Vegetarian Burrito Bowls

For the cilantro lime rice:

Cook brown rice according to package directions.

Meanwhile, place cilantro, lime, garlic and olive oil in a small blender. Blend until smooth and set aside.

Once the rice is cooked, stir in the cilantro lime mixture and combine well. Set aside.

For the black beans:

Heat black beans in a small pot over medium heat. Stir in cayenne pepper, garlic powder, smoked paprika, chili powder, cumin, pepper and salt. Reduce heat to low until ready to serve.

For the veggies:

Heat olive oil in a medium-sized frying pan. Add squash, white onion, garlic, and pepper, and saute until soft and aromatic, about 5 minutes. Reduce heat to low until ready to serve.

For the creamy tomatillo dressing:

Combine salsa verde, avocado, yogurt, olive oil and lime in a small blender and pulse until combined. Refrigerate until ready to serve.

Assemble:

Assemble burrito bowls in two shallow bowls or plates, adding cilantro lime rice, black beans, squash mixture, cheese, and tomatoes to each. Top with the creamy tomatillo dressing and enjoy!