Burrito Bowls

13 35 354
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 6
Burrito Bowls
Health Highlights


1 avocado(s) Avocado (halved, peeled, diced)
1 can (15oz) Black beans, canned (drained, rinsed)
1 tbsp Chipotle Paste (for sauce)
1 cup Sour cream, light (for sauce)
1 clove(s) Garlic (pressed, for sauce)
1/4 tsp Salt (to taste, for sauce)
1 whole lime(s) Lime juice (fresh) (for sauce)
2 tbsp Cilantro (coriander) (chopped)
3 cup Lettuce, romaine (chopped)
2 tomato Roma tomatoes (diced)
1 can (15oz) Sweet corn, canned, undrained (drained, rinsed)
1 cup Salsa, ready-to-serve
1 cup White rice, parboiled, dry


1. To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside.

2. In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside.

3. To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro.

4. Serve immediately, drizzled with chipotle cream sauce.



are an important source of plant-based protein and are high in fiber which makes them good for digestion


Nutrition Facts

Per Portion

Calories 354
Calories from fat 96
Calories from saturated fat 33
Total Fat 10.6 g
Saturated Fat 3.7 g
Trans Fat 0
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 4.8 g
Cholesterol 14.5 mg
Sodium 872 mg
Potassium 892 mg
Total Carbohydrate 59 g
Dietary Fiber 10.5 g
Sugars 5.3 g
Protein 11.3 g

Dietary servings

Per Portion

Grain 1.2
Meat Alternative 0.4
Milk Alternative 0.8
Vegetables 2.5

Energy sources


Meal Type(s)