Description
This colorful Burrito Bowl features a base of brown rice or quinoa topped with black beans, corn, fresh veggies, and a squeeze of lime, making it a nutritious and satisfying meal. Ideal for meal prep or a quick weeknight dinner, it’s customizable and packed with flavor!
Ingredients
Scale
- 1 cup of brown rice or quinoa
- 2 cups of vegetable or chicken broth
- 1 can (15 oz) of black beans, drained and rinsed
- 1 cup of corn (fresh, 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
- Olive oil for sautéing
- Optional toppings: sour cream, salsa, jalapeños, or hot sauce
Instructions
- Rinse 1 cup of brown rice or quinoa under cold water in a fine-mesh strainer.
- In a medium saucepan, combine the rinsed rice or quinoa with 2 cups of vegetable or chicken broth.
- Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 40-45 minutes for brown rice or 15-20 minutes for quinoa, until liquid is absorbed.
- Remove from heat and let sit, covered, for 5-10 minutes. Fluff with a fork and set aside.
- Wash and chop the red bell pepper into small pieces.
- Halve the cherry tomatoes and set aside.
- Dice the avocado and squeeze lime juice over it to prevent browning.
- Chop the fresh cilantro and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced red bell pepper and sauté for 3-4 minutes until softened.
- Add the black beans and corn to the skillet. Stir and cook for another 3-5 minutes until heated through.
- Season with cumin, chili powder, salt, and pepper. Stir well and cook for an additional 2 minutes, then remove from heat.
- In a large serving bowl or individual bowls, add a scoop of the cooked rice or quinoa as the base.
- Layer the sautéed black bean and corn mixture over the rice.
- Add shredded lettuce on top, followed by halved cherry tomatoes and diced avocado.
- Sprinkle with shredded cheese and chopped cilantro.
- Squeeze fresh lime juice over the entire bowl.
- Add sour cream or salsa for creaminess and flavor.
- For heat, include sliced jalapeños or a drizzle of hot sauce.
- Serve immediately while fresh and warm. Components can be prepared ahead of time for quick assembly.
Notes
- This recipe is versatile; feel free to customize with your favorite vegetables or proteins.
- Great for meal prep; store components in airtight containers in the fridge.
- Prep Time: 15 minutes
- Cook Time: 45 minutes