Recipe: Burrito Bowl with Roasted Corn and Poblano Peppers

Ingredients

• 1 cup brown rice
• 4 medium ears sweet corn, kernels removed (about 4 cups)
• 1 medium poblano pepper, diced
• 2 1/2 tablespoons olive oil, divided
• 1/2 teaspoon chipotle chili powder
• 1/2 teaspoon garlic powder
• 2 garlic cloves, minced
• 1 (15-ounce) can black beans, drained and rinsed
• 1/2 teaspoon cumin
• 1/4 teaspoon freshly cracked black pepper
• 1/4 cup vegetable broth
• 1 cup cherry tomatoes, quartered
• 1 medium avocado, pitted and cubed
• 1/2 cup cotija cheese, crumbled
• Salt and freshly cracked pepper
• 1 cup cilantro leaves, tightly packed
• 2 cloves garlic
• 1 medium lime, peeled and seeds removed
• 1/2 cup chopped scallions
• 1/2 cup sour cream (or Greek yogurt)
• 1/4 cup olive oil
• 1 teaspoon salt

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