Tex-Mex Bowl with Cilantro Lime Vinaigrette
1 can black beans, drained and rinsed
1 teaspoon cumin
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
4 cups finely chopped kale
1 cup cooked brown rice
1 cup pico de gallo
2 grilled chicken breasts, cubed
¼ cup crumbled feta
¼ cup roasted pepitas
Cilantro Lime Vinaigrette (recipe follows)
For Cilantro Lime Vinaigrette:
1 bunch fresh cilantro, chopped
1 small garlic clove, chopped
1 jalapeño, seeded and chopped
Juice of 1 lime
½ teaspoon cumin
½ teaspoon kosher salt
¼ cup olive oil
For the Bowl:
Place the black beans in a small saucepan over medium heat. Stir in the cumin, salt, and pepper, and cook for about 5 minutes, just until the beans are warm.
Divide the black beans evenly among four bowls, then top with equal amounts kale, rice, pico de gallo, chicken, feta, and pepitas. Drizzle Cilantro Lime Vinaigrette over the bowls.
For the Cilantro Lime Vinaigrette:
Place the cilantro, garlic, jalapeño, lime juice, cumin, and salt in a blender, blending to combine. Add the olive oil and blend until the dressing is smooth.