Naked Burrito Bowl
Naked Burrito Bowl
Ingredients
For the Dressing
- 1/4 cup plain Greek yogurt, or sour cream
- 1 tablespoon dark chili paste, or harissa
- 1/2 lime, juiced
- 2 tablespoons fresh herbs, finely chopped (such as cilantro, dill, or parsley)
For the Burrito Bowl
- 3 cups cooked brown rice
- 1 can black beans, 15-ounce, rinsed and drained
- 1 1/2 cups roasted sweet potato, diced into 1/2-inch cubes
- 1 cup corn kernels, canned, frozen (thawed), or roasted
- 1/4 cup red onion, finely diced
- 1 avocado, diced
- 1 cup cherry tomatoes, halved or quartered
For Garnish (Optional)
- 1/4 cup fresh cilantro, sprigs
- 1 lime, cut into wedges
- 1 red chili, thinly sliced
Instructions
- 1
Prepare the Dressing: In a small bowl, combine the Greek yogurt (or sour cream), dark chili paste (or harissa), juice from half a lime, and chopped fresh herbs. Mix thoroughly until all ingredients are well combined and the dressing is smooth.
⏱️ 5 min
- 2
Assemble the Burrito Bowl Base: In a large mixing bowl, add the cooked brown rice, rinsed and drained black beans, diced roasted sweet potato, corn kernels, finely diced red onion, diced avocado, and chopped cherry tomatoes.
⏱️ 5 min
- 3
Combine and Mix: Pour the prepared dressing over all the ingredients in the large mixing bowl. Using two large spoons or tongs, gently mix everything together until all the ingredients are evenly coated with the dressing.
⏱️ 5 min
- 4
Serve and Garnish: Portion the mixed burrito bowl into individual serving bowls. Garnish each bowl with fresh cilantro sprigs, a lime wedge, and a few slices of fresh red chili, if desired, for an extra kick.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Naked Burrito Bowl
For the Dressing
- 1/4 cup plain Greek yogurt, or sour cream
- 1 tablespoon dark chili paste, or harissa
- 1/2 lime, juiced
- 2 tablespoons fresh herbs, finely chopped (such as cilantro, dill, or parsley)
For the Burrito Bowl
- 3 cups cooked brown rice
- 1 can black beans, 15-ounce, rinsed and drained
- 1 1/2 cups roasted sweet potato, diced into 1/2-inch cubes
- 1 cup corn kernels, canned, frozen (thawed), or roasted
- 1/4 cup red onion, finely diced
- 1 avocado, diced
- 1 cup cherry tomatoes, halved or quartered
For Garnish (Optional)
- 1/4 cup fresh cilantro, sprigs
- 1 lime, cut into wedges
- 1 red chili, thinly sliced
Instructions
- 1
Prepare the Dressing: In a small bowl, combine the Greek yogurt (or sour cream), dark chili paste (or harissa), juice from half a lime, and chopped fresh herbs. Mix thoroughly until all ingredients are well combined and the dressing is smooth.
⏱️ 5 min - 2
Assemble the Burrito Bowl Base: In a large mixing bowl, add the cooked brown rice, rinsed and drained black beans, diced roasted sweet potato, corn kernels, finely diced red onion, diced avocado, and chopped cherry tomatoes.
⏱️ 5 min - 3
Combine and Mix: Pour the prepared dressing over all the ingredients in the large mixing bowl. Using two large spoons or tongs, gently mix everything together until all the ingredients are evenly coated with the dressing.
⏱️ 5 min - 4
Serve and Garnish: Portion the mixed burrito bowl into individual serving bowls. Garnish each bowl with fresh cilantro sprigs, a lime wedge, and a few slices of fresh red chili, if desired, for an extra kick.
⏱️ 5 min