Chicken and Black Bean Burrito Bowl with Cilantro-Lime Dressing

There is LOTS of room to adapt/tweak this.  Add some rice or red onion.  Leave out mushrooms, etc. Make it the way you like it!  This is quick and easy.  Enjoy!  (adapted from www.bumblebee.com/albacore)   THIS RECIPE SERVES 4.


Ingredients:

1 cup of cooked cubed chicken (or tuna)
1 cup of cooked organic quinoa
1/2 tsp of cumin
1 can organic black beans
1/2 tbsp EVOO (extra virgin olive oil)
2 cloves garlic, minced
2 cups kale, chopped (you can use frozen too!)
2 cups portobello mushrooms, chopped
1/2 tsp of red pepper flakes (or more to taste)

CILANTRO-LIME DRESSING:

1/2 cup loosely packed fresh cilantro
1 clove garlic, raw
1 small cucumber
3 limes, (juice of 2, 1 for garnish)
3/4 tsp of raw honey
2 tomatillos, de-papered (or you can buy 2 under-ripe tomatoes and add a squeeze of lime!)
1/4 cup of vinegar
1/2 cup ripe avocado
Dash of pink himalayan salt

PREP:

Toss quinoa with cumin and black beans in the bottom of 4 bowls.  Heat oil in a saute pan over medium high.  Add garlic, kale, mushrooms, and red pepper flakes. Stir until soft and wilted, about 7-8 minutes. Scoop a portion into each bowl on top of black beans.  Add chicken or tuna on top of the kale mixture.  In a blender or food processor, combine dressing ingredients (except for 1 lime) and puree until smooth.  Pour dressing over each bowl evenly.  Cut the remaining lime into wedges for garnish.  Enjoy!