Boles de burrito con arroz a la cúrcuma

Ingredientes

• 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)
• 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
• 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

Preparación

1. 1

   For the pico de gallo: in a medium bowl, combine all of the ingredients and stir together. Cover and refrigerate until ready to serve.

2. 2

   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.

3. 3

   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.

4. 4

   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!