16 In Main Courses

Burrito Bowl

Burrito Bowl

This recipe idea may not be revolutionary, but it’s certainly served us in a crunch. We recently had family to town to help us settle into our new place, and I was tasked with coming up with a few meals for sustenance throughout the day. We had eaters varying from meat-atarians, health-conscious eaters, children, babies – you name it.

Are you a plan ahead type of person? Both Alex and I work best on clutch decisions, so I went to the farmer’s market the morning they would arrive in search of some inspiration. There were plenty of corn and tomatoes at the market, and as I scanned my idea list (our file with a running list of random ideas for the blog), I came across “burrito bowl”. (OK, so we are somewhat organized – we do have a list of ideas we come across or dream up that we hope make it to “bloggable” status.)

It was just right: easy enough to throw together while entertaining two young nephews, filling, adaptable to a variety of diets (vegetarian, gluten-free, and dairy-free without the sour cream), and, most important, very tasty. We used the black beans from Gwyneth Paltrow’s book that we featured in this scrambled tofu and black beans recipe, cooked brown rice in our rice cooker, and then added toppings to suit our tastes. There are lots of ways you could assemble this bowl, but a few important tips:

1. Make sure to season the beans before eating; even if you don’t use this method, do something. Black beans from the can leave something to be desired. (In a pinch, I add olive oil, a few shakes of garlic powder and chili powder, a bit of kosher salt, and then microwave them for a few seconds. But if you have 15 minutes, please try this recipe.)

2. Don’t forget cilantro. It really adds (trust me).

3. Sour cream + hot sauce is a match made in heaven. If you forgo these, make sure to add something to bring it all together (maybe a little oil? It will be a bit dry otherwise).

If you want to taste the way we made it, check out the recipe below :) Enjoy!

Burrito Bowl
 
Sour cream and hot sauce provide for a nice binding sauce for this burrito bowl; make sure to use something as a substitute if you forgo them.
by:
Serves: 4
What You Need
  • 2 cups uncooked brown rice
  • 1 clove garlic
  • 2 tablespoons olive oil
  • 15-ounce can black beans
  • 1 handful cilantro
  • Kosher salt
  • 1 pint cherry tomatoes
  • 1 avocado
  • 2 ears corn
  • ¼ cup sour cream
  • Hot sauce
  • Tortillas (optional)
What To Do
  1. Make the brown rice, according to the package instructions.
  2. Mince 1 clove garlic.
  3. In a medium pot, heat 2 tablespoons olive oil. Add garlic and cook until just fragrant for about 1 to 2 minutes, before it browns. Add the black beans, along with the can liquid, and 4 sprigs of cilantro. Bring to a boil, then simmer 15 minutes until the liquid condenses. Taste and add kosher salt as desired.
  4. Meanwhile, wash the tomatoes and slice them in half. Remove the pit from the avocado, then remove the peel and dice it. Cut the corn from the cob. Chop ¼ cup fresh cilantro.
  5. To serve, place all components in a bowl; top with sour cream and hot sauce. If desired, serve with tortillas.
Notes
Beans adapted from It’s All Good by Gwyneth Paltrow and Julia Turshen

 

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16 Comments

  • Reply
    Tieghan
    September 10, 2013 at 11:30 pm

    Nothing beats a good burrito bowl! This one looks killer and yes to all that cilantro and hot sauce!!

  • Reply
    Kiran @ KiranTarun.com
    September 10, 2013 at 11:47 pm

    Love brown rice in burrito bowls.This looks so comforting :)

  • Reply
    Katrina @ Warm Vanilla Sugar
    September 11, 2013 at 6:15 am

    I am all over this! Such a healthy meal :)

  • Reply
    Christine
    September 11, 2013 at 9:08 am

    Looks good, but am wondering, do you cook the corn ahead of time?

    • Reply
      Alex
      September 11, 2013 at 9:14 am

      Hi! Surprisingly, no we don’t cook it. Sonja absolutely loves it raw, especially when using like this or on salads :)

  • Reply
    Belinda @themoonblushbaker
    September 11, 2013 at 9:48 am

    Raw salads bowls are the best! I love cold lunch but always do not want a sandwich. I love the healthy twist you have on yours. I can not wait to try this combo with wild rice.

    • Reply
      Sonja
      September 19, 2013 at 9:40 am

      Wild rice sounds like an interesting option! Good idea :)

  • Reply
    Shanna
    September 11, 2013 at 10:31 am

    Hey you guys, Just a quick note to say I’m so impressed by your photos lately. Beautiful shot here!

    • Reply
      Sonja
      September 19, 2013 at 9:40 am

      Thank you, Shanna! That is so kind.

  • Reply
    Kathryn
    September 11, 2013 at 12:37 pm

    Man, I want this for dinner tonight so much!

  • Reply
    Chelsea @ BigBitesLittleBudget
    September 11, 2013 at 4:35 pm

    Burrito bowls are a favorite around my house!! I love all the fresh flavors and endless options.

  • Reply
    [email protected]
    September 12, 2013 at 12:53 pm

    Beautiful! I’m sure it’s delicious…

  • Reply
    Julia
    September 13, 2013 at 2:44 pm

    YES PLEASE! Love this, such a great dish when you have last minute guests! Can’t wait to try it out

  • Reply
    kelly @ livelovepasta.com
    September 18, 2013 at 1:36 pm

    Trying this out tonight for lunches the rest of the week! I have leftover steak so I’m going to throw that in too…

    • Reply
      Sonja
      September 19, 2013 at 9:32 am

      Sounds perfect! Let us know how it turns out :)

  • Reply
    Maria
    January 27, 2015 at 4:07 am

    Made this last night and it was delicious!!
    I used canned corn kernels and added some grated cheese, but the best part was definitely those black beans!
    Thanks so much for creating simple, healthy and delicious recipes!
    You guys are my favorites!

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