Black Bean & Broccoli Burrito Bowl

1. 1
   other

   Soak the black beans overnight.

   Place dried black beans in a large bowl and cover with plenty of water. Soak for at least 8 hours or overnight. Drain and rinse before cooking.

2. 2
   pressure cook · ~18 min

   Cook the black beans.

   1.Add soaked, drained beans to a pressure cooker with 3 cups water, 1 bay leaf, and 1 pinch salt.

   2.Close the lid and cook on medium heat for 4 whistles (about 15-18 minutes).

   3.Let the pressure release naturally. Remove bay leaf and set beans aside.

   TIPDon't add too much salt to beans while cooking — it can toughen the skins.
3. 3
   boil · ~20 min

   Cook the cilantro-lime rice.

   1.Bring 3 cups of water to a boil in a saucepan.

   2.Add rinsed basmati rice and 1 pinch salt. Stir once.

   3.Reduce heat to low, cover, and simmer for 12-15 minutes until tender.

   4.Remove from heat and let sit covered for 5 minutes. Fluff with a fork.

   5.Fold in chopped cilantro and lime juice.
4. 4
   roast · ~18 min

   Roast the broccoli.

   1.Preheat oven to 400°F (200°C).

   2.Toss broccoli florets with olive oil, cumin powder, chili powder, and a pinch of salt on a baking sheet.

   3.Spread in a single layer and roast for 15-18 minutes until tender and lightly charred at the edges.

   TIPDon't overcrowd the baking sheet — the broccoli will steam instead of roast.
5. 5
   prep · ~5 min

   Make the fresh tomato salsa.

   1.Combine diced tomato, chopped onion, minced jalapeño, cilantro, lime juice, and a pinch of salt in a mixing bowl.

   2.Stir well and let it sit while you assemble the bowls so the flavors meld.
6. 6
   assemble · ~5 min

   Assemble the burrito bowls.

   1.Divide cilantro-lime rice evenly among 4 bowls.

   2.Top with black beans and roasted broccoli.

   3.Add a generous spoonful of fresh salsa to each bowl.

   4.Finish with sliced avocado and a dollop of sour cream.
7. 7
   serve

   Serve immediately with extra lime wedges on the side.

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