Bean Burrito Bowl with Rice, Cheese, Yogurt, Guacamole, Salsa & Chips

Directions

1. Drain and rinse the beans, then transfer them to a small saucepan.
2. Rinse the basmati rice in a strainer under cold water, then add the rice and the beans to the pan. Pour in water and the taco seasoning; bring the mixture to a boil over high heat.
3. Once boiling, stir once, cover the pan, and reduce heat to low. Let it simmer until all the liquid is absorbed, about 15 minutes.
4. While the rice and beans cook, wash and dry the produce.
5. Tear or cut the romaine into thin strips and place them in a medium bowl as the base of the salad.
6. Halve the grape tomatoes and add them to the bowl with the lettuce.
7. Trim and thinly slice the radishes; add them to the salad and toss to mix.
8. Slice the lime into wedges.
9. To serve, divide the rice and beans between bowls, then add the salad, chips, shredded cheese, yogurt, and lime wedges. Offer guacamole and salsa on the side as toppings.