DIY Vegetarian Burrito Bowl

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 515.4
  • Total Fat: 15.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 138.4 mg
  • Total Carbs: 79.3 g
  • Dietary Fiber: 20.7 g
  • Protein: 18.6 g

View full nutritional breakdown of DIY Vegetarian Burrito Bowl calories by ingredient
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Introduction

From Oh She Glows.

This burrito bowl is so filling and healthy! The Spicy Black Beans are adapted from Super Fresh: Super Natural, Super Vibrant Vegan Recipes by Jennifer Houston and Ruth Tal. The spicy black beans are to die for. (Or, to live for!) I love to use the beans in a wrap, sprinkled on a salad, or even as a dip with tortilla chips and guacamole. The Avocado-Lime Sauce is also a must-make. It yields about a heaping half cup so if you are a big avocado lover you can always double the recipe. To change up this recipe, stuff everything into a large soft tortilla wrap rather than enjoying it bowl style.
From Oh She Glows.

This burrito bowl is so filling and healthy! The Spicy Black Beans are adapted from Super Fresh: Super Natural, Super Vibrant Vegan Recipes by Jennifer Houston and Ruth Tal. The spicy black beans are to die for. (Or, to live for!) I love to use the beans in a wrap, sprinkled on a salad, or even as a dip with tortilla chips and guacamole. The Avocado-Lime Sauce is also a must-make. It yields about a heaping half cup so if you are a big avocado lover you can always double the recipe. To change up this recipe, stuff everything into a large soft tortilla wrap rather than enjoying it bowl style.

Number of Servings: 3

Ingredients

    For the burrito bowl:
    1 cup dry white long-grain rice (or rice of choice)
    1 tablespoon refined coconut oil or vegan butter*
    Salsa, as needed
    Sliced green onion, for garnish
    Sliced grape tomatoes, for garnish (optional)
    For the Spicy Black Beans:
    2 tablespoons refined coconut oil or extra-virgin olive oil
    1 cup diced sweet onion
    4 medium garlic cloves, minced
    3/4 to 1 cup chopped fresh tomatoes
    1 teaspoon chili powder
    1 teaspoon garlic powder
    1 teaspoon dried oregano
    1/4 teaspoon cayenne pepper (optional)
    1/2 plus 1/8 teaspoon fine sea salt, or to taste
    2 1/2 tablespoons tomato paste
    1 (14-ounce) can black beans, drained and rinsed
    1/2 cup unpacked cilantro, large stems removed and finely chopped
    For the Avocado-Lime Sauce (makes heaping 1/2 cup):
    1 large garlic clove
    1 large avocado, pitted
    1 tablespoon fresh lime juice, plus more to taste
    1 tablespoon water
    1/4 teaspoon fine sea salt, or to taste

Directions

Directions:
For the rice: Cook the rice of choice until it’s tender and the water is absorbed. Follow the directions on your specific package for best results.
Meanwhile, prepare the Spicy Black Beans: In a large wok or skillet, add the oil and melt it over medium heat. Stir in the onion and garlic, along with a pinch of salt, and sauté for about 5 to 6 minutes, until softened.
Stir in the chopped tomatoes, chili powder, garlic powder, dried oregano, cayenne (if using), and 1/2 teaspoon of salt. Continue sautéing for another 3 to 5 minutes (increasing/reducing heat if necessary), until the tomato softens.
Now stir in the tomato paste and drained and rinsed black beans. Cook for a few more minutes until heated throughout. Taste and add more salt if desired. Stir in the cilantro. You can leave the mixture over low heat until ready to serve or simply turn off the heat and reheat before serving.
For the Avocado-Lime Sauce: Mince the garlic clove in a mini food processor (or use a regular size processor, if necessary). Now add the avocado flesh, lime juice, water, and salt. Process until smooth. Taste and adjust lime juice if desired. I usually add another teaspoon.
When the rice is ready, reheat the bean mixture, if necessary. Divide the rice between 2 to 3 bowls. Top each with a couple scoops of the hot black bean mixture, and a large spoonful of both the salsa and the Avocado-Lime Sauce.

Serving Size: makes 3 servings

Number of Servings: 3

Recipe submitted by SparkPeople user JASPERTHECACTUS.

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