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.
Burrito Bowl with Guacamole and Salsa
- Total Time: 1 hour 5 mins
- Yield: 4 to 6 (makes about 12 cups) 1x
Ingredients
- 2 cups water
- 1 cup dry/uncooked long-grain brown rice (or 3 cups cooked)
- 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
- 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.
- 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.
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
Guacamole
- Total Time: 15 mins
- Yield: Makes 2 cups 1x
Ingredients
- 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
- Peel and chop the avocados, and mash them with a fork in a medium bowl.
- 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
Fresh Tomato Salsa
- Total Time: 15 mins
- Yield: Makes about 2 ½ cups 1x
Ingredients
- 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
- 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.
- 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
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.
that looks amazing, can't wait to try it!
I get something like this from Chipotle, but yours has less salt.
And no oil, just found out that almost everything at Chipotle is cooked, grilled or fried with oil.
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!
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! 😉
I don't eat rice, so I used quinoa instead and added some fresh jalapenos instead of olives. Very good and filling.
get a tortilla press and make your own, this way no junk added
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.
Thanks Terri! That's great! 😉
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!
Aw, thanks Sarah! 😉 Way to go with the new diet!
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!
Thanks Andrea! 😉 Yay!!
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!
Hi Jill, thanks! Welcome! 😉
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!
Great recipe. Enjoyed it immensely. Easy, healthy, colorful, and loaded with foods that make our cells smile. Thanks, Cathy!
Yay! Thanks Joanne! 😉
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!
Thanks Gloria! 😉
I love your salsa recipe!
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.
That's so cool! Thanks Mary! 😉
This is makes for an excellent, delicious, portable lunch. Nice job!
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!
Thanks Jeannie! 😉
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.
Thanks Linda! 😉
Delicious!!! Made this today exactly to recipe, definitely a keeper!!!
Burrito Bowl is a great staple recipe/dish. Thanks Colleen! 🙂