Cilantro Avocado Lime Sauce:

• 1/2 cup greek yogurt or sour cream (you could try subbing vegan yogurt or sour cream for dairy-free but I haven’t tried this myself)*
• 3–4 garlic cloves
• 1 ripe avocado
• 2 limes, juiced (plus 1–2 tsp of the rind grated)
• 1/4 tsp pink salt
• Black pepper
• 1/4 cup fresh cilantro
• 2 tbsp water
• 1–2 tsp hot sauce (optional)
• 1/4–1/2 tsp cumin
• 2 tsp apple cider vinegar

Mango Salsa

• 3 cups grape tomatoes, diced
• 1/2 cup red onion, diced
• 1/3 cup cilantro, chopped
• 1 cup mango, diced
• 1/2–1 tsp pink salt
• Black pepper, to taste
• 1 tsp red chili flakes
• 1/4–1/2 tsp cayenne pepper (optional)
• 1/2 lime, juiced
• 1 tbsp extra-virgin olive oil (or avocado oil)

Burrito Bowl

• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp cumin
• 1–2 tsp chili powder (I didn’t have this the first time I made it & it was still great)
• 1/2 tsp pink salt
• Black pepper, to taste
• Protein source of choice (I used 1 lb of ground beef, however you can also use chicken, chickpeas, tofu, lentils, beans etc). This lentil “taco meat” is a great vegan option to top on these burrito bowls!
• Base of choice (I used a bed of greens but you can also use prepared rice, quinoa, or cauliflower rice as well)

Toppings

• Fresh lime juice
• Fresh cilantro
• Sour cream (optional)
• Pink salt & pepper