Bean Burrito Bowls

IMG_0990(1)RECIPE #491, DAY #675


ORIGINAL RECIPE: “Easy Burrito Bowls” from the My Other Recipes section of Damn Delicious online*

TIMING: 15 minutes of work, inside of the time it takes for your rice to cook

DIFFICULTY: Fairly easy

TOOLS: Something to cook the rice

COOK TYPE: Rice cooker

HEALTH: This is a nice, well-rounded lunch or dinner, which might be why it has been all the rage for awhile. People trying to do away with processed white flour in their diet opted out of a burrito (and leaped over the lettuce wraps) and the burrito bowl was born. If you use brown rice, you increase your fiber. And make sure you pile on those veggies.

IMG_0988(1)EXPERIENCE: Sure, burrito bowls have already given way to smoothie bowls, but since I had not yet made the first at home, I thought I would add that recipe to the week’s line-up. It seemed easy, light and healthy, and like the kids might eat it. They did eat it, of course, because I let them assemble their own bowls with a minimum requirement of veggies.

I don’t think you need to look any further for a burrito bowl, as this one has just the right amount of depth and smokiness for very little work, and also great rice.

NOTES: I used Trader Joe’s Harissa Salsa which was oddly perfect for this. Otherwise, I would probably use a roasted tomato or roasted red pepper salsa, here.

Always cut just as much avocado as you will use, and do it at the last second. Spritzing it with lime or lemon juice never hurts, either.

Obviously, you could top this with your favorite burrito meat. Mine is pork al pastor, but a grilled or sautéed chicken breast or even some skirt steak would work better than fine. For us, this is perfect for veggie night.


  1. Cook 1 ½ cups long grain white rice however you cook rice. I use an electric steamer.
  2. Meanwhile, in a bowl, whisk together 1 cup sour cream, 2 tablespoons adobo sauce, 1 clove pressed garlic, juice of 1 lime, and ¼ teaspoon salt. Taste for salt and thin with half and half, if desired. Set aside.
  3. When rice is done, stir in 3/4 cup roasted red pepper or roasted tomato salsa. Taste for seasoning or for more salsa.
  4. Set out the “dressing,” rice, 1/2 head ribboned Romaine lettuce, 2 cups sweet or roasted corn, 1 can drained black beans, 2 diced tomatoes, 2 diced salted avocado, and a small pile of chopped cilantro.
  5. Let everyone assemble their burrito bowl from the rice up. Yum!


Serve with frozen margaritas.

LEFTOVER IDEAS: Keep everything refrigerated, separate, then assemble yourself a burrito bowl or 2 in the next few days. You’ll have to crack open a fresh avocado.

*Recipe changed from the original.


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