Description
These burrito bowls are healthy, delicious and easy to make- especially when you batch cook the rice and black beans ahead! Make the flavorful cilantro lime crema to drizzle over top! See notes for Quick One Pot Rice and Beans
Ingredients
- 3 cups cooked rice - jasmine rice, cilantro lime rice, basmati rice or quinoa
- 3 cups of cooked black beans (or use canned black beans- see notes) or these Mexican Pinto Beans
- 3 cups chopped veggies- diced tomato, avocado, bell pepper, jicama, cucumber, corn, shredded cabbage, radishes, etc.
- Optional: a batch of 10-minute tofu sofritas for extra protein.
- Garnishes: Cilantro, scallions, microgreens, lime wedges, hot sauce, pico de gallo salsa, guacamole, pickled onions, pickled jalapenos, sour cream.
- Sauce: Make either Cilantro Lime Crema or Chipotle Mayo (both are vegan adaptable)
Instructions
- Prep the rice and beans– either make both ahead or *make our 20-minute rice and beans recipe in the notes below.
- Prep your toppings. Shred cabbagem cut veggies, make a sauce.
- Assemble the bowls. Divide the rice among four wide shallow bowls. Top with warm black beans (and be sure to add some of the warm bean juice!). Top with optional sofritas and divide the fresh veggies.
- Garnish. Sprinkle with any of the optional garnishes and drizzle with one of the sauces.
Notes
Feeding a crowd. If you’re serving big groups, prep everything ahead and let people build their own bowl.
Store leftovers separately in airtight containers in the refrigerator for up to 4 days- this way you can easily create a bowl whenever you need it!
20-minute, One-Pot Rice and Beans: Add 1 cup rinsed jasmine rice to a medium pot, with the recommended amount of water on the package. Then stir in ½ teaspoon cumin, ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon chile powder (or smoked paprika) , ½ teaspoon oregano, 1 teaspoon olive oil, and a 14-ounce can of drained black beans. Give a good stir, and bring to a boil. Cover, lower heat to medium low, and simmer until rice is cooked and water is evaporated—fluff with a fork. Rice and beans can be stored in a sealed container in the refrigerator for up to four days or frozen and reheated. White jasmine rice and white basmati rice cook in about 20 minutes!
Nutrition
- Serving Size: 1 bowl
- Calories: 353
- Sugar: 5.3 g
- Sodium: 291.5 mg
- Fat: 6.3 g
- Saturated Fat: 1.1 g
- Carbohydrates: 62.6 g
- Fiber: 12.4 g
- Protein: 13.8 g
- Cholesterol: 0 mg