These veggie burrito bowls are a weeknight favorite elevated with a punchy, herbaceous dressing. Use whatever you have on hand to create something slightly different every time.
extras/toppings: black beans, grape tomatoes, leaf lettuce
Instructions
Cook your rice per package directions.
Meanwhile, make the green goddess dressing. Add herbs through anchovies (if using) to a food processor or blender and run until smooth and creamy. Stream in water until pourable (I usually use 1/4-1/2 cup). Season with salt and pepper to taste. Set aside.
Heat olive oil in a small skillet and sauté zucchini for a minute or two until browed. Season with salt and pepper. Combine with corn, feta, cilantro and lime in a small bowl.
To assemble the bowls: layer rice, beans, corn salsa, tomatoes and lettuce. Drizzle a generous amount of the green goddess dressing over the top.
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