Burrito Bowls

Ingredients:

4 Chile Relleno Boca Essentials patties

3 cups cooked brown rice

1 cup grape tomatoes, quartered

1 ½ cups shredded Romaine lettuce

½ ripe Haas avocado, diced (optional)

Corn salsa:

1 cup cooked corn

2 tablespoons finely chopped red onion

1 tablespoon chopped cilantro

1 teaspoon lime juice

1/8 teaspoon kosher salt

Avocado Cilantro Sauce:

½ ripe Haas avocado

2 tablespoons nonfat plain Greek yogurt
2 tablespoons cilantro

1 ½ teaspoons lime juice

½ teaspoon honey

2 tablespoons water

1/8 teaspoon kosher salt

Directions:

Cook the Chile Relleno Boca Essentials patties according to package directions.  Chop them into bite-sized pieces.  

Mix all of the corn salsa ingredients together in a bowl.  

To make the avocado cilantro sauce, puree all of the ingredients in a mini food processor or blender.  Adjust seasoning to taste.  

Divide the rice among 4 bowls.  Top with equal portions of Boca patties, corn salsa, tomato, lettuce and avocado. Drizzle the avocado cilantro sauce on top.  Enjoy!

One serving: Calories 491; Fat 10.5g (Sat 3.1g); Protein 17.5g; Carb 82.3g; Fiber 10.3g; Sodium 494mg