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Burrito Bowl with Guacamole and Salsa

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: 4 to 6 (makes about 12 cups) 1x


  • 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)
  • 1/3 cup lime juice


  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).


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.


  • Serving Size: 1/6 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