Ingredients
Scale
for the Burrito Bowls
- 1–1/2 cups cooked brown rice
- 1 cup cooked black beans
- 2 cups (loosely-packed) greens (arugula, spinach, romaine etc.)
- 1 avocado, sliced
- 2–3 spring onions, chopped
- for serving: fresh cilantro, lime wedges, jalapeños, cotija cheese, tortilla chips, etc.
Cilantro-Lime Vinaigrette
- 2 Tbsp good olive oil
- 1 lime, juiced (about 2 Tbsp)
- 2 Tbsp fresh cilantro, stems removed and minced
- kosher salt and black pepper, to taste
Instructions
Make the cilantro-lime vinaigrette.
- Stir together olive oil, fresh lime juice and minced cilantro until well-combined. Season with salt and pepper, to taste. May be made in advance, will keep refrigerated for up to a week.
Assemble the burrito bowls
- Warm the rice and beans. Season the beans with salt and pepper, to taste (canned beans vary greatly in saltiness).
- Divide the rice and beans between two large bowls. Top with the greens, avocado, veggies, and cheese, if using. Drizzle with the cilantro-lime vinaigrette, to taste. Season with salt and pepper, if needed.
Notes
Feel free to also add any extra veggies that sound good to the base recipe above – we love roasted broccoli, sweet potatoes, and asparagus during cooler months, and chopped cherry tomatoes, diced red pepper, corn, and grilled zucchini/squash in the Summer.
We just about always use organic canned (cooked) black beans, but you could also use canned pinto beans or white beans, or make your own from scratch!
These burrito bowls are naturally gluten-free, and vegan without the cheese. If you do opt to add cheese (after my own heart), Mexican cotija or goat cheese crumbles, or shredded jack or sharp cheddar cheese are all great here.