Burrito Bowl
Ingredients:
- Cilantro Lime Rice:
- 185 g (1 cup) long-grain white rice
- 420 ml (1¾ cups) water or broth
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
- 3 g (½ tsp) salt
- Black Beans:
- 425.2 g (1 (15 oz) can) black beans
- 1 g (½ tsp) cumin
- 1.5 g (½ tsp) garlic powder
- 1.5 g (¼ tsp) salt
- Bowl Toppings:
- 165 g (1 cup) corn kernels
- 150 g (1 cup) cherry tomatoes
- 200 g (1) avocado
- 1 cup shredded romaine lettuce
- 80 g (½ cup) red onion
- ½ cup shredded Mexican blend cheese (omit for vegan)
- 120 ml (½ cup) sour cream or vegan sour cream
- 120 g (½ cup) salsa or pico de gallo
- Juice of 1 lime
- Fresh cilantro for garnish
- Hot sauce to taste
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Soy-Free
Oil-Free
Refined Sugar-Free
Nut-Free
Leftover Friendly
Nutrition:
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Rinse the rice until the water runs clear before cooking — this removes excess surface starch, which is what keeps the grains separate and fluffy instead of sticky and clumped.
Instructions:
- Cook the rice: Rinse rice until water runs clear. Combine with water and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and cook 15–18 minutes until water is absorbed. Remove from heat, fluff with a fork, and stir in lime juice and cilantro.
- Season the beans: Warm black beans in a small saucepan over medium-low heat with cumin, garlic powder, and salt. Cook 3–4 minutes until heated through and fragrant. Set aside.
- Char the corn: Heat a dry skillet over high heat. Add corn and cook undisturbed 2–3 minutes until charred in spots. Season with a pinch of salt and chili powder if desired.
- Prep the toppings: Dice avocado, halve tomatoes, shred lettuce, and dice red onion. Keep each topping separate for easy bowl assembly.
- Assemble: Start with a base of cilantro lime rice. Arrange beans, charred corn, tomatoes, lettuce, red onion, and avocado on top in sections. Add cheese, a dollop of sour cream, and a spoonful of salsa.
- Finish: Squeeze fresh lime juice over the bowl, garnish with cilantro and a drizzle of hot sauce. Serve immediately.
Tips: Charring the corn dry in a hot skillet (no oil) is the secret to that smoky, restaurant-style flavor. Don’t stir it — let it sit and blacken.
Protein Options: Add seasoned grilled chicken, steak, shrimp, or crispy tofu to make it a full meal. For a vegan bowl, load up with extra beans and guacamole.
Swaps: Use cauliflower rice instead of white rice for a low-carb version. Swap black beans for pinto beans or sofritas-style crumbled tofu. Brown rice or quinoa also work great as the base.
Meal Prep: Store each component separately in the fridge up to 4 days. Assemble bowls fresh to order — the rice and beans reheat well, but keep avocado and lettuce separate until serving.
Make it a Bar: Set all the toppings out buffet-style and let everyone build their own bowl — great for families or dinner parties.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The long-grain white rice adds a neutral, hearty base that soaks up the surrounding flavors. The salt sharpens and balances every other flavor in the dish. The canned black beans adds protein and a creamy texture that bulks up the dish. The cumin adds warm, earthy depth.
Burrito Bowl
Ingredients:
- Cilantro Lime Rice:
- 185 g (1 cup) long-grain white rice
- 420 ml (1¾ cups) water or broth
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
- 3 g (½ tsp) salt
- Black Beans:
- 425.2 g (1 (15 oz) can) black beans
- 1 g (½ tsp) cumin
- 1.5 g (½ tsp) garlic powder
- 1.5 g (¼ tsp) salt
- Bowl Toppings:
- 165 g (1 cup) corn kernels
- 150 g (1 cup) cherry tomatoes
- 200 g (1) avocado
- 1 cup shredded romaine lettuce
- 80 g (½ cup) red onion
- ½ cup shredded Mexican blend cheese (omit for vegan)
- 120 ml (½ cup) sour cream or vegan sour cream
- 120 g (½ cup) salsa or pico de gallo
- Juice of 1 lime
- Fresh cilantro for garnish
- Hot sauce to taste
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The long-grain white rice adds a neutral, hearty base that soaks up the surrounding flavors. The salt sharpens and balances every other flavor in the dish. The canned black beans adds protein and a creamy texture that bulks up the dish. The cumin adds warm, earthy depth.
Prep:
Rinse the rice until the water runs clear before cooking — this removes excess surface starch, which is what keeps the grains separate and fluffy instead of sticky and clumped.
Instructions:
- Cook the rice: Rinse rice until water runs clear. Combine with water and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and cook 15–18 minutes until water is absorbed. Remove from heat, fluff with a fork, and stir in lime juice and cilantro.
- Season the beans: Warm black beans in a small saucepan over medium-low heat with cumin, garlic powder, and salt. Cook 3–4 minutes until heated through and fragrant. Set aside.
- Char the corn: Heat a dry skillet over high heat. Add corn and cook undisturbed 2–3 minutes until charred in spots. Season with a pinch of salt and chili powder if desired.
- Prep the toppings: Dice avocado, halve tomatoes, shred lettuce, and dice red onion. Keep each topping separate for easy bowl assembly.
- Assemble: Start with a base of cilantro lime rice. Arrange beans, charred corn, tomatoes, lettuce, red onion, and avocado on top in sections. Add cheese, a dollop of sour cream, and a spoonful of salsa.
- Finish: Squeeze fresh lime juice over the bowl, garnish with cilantro and a drizzle of hot sauce. Serve immediately.
