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!
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
- 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 with any of the optional garnishes and drizzle with one of the sauces.
Notes
Store leftovers separately in airtight containers in the refrigerator for up to 4 days- this way you can eaisly create a bowl whenever you need it!
Quick Cooked Rice and Beans: Add 1 cup rinsed white rice to a 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 the drained black beans. Give a good stir, and bring to a boil. Cover, lower heat to medium low, heat, 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.
Nutrition
- Serving Size: 1 bowl
- Calories: 353
- Sugar: 5.3 g
- Sodium: 1239.6 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