice as necessary.

Refrigerate until needed---flavors are enhanced in the fridge so allow it to

 sit in there for at least 15-20 min, longer is preferable.