DIY Burrito Bowl

22 45 628
Ingredients Minutes Calories
Prep Cook Servings
25 min 20 min 3
DIY Burrito Bowl
Health Highlights
The Spicy Black Beans are adapted from one of my favourite cookbooks, by Jennifer Houston and Ruth Tal.


1 cup White rice, long-grain, dry (dry white long-grain; (or rice of choice); Burrito Bowl)
1 tbsp Coconut oil (refined; or vegan butter*; Burrito Bowl)
1/3 cup Salsa, ready-to-serve (as needed; Burrito Bowl)
1 green onion (stem) Green onion (Sliced; for garnish; Burrito Bowl)
1/2 cup Grape tomatoes (Sliced grape; for garnish (optional); Burrito Bowl)
2 tbsp Coconut oil (refined; or extra-virgin olive oil; Spicy Black Beans)
1 cup chopped Sweet onion (Spicy Black Beans)
4 clove(s) Garlic (medium; minced)
3/4 cup chopped Tomato ((3/4 to 1); chopped fresh; Spicy Black Beans)
1 tsp Chili powder (Spicy Black Beans)
1 tsp Garlic powder (Spicy Black Beans)
1 tsp Oregano, dried (Spicy Black Beans)
1 dash Cayenne pepper (optional; Spicy Black Beans)
1/2 tsp Sea salt, fine (or to taste; Spicy Black Beans)
2 1/2 tbsp Tomato paste, organic (Spicy Black Beans)
1 can (15oz) Black beans, canned (drained and rinsed; Spicy Black Beans)
1/2 cup Cilantro (coriander) (unpacked; large stems removed and finely chopped; Spicy Black Beans)
1 clove(s) Garlic (Avocado Lime Sauce)
1 avocado(s) Avocado (large; pitted; Avocado Lime Sauce)
1 tbsp Lime juice (fresh) (fresh; plus more to taste; Avocado Lime Sauce)
1 tbsp Water (Avocado Lime Sauce)
1 dash Sea salt, fine (or to taste; Avocado Lime Sauce)


  1. For the rice: Add the rice and 1 tablespoon of oil or butter into a medium pot along with 2 cups of water. Increase heat to medium-high and bring to a simmer. Immediately reduce the heat to low-medium, and cover with a lid. Cook the rice until it’s tender and the water is absorbed. For white long-grain rice this will take 13 to 20 minutes, but please follow the directions on your specific package for best results.
  2. Meanwhile, prepare the Spicy Black Beans: In a large wok or skillet, add the oil and melt it over medium heat. Stir in the onion and garlic, along with a pinch of salt, and sauté for about 5 to 6 minutes, until softened.
  3. Stir in the chopped tomatoes, chili powder, garlic powder, dried oregano, cayenne (if using), and 1/2 teaspoon of salt. Continue sautéing for another 3 to 5 minutes (increasing/reducing heat if necessary), until the tomato softens.
  4. Now stir in the tomato paste and drained and rinsed black beans. Cook for a few more minutes until heated throughout. Taste and add more salt if desired. Stir in the cilantro. You can leave the mixture over low heat until ready to serve or simply turn off the heat and reheat before serving.
  5. For the Avocado-Lime Sauce: Mince the garlic clove in a mini food processor (or use a regular size processor, if necessary). Now add the avocado flesh, lime juice, water, and salt. Process until smooth. Taste and adjust lime juice if desired. I usually add another teaspoon.
  6. When the rice is ready, reheat the bean mixture, if necessary. Divide the rice between 2 to 3 bowls. Top each with a couple scoops of the hot black bean mixture, and a large spoonful of both the salsa and the Avocado-Lime Sauce. Garnish with sliced green onion and optional sliced grape tomatoes. Serve immediately.


The Avocado-Lime Sauce is also a must-make. It yields about a heaping half cup so if you are a big avocado lover you can always double the recipe.

Nutrition Facts

Per Portion

Calories 628
Calories from fat 224
Calories from saturated fat 118
Total Fat 24.9 g
Saturated Fat 13.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 7.7 g
Cholesterol 0
Sodium 1238 mg
Potassium 1222 mg
Total Carbohydrate 93 g
Dietary Fiber 17.9 g
Sugars 8.5 g
Protein 16.9 g

Dietary servings

Per Portion

Grain 1.7
Meat Alternative 0.8
Vegetables 3.9

Energy sources