Veggie Burrito Bowls

Veggie Burrito Bowls

Health Rating
Prep Cook Ready in Servings
5 min 20 min 25 min 2


100 gm Brown rice, long-grain, dry
1 tbsp Sunflower oil
3 green onion (stem) Green onion, scallion, ramp (finely chopped)
3 clove(s) Garlic (minced)
1 medium pepper(s) Green bell pepper (any colour will do)
12 tomato Cherry Tomatoes (halved)
1 tsp Chili powder (adjust as desired)
1 1/2 tsp Paprika, smoked
1 can (15oz) Black beans, canned (drained)
1 dash Salt (to taste)
1 dash Black pepper (to taste)
40 gm Cheddar cheese (grated)
1 tbsp Cilantro (coriander) (fresh; chopped)


  1. Boil the brown rice according to the instructions on the packet.
  2. Meanwhile, heat the oil in a large, deep frying pan, and cook the onions, garlic and pepper over a medium heat for 5 minutes. Add the cherry tomatoes, along with the chilli powder and paprika, and cook for a few more minutes. Squash the tomatoes a little with your spoon to release their juices. Add the black beans, and season to taste.
  3. When the rice is cooked, drain it and add it to the bean mixture. If the mixture seems a little dry, add a dash of water (you might not need it - it will depend on a few things (e.g. how much liquid your tomatoes released).
  4. When the mixture is hot and well combined, serve topped with the grated cheese and fresh coriander - I popped mine in the microwave for about a minute to melt the cheese.

Nutrition Facts

Per Portion

Calories 585
Calories from fat 148
Calories from saturated fat 49
Total Fat 16.4 g
Saturated Fat 5.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.4 g
Monounsaturated Fat 6.5 g
Cholesterol 21 mg
Sodium 1036 mg
Potassium 1272 mg
Total Carbohydrate 85 g
Dietary Fiber 20.1 g
Sugars 5.7 g
Protein 24.1 g

Dietary servings

Per Portion

Grain 1.6
Meat Alternative 1.2
Milk Alternative 0.4
Vegetables 4.2

Energy sources

Recipe from:
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