Easy Burrito Bowl
Easy Burrito Bowl
Ingredients
For the Salsa
- 1 1/2 cups cherry tomatoes, halved or quartered
- 1/4 cup red onion, finely diced
- 1 jalapeño, minced, seeds removed for less heat
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Guacamole
- 2 ripe avocados, pitted and scooped
- 1 clove garlic, minced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Beans and Corn Mixture
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned sweet corn, drained
- 1 teaspoon chili powder
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
For the Burrito Bowl Assembly
- 3 cups cooked brown rice, warm
- 2 cups shredded romaine lettuce
- 1 orange bell pepper, thinly sliced
- 1/2 cup carrots, shredded
- 2 lime, cut into wedges, for garnish
Instructions
- 1
Prepare the Salsa: In a medium bowl, combine the halved or quartered cherry tomatoes, finely diced red onion, minced jalapeño, chopped fresh cilantro, lime juice, salt, and black pepper. Stir well to combine and set aside.
⏱️ 10 min
- 2
Prepare the Guacamole: In another medium bowl, scoop out the flesh of the ripe avocados. Add the minced garlic, chopped fresh cilantro, lime juice, salt, and black pepper. Mash with a fork or potato masher to your desired consistency. Set aside.
⏱️ 5 min
- 3
Prepare the Beans and Corn Mixture: Heat a large skillet or saucepan over medium heat. Add the rinsed and drained black beans and drained sweet corn. Cook for 3-5 minutes, stirring occasionally, until heated through. Stir in the chili powder, lime juice, and chopped fresh cilantro. Cook for another 1-2 minutes until well combined.
⏱️ 7 min - 4
Assemble the Burrito Bowls: Divide the warm cooked brown rice among four serving bowls. Artfully arrange a portion of the shredded romaine lettuce, sliced orange bell pepper, shredded carrots, the warm beans and corn mixture, a dollop of guacamole, and a scoop of fresh salsa around the rice in each bowl. Garnish with a lime wedge.
⏱️ 5 min
- 5
Serve immediately and enjoy your vibrant Easy Burrito Bowl!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Burrito Bowl
Ingredients
For the Salsa
- 1 1/2 cups cherry tomatoes, halved or quartered
- 1/4 cup red onion, finely diced
- 1 jalapeño, minced, seeds removed for less heat
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Guacamole
- 2 ripe avocados, pitted and scooped
- 1 clove garlic, minced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Beans and Corn Mixture
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned sweet corn, drained
- 1 teaspoon chili powder
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
For the Burrito Bowl Assembly
- 3 cups cooked brown rice, warm
- 2 cups shredded romaine lettuce
- 1 orange bell pepper, thinly sliced
- 1/2 cup carrots, shredded
- 2 lime, cut into wedges, for garnish
Instructions
- 1
Prepare the Salsa: In a medium bowl, combine the halved or quartered cherry tomatoes, finely diced red onion, minced jalapeño, chopped fresh cilantro, lime juice, salt, and black pepper. Stir well to combine and set aside.
⏱️ 10 min - 2
Prepare the Guacamole: In another medium bowl, scoop out the flesh of the ripe avocados. Add the minced garlic, chopped fresh cilantro, lime juice, salt, and black pepper. Mash with a fork or potato masher to your desired consistency. Set aside.
⏱️ 5 min - 3
Prepare the Beans and Corn Mixture: Heat a large skillet or saucepan over medium heat. Add the rinsed and drained black beans and drained sweet corn. Cook for 3-5 minutes, stirring occasionally, until heated through. Stir in the chili powder, lime juice, and chopped fresh cilantro. Cook for another 1-2 minutes until well combined.
⏱️ 7 min - 4
Assemble the Burrito Bowls: Divide the warm cooked brown rice among four serving bowls. Artfully arrange a portion of the shredded romaine lettuce, sliced orange bell pepper, shredded carrots, the warm beans and corn mixture, a dollop of guacamole, and a scoop of fresh salsa around the rice in each bowl. Garnish with a lime wedge.
⏱️ 5 min - 5
Serve immediately and enjoy your vibrant Easy Burrito Bowl!
⏱️ 1 min