Burrito Bowl

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This dish has everything you love about a burrito. Use this formula (rice + beans + salsa + slaw) to create your favorite ethnic food bowl.

Serves 4
Serving Size: 1½ cups
Prep Time: 15 minutes
Cook Time: 10-15 minutes
Total Time: 25-30 minutes


  • 2 cups cooked brown rice
  • 3 tablespoons olive oil, divided
  • 1 teaspoon ground cumin
  • 3 teaspoons minced garlic
  • ½ teaspoon kosher salt, divided
  • 1 (15-ounce) can low-sodium black beans, undrained
  • ½ to 1 tablespoon chopped chipotle chiles, canned in adobo sauce (more or less according to taste)
  • 1 cup chopped cherry or grape tomatoes
  • ¼ cup finely chopped sweet red onion
  • ¼ cup chopped fresh cilantro
  • 2½ tablespoons fresh lime juice, divided
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 cup very thinly sliced cabbage
  • ⅓ cup thinly sliced kale
  • 2 ounces goat cheese, crumbled (approximately ½ cup)
  • 1 ripe avocado, peeled and sliced


  1. Heat a medium skillet over medium heat. Add 1½ tablespoons olive oil to pan; swirl to coat. Add cumin and garlic; cook 1½ minutes, stirring frequently. Stir in rice and ¼ teaspoon salt.
  2. Partially drain black beans. Place beans and remaining liquid in a small saucepan; stir in chipotle chilies. Bring bean mixture to a boil; reduce heat, and simmer 5 minutes.
  3. In a separate bowl, add remaining ¼ teaspoon salt, tomatoes, onion, cilantro, 1 tablespoon lime juice, and jalapeño; toss to combine.
  4. In a large bowl, combine remaining 1½ teaspoons oil, remaining 1½ teaspoons lime juice, cabbage and kale; toss well.
  5. Divide rice mixture evenly among 4 shallow bowls. Divide bean mixture, tomato mixture, cabbage mixture, cheese, and avocado evenly over rice.

Nutrition Information per Serving:
(Based on 1 tablespoon chipotle chilies)

  • Serving Size: 1½ cups
  • Vegetables: 1¼ cups
  • Fruits: 0 cups
  • Calories: 396 calories
  • Carbohydrates: 49 grams
  • Fiber: 13 grams
  • Protein: 14 grams
  • Fat: 17 grams
  • Sodium: 517 mg

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

One comment on “Burrito Bowl

  1. Cindy on

    My whole family loved this salad. I did replace cabbage with bagged salad and spinach and added some salmon, and left out the heat. Was still delish. Hubby enjoyed it and looked for seconds, and kids liked it too.


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