The following is a guest post by Leah Vanderveldt, a Brooklyn-based wellness writer and recipe developer. You can find Leah’s blog here.

I love a good hit of spice, so naturally, my kind of burrito bowl has to have a good sauce to accompany it if it’s going to meet my standards. In an effort to add more naturally fermented foods (and the probiotics they bring!) to my meals, I thought a spicy, jalapeño-infused kombucha would be the perfect base for a flavor packed dressing that delivers those gut-healthy benefits. Get the recipe below for the dressing and a plant-heavy burrito bowl that might just be your new go-to.

Serves: 2

INGREDIENTS

Chipotle Jalapeño Dressing:

• ¼ cup Health-Ade Jalapeño-Kiwi-Cucumber Kombucha
• 1 chipotle pepper in adobo sauce
• 2 tablespoons adobo sauce
• 3 tablespoons olive oil
• 1 garlic clove, peeled
• 1 teaspoon honey
• Salt, to taste

Bowl base:

• 1 ½ cup or 1 can black beans, drained and rinsed
• 3 cups premade cauliflower rice or about ½ head of cauliflower chopped fine in a food processor to resemble rice
• Olive or avocado oil
• 1 teaspoon ground cumin
• 1 cup white or yellow corn kernels
• Salt, to taste 

Toppings/extras (choose any or all):

• Salad greens (arugula, romaine, spinach, etc.)
• Smashed avocado or guacamole
• Salsa or pico de gallo
• Radish, finely chopped
• Fresh cilantro
• Fresh lime

METHOD

Make your dressing:

Combine all the dressing ingredients in a small food processor or high speed blender and blitz until smooth and everything is well combined. Taste for seasoning and add more salt as needed.

Make your bowl base:

In a medium bowl, combine the black beans with 2 big spoonfuls of the Chipotle Jalapeño dressing, toss to combine, and set aside. 

In a large skillet heat a small about of oil (enough to lightly cover the base of the skillet) over a medium heat. Add cumin and stir, letting the spices toast for about 30 seconds. Add riced cauliflower and a good pinch of salt and stir to combine. Pop a lid on the skillet and cook for about 3-4 minutes until cauli is lightly steamed and tender. Cook another 1-2 minutes without the lid and add a spritz of lime juice before dividing between 2 bowls.

Wipe the skillet clean with a cloth and heat another slick of oil (enough to cover the base) over a medium-high heat. Add corn kernels and a generous pinch of salt and cook for about 5 minutes without stirring until the corn is beginning to brown and char a little. Stir and cook for another minute. Taste for seasoning. 

Assemble:

Build your bowl on top of the cauliflower rice with charred corn, marinated black beans, a handful of salad greens, avocado/guac, salsa, radish, etc. Drizzle dressing on top and keep some handy on the table (you’ll probably want more as you eat!).

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