Mexican Street Corn Buddha Bowls

Mexican Street Corn Buddha Bowls:

• 1 cup white rice or brown rice, uncooked
• 5 ounces mixed greens I used a kale, chard and spinach blend, of choice
• 1 ½ cups red cabbage thinly sliced
• 2 corn husk grilled
• 1 cup cherry tomato halved
• 1/3 cup red onion finely chopped
• 1/3 cup queso fresco crumbled
• ¼ cup pistachio chopped
• 4 egg peeled and sliced, hard boiled
• 1 avocado sliced

Basil-Lime Vinaigrette:

• 1/2 cup olive oil or grapeseed oil
• 1/4 cup lime juice
• 2 tablespoons rice vinegar
• 1 1/2 tablespoons pure maple syrup or honey
• 1 jalapeno pepper seeded chopped
• 1 clove garlic minced
• 1/2 teaspoon salt or to taste
• 1/4 cup basil leaves or cilantro, fresh, packed