Description
This colorful Burrito Bowl features a hearty base of brown rice or quinoa topped with black beans, fresh veggies, and creamy avocado, all drizzled with zesty lime. It’s a nutritious, customizable meal perfect for lunch or dinner, and can be easily adapted with your favorite toppings.
Ingredients
Scale
- 1 cup of brown rice or quinoa
- 2 cups of water or vegetable broth
- 1 can (15 oz) of black beans, drained and rinsed
- 1 cup of corn (frozen or canned)
- 1 red bell pepper, diced
- 1 cup of cherry tomatoes, halved
- 1 avocado, diced
- 1 cup of shredded lettuce (romaine or iceberg)
- 1/2 cup of shredded cheese (cheddar or Mexican blend)
- 1/4 cup of fresh cilantro, chopped
- 1 lime, juiced
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- Salt and pepper to taste
- Optional toppings: sour cream, salsa, hot sauce, or tortilla chips
Instructions
- In a medium saucepan, combine 1 cup of brown rice or quinoa with 2 cups of water or vegetable broth.
- Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and let simmer. Brown rice takes about 45 minutes, while quinoa cooks in 15-20 minutes.
- Once cooked, remove from heat and let sit covered for 5 minutes to steam.
- Fluff with a fork and set aside to cool slightly.
- In a large mixing bowl, combine diced red bell pepper, halved cherry tomatoes, and corn.
- Add the drained and rinsed black beans.
- Sprinkle in cumin and chili powder, seasoning with salt and pepper to taste.
- Gently toss until vegetables are well coated with spices.
- In a large serving bowl or individual bowls, add a generous scoop of the cooked brown rice or quinoa as the base.
- Layer the seasoned vegetable mixture evenly over the rice or quinoa.
- Sprinkle shredded lettuce over the top, followed by diced avocado.
- Add shredded cheese on top.
- Finish with fresh cilantro and a squeeze of lime juice.
- Add a dollop of sour cream or Greek yogurt for creaminess.
- Drizzle salsa for an extra burst of flavor.
- Add hot sauce for a spicy kick.
- Toss in crushed tortilla chips for crunch or serve on the side.
Notes
- Feel free to customize the vegetables based on your preferences or what you have on hand.
- This recipe is great for meal prep; store components separately and assemble when ready to eat.
- Prep Time: 10 minutes
- Cook Time: 45 minutes