Burrito Bowl with Chipotle Lime Dressing

Burrito Bowl with Chipotle Lime Dressing

Burrito bowl with chipotle lime dressing! A black bean and quinoa mixture with spices like chili, garlic and cumin then tossed with romaine, avocado, corn, tomatoes and crunchy tortilla chips.

Not to mention a spicy chipotle dressing (which is def a new weeknight staple) blended up with chipotle peppers in adobo sauce, probiotic yogurt, oregano, garlic cloves, lime juice and dijon mustard. can you say yumz?

Burrito Bowl with Chipotle Lime Dressing

Burrito Bowl with Chipotle Lime Dressing

Black Bean & Quinoa Mixture

  • 1 tsp chili powder

  • 1 tsp garlic powder

  • 1 tsp cumin

  • 1 cup quinoa

  • 1 can black beans

  • 2 cups water

  • salt and pepper to taste

Chipotle Lime Dressing

  • 1 can chipotle pepper in adobo sauce

  • 1⁄2 cup Califia Farms Probiotic Yogurt

  • 3/4th tsp oregano

  • 3 garlic cloves

  • 1 lime juice

  • 1⁄2 tablespoon dijon mustard

  • salt and pepper taste

For the Bowl

tortilla strips, avocado, corn, tomatoes, romaine

Directions

To begin, make your dressing by placing your chipotle in adobo, yogurt, oregano, garlic, lime, dijon and salt and pepper in a blender or food processor. Blend until smooth and set aside.

In the meantime, cook your quinoa and add chili powder, garlic powder, cumin, salt and pepper and stir well. When the quinoa is cooked, add black beans and set aside.

Prep your salad by mixing with romaine, tomatoes, corn, avocado, tortilla strips and add in your quinoa. Mix well with the dressing and serve!

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

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Burrito Bowl with Chipotle Lime Dressing

Heirloom Tomato Tart with Cilantro Chutney

Heirloom Tomato Tart with Cilantro Chutney

I cannot believe it’s finally tomato season. This tomato tart is quickly going to become my new favorite summer staple.

This is the perfect recipe to make for a party to impress your guests - and literally takes no time at all. Topped off with the spicy cilantro chutney that I want to honestly eat by itself!

Heirloom Tomato Tart with Cilantro Chutney

Heirloom Tomato Tart with Cilantro Chutney

Cilantro Chutney

  • 1 large bunch cilantro, with stems 

  • 1/2 serrano chile 

  • Juice of 1 lime 

  • 1 garlic clove 

  • 1/4th teaspoon sugar 

  • 2 tablespoons Filippo Berio 100% Italian Olive Oil 

  • Salt to taste

Ingredients 

puff pastry, assorted heirloom tomatoes, buffalo mozzarella, basil 

Directions 

Preheat your pan to 400 degrees and defrost your puff pastry.

In the meantime, make your cilantro chutney in a food processor by blending cilantro, chile, lime, garlic, sugar, olive oil and salt. Set aside and slice your tomatoes.

Once your puff pastry is defrosted, layer down your tomatoes evenly and place in the oven for 30-45 minutes until the puff pastry is fully cooked through and crispy. 

Remove and let cool for 5-10 minutes, top with mozzarella, basil and the cilantro chutney. Drizzle on extra olive oil, slice and serve. #filippoberio

Keep up with me on instagram @lindseyeatsla!

Heirloom Tomato Tart with Cilantro Chutney
Heirloom Tomato Tart with Cilantro Chutney
Heirloom Tomato Tart with Cilantro Chutney