Easy Burrito Bowls

Easy Burrito Bowls

Health Rating
Prep Cook Ready in Servings
10 min 15 min 25 min 6


1 avocado(s) Avocado (halved, seeded, peeled and diced)
1 can (15oz) Black beans, canned
1 cup Brown rice, medium-grain, dry
1 tbsp Chipotle Paste (or chipotle peppers in adobo sauce, for chipotle cream sauce)
2 tbsp Cilantro (coriander) (chopped)
1 clove(s) Garlic (pressed, for chipotle cream sauce)
3 cup Lettuce, romaine (chopped)
1 whole lime(s) Lime juice (for chipotle cream sauce)
2 tomato Roma tomatoes (diced)
1 cup Salsa, ready-to-serve
1/4 tsp Salt (for chipotle cream sauce)
1 cup Sour cream, 14% M.F. (for chipotle cream sauce)
1 can (15oz) Sweet corn, canned, undrained


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

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

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

Serve immediately, drizzled with chipotle cream sauce.

Nutrition Facts

Per Portion

Calories 401
Calories from fat 111
Calories from saturated fat 41
Total Fat 12.3 g
Saturated Fat 4.6 g
Trans Fat 0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 5.4 g
Cholesterol 14.2 mg
Sodium 915 mg
Potassium 940 mg
Total Carbohydrate 60 g
Dietary Fiber 11.3 g
Sugars 5.7 g
Protein 13.0 g

Dietary servings

Per Portion

Grain 1.1
Meat Alternative 0.4
Milk Alternative 0.8
Vegetables 2.5

Energy sources

Recipe from:
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