Kale, Black Bean, and Avocado Burrito Bowl Recipe

Bring a big pot of water to a boil, dump in rinsed brown rice, and boil, uncovered for 30 minutes. Turn off the heat, drain the rice and return it to the pot.

Cover and let the rice steam in the pot for 10 minutes, then fluff the rice with a fork and season with salt, or more to taste.

Whisk together the lime juice, olive oil, chopped jalapeño, cumin, and salt. Toss the chopped kale with the lime marinade in a mixing bowl.

In a food processor or blender, combine the avocado chunks, salsa verde, cilantro, and lime juice and blend well.

In a saucepan, warm the olive oil over medium-low heat. Sauté the shallot and garlic until fragrant, then add the beans, chili powder, and cayenne pepper.

Cook until the beans are warmed through and softened, stirring often, about 5 to 7 minutes. If the beans seem dry at any point, mix in a little splash of water.

To serve, spoon generous portions of rice, beans, and kale salad into a bowl along with a couple of spoonfuls of avocado salsa verde.

Garnish with chopped cherry tomatoes.