I just can't get enough of salad bowls and burrito bowls. I like that these meals are simple to create at home and that I can make a big ole batch to keep around and repurpose for leftovers.
This recipe was one I came up with when I was looking for a new Meatless Monday meal idea. I had some fixings in the house that were perfect for a Mexican-style bowl, but I didn't have salsa so I had to create a dressing. I was searching for a spicy dressing and came across this one here. I had all the ingredients so I went with it! This meal is crunchy, fresh, and full of spicy zest that sets your taste buds on fire!
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INGREDIENTS
- Baby spinach
- Shredded carrots (bought pre-made, bagged)
- 1/2 red onion, diced
- 1 15oz can black beans, drained and rinsed
- 1 cup frozen corn
- Guacamole or avocado (I use Wholly Guacamole 100 calorie guacamole packs)
SPICY DRESSING
- 1/4 cup fresh cilantro, chopped
- 1 clove garlic, minced
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup Sriracha
- 1/4 cup water
- 1 teaspoon maple syrup
- 1/2 teaspoon cumin
- sea salt and pepper, to taste
INSTRUCTIONS
- Add a half cup of water to a medium-sized sauce and add in frozen corn. Put over medium-high heat until corn is no longer frozen.
- Add black beans (rinsed) to pan with corn until heated. Drain all liquid from the corn and bean mixture.
- Add corn and bean mixture to a large mixing bowl. Add in onion and carrots and toss with a little bit of the dressing.
- Make individual salad bowls by adding in baby spinach (amount to your preference), and top with the corn and bean mixture. Add additional dressing to the salad and serve with avocado or guacamole.
The corn and bean mixture can stay good in the fridge at least 3-4 days. Don't mix the baby spinach in until serving because it will wet soggy from the dressing!
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