Spicy Mexican Salad Bowls

This is one of the best meals I have ever eaten! 
My mom made it for me the other day and I just had to share! It's a healthy version of Cafe Rio's 

big salad with a yummy version of the green tomatillo ranch dressing!  Make it with meat and cheese if you want or go the vegetarian route, it is good any way!  This recipe serves 6.

Cilantro Lime Rice:

1 cup uncooked brown rice

1 tsp. olive oil

2 cloves garlic, minced

zest of 1 lime

2 cups chicken broth or water

Cook all ingredients above in a rice cooker or over the stove in a pan according to directions on the rice package.

Off the heat add: 

2 limes juiced

2 teaspoons agave or organic sugar

3-4 tablespoons chopped cilantro (1/2 bunch)

Set aside.

Fresh Tomato Onion Salsa:

In a large bowl mix together:

5 large tomatoes

1/2 white onion, minced

1-2 jalapeno peppers, seeded and minced

1/2 bunch cilantro, chopped

Salt and pepper to taste

Set aside.

 

Tomatillo Ranch Dressing:

1 cup water

1 cup cashews

Blend well.

Add:  

2 tomatillos

1 jalapeno, seeded

1 lime zested

2 limes juiced

1 bunch cilantro

1 package of 'Simply Organic' brand ranch dressing mix

1/2 teaspoon garlic salt

Homemade Whole Wheat Tortillas: (found this great recipe from a friend.  It makes 6 large or 12 small tortillas)

2 1/2 cups whole wheat flour

1/2 cup organic canola oil

1 teaspoon sea salt

1 cup warm water

Beat ingredients in an electric bowl fitted with a paddle attachment and mix for 3 minutes.  Divide dough into 6 or 12 pieces, roll out into circles with oil on the counter and grill on a hot flat skillet that has been seasoned or oiled.

*Place lots of fresh organic lettuce on the tortilla (melted with cheese, optional)

Add rice and black beans or meat if using

Top with fresh tomato salsa and dressing and enjoy!