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Wild Rice Burrito Bowl + Creamy Avocado Dressing - Diary Of An Exsloth

Ingredients

• 1½ heaping cups iceberg lettuce, chopped
• ½ cup cooked wild rice
• 2 tbsp salsa
• 2 tbsp corn
• 2 tbsp refried beans
• ¼ avocado, sliced or diced
• roasted chickpeas
• ¾ cup almond milk* (I used Almond Breeze® Unsweetened Original)
• 2 tbsp olive oil
• ¾ ripe avocado, diced
• 1 green onion, sliced
• 1 tbsp fresh cilantro
• 1 small clove garlic, minced
• 1 tbsp lime juice
• ½ tsp lime zest
• ¼ tsp each salt, freshly ground pepper, ground cumin and chili powder

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