Its 2019!! New years resolutions have been made, this is your year ;)
A lot of people roll their eyes at the thought of making a new years resolution, after all if you know you won’t stick with it whats the point? I’m the opposite: I love any chance to resolve to do better in some aspect of my life. Come January 1st, I always reflect on the past year. Looking back and mulling over my year helps me take away useful lessons, and just reminiscing on the good times, and the bad sometimes too, is nice and helps me ground myself before a new year. I usually make a list of things I want to accomplish as well as some intentions for the year.
So this recipe is for both the practical non-resolutioners, as well those of us who see our future selves striving for more, because we could all use some veggie-packed goodness after one too many holiday feasts getting the best of us:
Makes 2 big or 3 smaller bowls
1 cup cooked rice, seasoned with salt and pepper
3 cups sliced lettuce (red leaf, green leaf, romaine, and bibb all work great)
handful of cherry or plum tomatoes, sliced in half
1/2 can black beans, rinsed and drained
1/2 red pepper, julienned
1 avocado, pitted, peeled and sliced
1 green onion, thinly sliced
2 tbsp pepita seeds
2-3 sprigs of cilantro, for garnish
For the cashew sour cream - revised from Cookie and Kate
1/2 cup raw cashews, soaked in hot water for 1 hour
1/4 cup water
1/2 tbsp lemon juice
1/2 tsp apple cider vinegar
salt + pepper to taste
Make the cashew sour cream: Blend all ingredients in a high speed blender until smooth, you might have to scrape down the sides a few times.
Assemble the bowls by layering the ingredients, starting with rice and lettuce, then layering beans, pepper, tomato, avocado and finishing with the sour cream, pepita seeds green onions and cilantro.