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Burrito Bowls

What you need: 

Beans and Rice

1-2T olive oil

1 yellow onion

3 cloves garlic

2 cups veggie broth

1 cup brown rice

1tsp dried oregano

1tsp chili powder

1/4tsp cumin

1tsp onion powder

1/4tsp chipotle powder

1 can (15oz) kidney beans, drained and rinsed

1 can (15oz) tomato sauce


2 avocados

3T fresh cilantro, chopped

2T lime juice

Dash of salt and pepper

Pico de Gallo

2 tomatoes

1 small red onion

1 jalapeno pepper

2T fresh cilantro, chopped

1T lime juice

Other Mix-ins

1 cup of corn

2 green onions, chopped

3-4 cups shredded lettuce

Fresh squeezed lime juice for serving

What you do: 

Beans and Rice

Heat oil in a medium sauce pan over medium heat.

Add onion and garlic, sauté for a few minutes until the onions begin to turn translucent

Add the rest of the ingredients: rice, beans, tomato sauce, veggie broth, and seasonings.

Bring to a boil, then lower to a simmer.

Simmer covered until most of the liquid is absorbed (about an hour).

Check periodically and stir if needed, making sure the bottom of the pan doesn’t burn. Meanwhile- prep the veggies.

Once most of the liquid is absorbed and the rice is fully cooked, turn off the heat but let it continue to sit, covered, for a few minutes.


Scoop out the avocado from the skin into a small bowl.

Mash the avo with the back of a spoon or use an immersion blender until most of the lumps are out.

Add the lime juice, cilantro, and salt and pepper. Stir until thoroughly mixed.

Leave in the fridge until ready to serve.

Pico de Gallo

Dice the tomatoes and red onion.

Mince the jalapeno. If you want it really spicy, leave the seeds in. If you want it more mild, take some of the seeds out.

Add all ingredients into a small bowl and mix until combined.

Leave in the fridge until ready to serve.


Add lettuce to the bottom of the bowl, and layer with rice and beans, pico, guac, and the rest of the mix-ins.

Drizzle with lime juice and enjoy!

Preparation Time: 
15 minutes
Cooking Time: 
1 hour


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