Black Bean and Rice Bowls with Creamy Avocado Sauce

INGREDIENTS

4 cups

cooked rice (I used spanish rice, but any rice or quinoa works well)

2 cups

black beans

1 cup

chopped tomato

1/2 cup

chopped green onion

2 cups

corn kernels

1 cup

chopped fresh cilantro

1 cup

pepitas (pumpkin seeds)

For the dressing:

avocado

2 cloves

garlic

2 tbsp

apple cider vinegar

1/2 cup

olive oil

1/4 cup

pepitas (pumpkin seeds)

1 tsp

cumin

1/4 cup

lime juice

1/4 cup

chopped fresh cilantro

1/2 cup

water

1 tsp

salt