• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Straight Up Food
  • Home
  • Shop
  • Recipes
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Cookbook
  • Shop
  • Recipes
  • Subscribe
  • About
  • Contact
×

Burrito Bowl

Jump to Recipe·Print Recipe

Burrito bowls have come into fashion as more people cut out refined carbohydrates, in this case the flour tortilla. This filling dish can be a meal in itself. It is flavorful, colorful, easy to make, and the simple lime juice dressing is just right.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Burrito Bowl with Guacamole and Salsa


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Total Time: 1 hour 5 mins
  • Yield: 4 to 6 (makes about 12 cups) 1x
Print Recipe
Pin Recipe

Ingredients

Scale
  • 2 cups water
  • 1 cup dry/uncooked long-grain brown rice
  • 4 cups thinly sliced romaine lettuce
  • 1 can cooked black beans (15 ounces; about 1½ cups), drained and rinsed
  • 1 cup thinly sliced green cabbage
  • 1 cup chopped tomatoes (I like halved cherry tomatoes)
  • 1 cup corn kernels (thaw first if frozen)
  • 1 cup loosely packed cilantro, coarsely chopped
  • ½ cup finely chopped red onion
  • 1 medium ripe avocado, chopped (optional)
  • ⅓ cup lime juice

Instructions

  1. Bring the water and rice to a boil in a medium saucepan over high heat, uncovered. Reduce the heat to low, then cover and cook for 45 minutes. Remove from the heat, and let stand for 10 minutes with the lid still on.
  2. Toss the rice, beans, romaine, cabbage, tomatoes, corn, avocado (if using), onion, cilantro, and lime juice together in a large bowl (the cooked rice and beans may be added warm or cold).

Notes

This recipe is very open to interpretation, so have fun with it and make it with all the ingredients and amounts that sound best to you. If you are watching your calories, you may leave off the avocado.

Cooked rice? If you already have some rice cooked, you'll use about 3 cups.

When tomatoes aren’t in season and don’t taste very good, you can substitute 1 medium red bell pepper, seeded and chopped (about 1½ cups).

If you have access to fresh, organic corn, cut the kernels right from the cob. They do not need to be cooked; raw corn is delicious!

For cilantro objectors, feel free to substitute fresh basil or parsley.

If you are making this recipe ahead of time, add the avocado and lime juice closer to serving time.

  • Prep Time: 20 mins
  • Cook Time: 45 mins

Nutrition

  • Serving Size: ⅙ recipe, 2 cups
  • Calories: 255
  • Sugar: 3.5g
  • Sodium: 15mg
  • Fat: 5.1g
  • Saturated Fat: 0.8g
  • Carbohydrates: 47.0g
  • Fiber: 9.3g
  • Protein: 8.1g
  • Cholesterol: 0

Did you make this recipe?

Tag @straightupfood and hashtag it #straightupfood - we can’t wait to see what you’ve made!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Guacamole


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Total Time: 15 mins
  • Yield: Makes 2 cups 1x
Print Recipe
Pin Recipe

Ingredients

Scale
  • 3 small to medium ripe avocados
  • ½ cup finely chopped yellow or white onion
  • ½ cup chopped fresh cilantro or basil leaves
  • 3 tablespoons lime juice
  • 2 small to medium cloves garlic, finely chopped
  • ½ teaspoon ground cumin

Instructions

  1. Peel and chop the avocados, and mash them with a fork in a medium bowl.
  2. Stir in the onion, cilantro or basil, lime juice, garlic, and cumin. Chill for at least 30 minutes, to blend the flavors.
  • Prep Time: 15 mins

Nutrition

  • Serving Size: ¼ recipe, ½ cup
  • Calories: 189
  • Sugar: 1.4g
  • Sodium: 11mg
  • Fat: 15.8g
  • Saturated Fat: 2.2g
  • Carbohydrates: 13.3g
  • Fiber: 7.5g
  • Protein: 2.6g
  • Cholesterol: 0

Did you make this recipe?

Tag @straightupfood and hashtag it #straightupfood - we can’t wait to see what you’ve made!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Fresh Tomato Salsa


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Total Time: 15 mins
  • Yield: Makes about 2 ½ cups 1x
Print Recipe
Pin Recipe

Ingredients

Scale
  • 2 ½ cups chopped Roma tomatoes (about 1 pound or 5 to 6 medium)
  • 1 cup chopped yellow or white onion (about ½ medium onion)
  • ½ cup chopped cilantro or basil
  • 2 tablespoons lime juice
  • 1 medium clove garlic, finely chopped

Instructions

  1. Halve the tomatoes and with a spoon, remove the soft insides that contain the seeds (see Note). If the seeds and soft centers are not removed, the salsa will be very watery.
  2. Chop the seeded tomatoes and place them into a medium bowl. Stir in the onion, cilantro or basil, lime juice, and garlic. This method results in a chunky salsa; for a smoother salsa, pulse very briefly in a food processor or blender. Chill for at least 30 minutes to allow the flavors to blend.

Notes

To add flair to this basic salsa recipe, add chopped jalapeño, bell pepper, mango, jicama, cucumber, and/or corn kernels. A little dried oregano, ground cumin, black pepper, and/or chili powder are also nice additions.

If you don't want to throw out your tomato seeds/soft centers, save them to blend into a homemade salad dressing.

  • Prep Time: 15 mins

Nutrition

  • Serving Size: ⅕ recipe, ½ cup
  • Calories: 32
  • Sugar: 3.9g
  • Sodium: 6mg
  • Fat: 0.2g
  • Saturated Fat: 0.04g
  • Carbohydrates: 7.3g
  • Fiber: 1.7g
  • Protein: 1.3g
  • Cholesterol: 0

Did you make this recipe?

Tag @straightupfood and hashtag it #straightupfood - we can’t wait to see what you’ve made!

« Pizza Pasta
Blackberry–Peach Cobbler »

Share the recipe:

  • Facebook
  • Twitter
  • Email

Reader Interactions

Comments

  1. samantha freeman

    July 23, 2012 at 6:20 pm

    Olé Extreme Wellness tortillas are a great add in too. With only 17g of carbs and 12g of fiber that's a net carb count of only 5g! They are also low cal (tomato basil is 68 & spinach herb is 74) and have 7-8g protein.

    Reply
  2. kathy lonergan

    July 23, 2012 at 7:43 pm

    that looks amazing, can't wait to try it!

    Reply
  3. HuskerSalad

    July 23, 2012 at 8:46 pm

    I get something like this from Chipotle, but yours has less salt.

    Reply
    • Penny Riggs

      August 14, 2013 at 8:16 pm

      And no oil, just found out that almost everything at Chipotle is cooked, grilled or fried with oil.

      Reply
  4. Leigh Ann

    August 06, 2012 at 2:35 pm

    This was a huge hit with me (easy) and the kids (not always easy)! I decided on "Do It Yourself" so that I wouldn't hear any complaints about one ingredient or another. No one noticed the cabbage mixed in with the romaine and there was no need for dressing! Thanks for the simple recipes. I direct lots of people to your lovely blog. Thinking of trying the cobbler tonight!

    Reply
    • Cathy

      August 06, 2012 at 3:02 pm

      Hi Leigh Anne, yay, that's great! That's a good idea, to let people "build their own." The cobbler is something your kids will definitely like. Thanks for sending people to the blog! 😉

      Reply
  5. Angie

    August 14, 2012 at 5:44 am

    I don't eat rice, so I used quinoa instead and added some fresh jalapenos instead of olives. Very good and filling.

    Reply
  6. susan t.

    August 15, 2012 at 12:05 pm

    get a tortilla press and make your own, this way no junk added

    Reply
  7. Terri

    August 20, 2012 at 12:57 pm

    I made this last night for a large family gathering and everyone loved the burrito bowls. Some of us are new vegan converts and this was so yummy. Even the rest of the family enjoyed this as well. We didn't miss the meat, oil, dairy at all. Thanks.

    Reply
    • Cathy

      August 20, 2012 at 2:10 pm

      Thanks Terri! That's great! 😉

      Reply
  8. Sarah Gignac

    December 04, 2012 at 10:15 am

    I tried this for the first time last night. My boyfriend and I loved it. We started eating vegan (or as vegan as possible) about three months ago. With sites like yours it's been surprisingly easy. Thanks!

    Reply
    • Cathy

      December 04, 2012 at 8:32 pm

      Aw, thanks Sarah! 😉 Way to go with the new diet!

      Reply
  9. Andrea

    March 06, 2013 at 2:27 pm

    I am 11 weeks pregnant and have been pretty much only eating Trader Joes Hashbrown shreds with blackbeans and pico for breakfast, and black beans/rice pico for lunch and dinner. Everything else makes me sick and I cannot cook.......This though.....Oh lordy! I will be printing this out for my husband to make me over and over again! I was not faithful at first because I was even more sick and loosing lots of weight (Daiya quesidillas and toast with earth balance entered back in) But I am determined to remain healthy and have shifted that stuff back out. Keep the whole grain, bean-y creaminess goodness coming!

    Reply
    • Cathy

      March 07, 2013 at 5:42 pm

      Thanks Andrea! 😉 Yay!!

      Reply
  10. Jill Tomich

    April 28, 2013 at 6:34 pm

    Just saw your recipes on Forks Over Knives and decided to see what you have cooking on your blog!

    I've been eating a plant-based diet since the winter just as a way increase the amount of vegetables in my diet. This looks like just the thing I need to freshen up my recipes for spring and summer.

    This recipe looks fantastic Cathy. This is definitely going on the menu for the week!

    Reply
    • Cathy

      April 29, 2013 at 12:09 pm

      Hi Jill, thanks! Welcome! 😉

      Reply
  11. Suzette

    June 23, 2013 at 8:54 pm

    Just had this recipe for dinner and I loved it! My kids will love it too. I'm definitely making it for them the next time they come over! Thanks for your fabulous recipes!

    Reply
  12. Joanne Irwin

    August 14, 2013 at 2:27 am

    Great recipe. Enjoyed it immensely. Easy, healthy, colorful, and loaded with foods that make our cells smile. Thanks, Cathy!

    Reply
    • Cathy

      August 14, 2013 at 3:03 pm

      Yay! Thanks Joanne! 😉

      Reply
  13. Gloria Sanchez

    January 23, 2014 at 6:04 pm

    I love tris recipe. I shared it with my other family members, and it was also a big hit! Thanks for sharing such a yummy recipe!

    Reply
    • Cathy

      January 24, 2014 at 2:54 am

      Thanks Gloria! 😉

      Reply
  14. Rayanne

    October 31, 2014 at 5:03 am

    I love your salsa recipe!

    Reply
  15. Mary

    January 16, 2015 at 11:43 pm

    I have to thank you for your wonderful, healthful recipes. I have a large family -- 7 kids ages 16 to 1 -- so finding dinner recipes they all like can be tricky. They have loved every recipe of yours that I have tried. Can't thank you enough!! It's so fulfilling to feed them food that I know will keep their bodies as healthy as possible.

    Reply
    • Cathy

      January 17, 2015 at 1:47 am

      That's so cool! Thanks Mary! 😉

      Reply
  16. Miles

    November 11, 2018 at 2:56 pm

    This is makes for an excellent, delicious, portable lunch. Nice job!

    Reply
  17. jeannie

    August 21, 2019 at 8:29 pm

    I made this tonight- and last night. So simple and delicious! Never knew I didn't have to cook corn. Wow, that is a game changer for me. So happy for one less dish to wash. Thank you!

    Reply
    • Cathy

      August 22, 2019 at 10:30 am

      Thanks Jeannie! 😉

      Reply
  18. Linda Milkes

    August 13, 2023 at 2:46 pm

    My husband and I really enjoyed this one! We only had Arborio rice, but I plan to make it again soon with Brown Texmati rice.

    Reply
    • Cathy

      August 14, 2023 at 7:28 am

      Thanks Linda! 😉

      Reply
  19. Colleen Kavanaugh

    September 17, 2023 at 2:43 pm

    Delicious!!! Made this today exactly to recipe, definitely a keeper!!!

    Reply
    • Cathy

      September 18, 2023 at 8:33 am

      Burrito Bowl is a great staple recipe/dish. Thanks Colleen! 🙂

      Reply

Leave a ReplyCancel reply

Primary Sidebar

Categories

Recent Recipes

  • Fresh Rolls with Mango Sauce
  • Irish Potatoes
  • Cauliflower Soup
  • Banana-Walnut Muffins
  • Cranberry Jelly
  • Stuffed Peppers
  • Yellow Split Pea & Butternut Soup
  • Nachos
  • Roasted Red Pepper Sauce
  • Sweet & Spicy Chickpea Stew
  • Savory Holiday Muffins
  • Crabless Cakes
  • Creamy Corn Pasta
  • Pumpkin Muffins
  • Green Bean Casserole
  • Pumpkin Pasta Sauce
  • Tortilla Soup
  • Tabouli Salad
  • Black Bean Chili
  • Spicy Thai Salad

Footer

  • About
  • Shop
  • Resources
  • My Meals

COPYRIGHT © 2025 STRAIGHT UP FOOD · DESIGN BY CLDS

↑ back to top