Burrito Bowls

This recipe is a fantastically fast meal, making it great for a Monday or any other weeknight that calls for a quick meal. Thanks to the variety in this meal it can be tailored to any and all food preferences. Just to name a few: Low Carb, Vegan, Vegetarian, DASH, Mediterranean, Diabetic and many more!

Providing food for a large group with various dietary preferences, this burrito bowl has you covered.

Prep: 10 minutes
Cook: 25 minutes
Ready in: 35 minutes
Servings: 6

Ingredients:
1 avocado(s) Avocado (halved, peeled, diced)
1 can (15oz) Black beans, canned (drained, rinsed)
1 cup Greek yogurt, plain, fat-free (or nondairy Sour Cream)
1 tsp Garlic powder
1 whole lime(s) Lime juice (fresh) (for sauce)
2 tbsp Cilantro (coriander) (chopped)
3 cup Lettuce, spring mix (mesclun) (chopped)
2 tomato Roma tomatoes (diced)
1 cup Salsa, ready-to-serve
1 cup White rice, parboiled, dry
3 oz Rotisserie chicken breast, skinless
1 14 oz package Frozen sweet red pepper, chopped (Frozen Mixed peppers and onions)

Instructions:
1. In an InstantPot combine 1 cup water and 1 cup uncooked rice and pressure for 7min, then 5min natural release; let cool, set aside.

2. Meanwhile, remove the skin of the chicken and pick the chicken off the bone. Place in a bowl or ziplock bag. Sautee frozen peppers and onion mixture in a skillet until warm.

3. To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, peppers, black beans, chicken, tomatoes, avocado, cilantro and salsa.

4. Serve immediately.