Summer Harvest Burrito Bowl
This easy vegan burrito bowl is filling, healthy, and takes less than 30 minutes to make. Spicy black beans, rice, and summer veggies make up this adaptable homemade weeknight meal.
Servings 2
Calories 206kcal
Ingredients
Fo the Rice
- 110 grams rice
- 250 ml water
- ½ teaspoon sea salt
Spicy Black Beans
- 2 teaspoons olive oil extra virgin
- ¼ red onion diced
- 2 cloves garlic minced
- ½ teaspoon cumin
- ½ teaspoon cayenne pepper to taste
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
- 100 grams cooked or canned black beans, rinsed
For the Bowls
- 150 grams cherry tomatoes, halved
- 1 bell pepper or 3 mini peppers sliced
- 2 small handfuls rucola or lettuce
- 40 grams pickled onions
- ½ fresh lime
- Small handful cilantro or parsley
Instructions
- Add the rice, water, and salt to a medium pot. Bring to a boil on high heat, then reduce to low-medium and simmer, covered, for 15-20* minutes or until the water is fully absorbed.
- While the rice is cooking, prepare the beans. In a large pan, heat the oil over medium. Add the onions and sauté for 4-5 minutes, or until softened and translucent.
- Stir in the garlic, cumin, cayenne, salt, and pepper. Cook for another minute before adding the beans and stirring to mix.
- Lower the heat and cook for a couple more minutes to heat the beans. Reduce the heat to low or place a lid on the pan to keep warm while you finish the other elements.
- Once the rice is finished, divide it between two bowls. Top with half the black beans, tomatoes, peppers, and greens. Add some pickled onions, a squeeze of lime, and cilantro to each bowl, and serve immediately.
Notes
* This timing is for soaked brown rice or dry white rice. Otherwise cook according to package instructions.
Nutrition
Serving: 1g | Calories: 206kcal | Carbohydrates: 80g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 413mg | Fiber: 15g | Sugar: 6g