This Mexicano Power Bowl is a total fiesta of flavors, textures and even temperatures... it's warm, it's cold, It's creamy, crunchy, crisp, tangy, sour, spicy and smoky, and all at once! It'll flat out have you Olé, Olé!
Cook the rice (or quinoa or grain of your choice) according to the directions on the package.
Meanwhile, prep your veggies****, make the black bean salsa and lime chipotle dressing.
To make the black bean salsa, rinse and drain a can of black beans and then place them in a medium bowl along with the chopped cilantro, red onion and jalapeno peppers. Set aside.
Next, make the lime chipotle dressing: add all the ingredients to a small food processor and process until reduced to a creamy dressing, about 30 seconds.
Add a few tablespoons of that dressing to the black bean salsa and stir to combine.
To assemble the power bowls: Divide the rice (or any grain you chose to use) between 4 fairly large bowls. Top with spoonfuls of the black bean salsa, prepped veggies and choices of garnish. Drizzle with the creamy lime chipotle dressing and dig right in!
*You'll need approximately 1-1/2 cups dry to get the required amount of cooked grains.**If using frozen corn kernels, there’s no need to cook the corn first, really; just leave it in the fridge to thaw overnight, or rinse it under cold running water until it's completely thawed and then drain it well.***I find that spiralizing the beet as opposed to grating is a lot less messy since you don't need to touch it as much! No need to peel it, either: just clean it really well, trim off the ends and then spiralize or grate away. Leaving the peel will greatly help in keeping your fingers beet stain free.****You might want to wait until the very end to slice your avocado and top your bowl with it, to avoid browning.