Your favorite burrito ingredients minus the meat and extra carbs to keep things HEALTHIER!! Ready in 10 minutes and keeps you satisfied but not stuffed! Great EASY lunch, dinner, or meal prep recipe!!
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Sides, Salads & Vegetables
Cuisine: Mexican
Keyword: black bean burrito bowl, burrito bowl sauce, burrito bowl toppings, healthy burrito bowl, homemade burrito bowl, how to make a burrito bowl, vegetarian burrito bowl
Servings: 2
Calories: 730kcal
Author: Averie Sunshine
Ingredients
Salad
2cupscooked riceI used brown rice; one 8.8-ounce bag precooked ready rice saves time; use your favorite rice
one 15-ounce can black beansdrained and rinsed (I used no-salt added)
3cupslettuce
2Roma tomatoesdiced small
⅔cupcornI used canned that I drained and rinsed, frozen or fresh is ok
¼cupfresh cilantrofinely minced
Avocado Crema
1medium ripe Hass avocadopeeled and pitted
¼cupsour creamor vegan sour cream
2tablespoonslime juicefrom about medium 1 lime
pinchsaltto taste
waterif necessary
cilantrooptional for garnishing
Instructions
Salad - Divide all the ingredients between two medium/large bowls.
Avocado Crema - To the canister of a food processor or blender (mini food processors work great here), add all ingredients except water and blend until smooth and creamy. If mixture is thick, add water 1 tablespoon at a time until desired consistency is reached.
Drizzle avocado crema over salad and serve immediately.
Notes
Undressed salads will keep airtight in the fridge for up to 4 days. Extra crema will keep airtight for up to 4 days, noting it may oxidize as time passes.Avocado crema from Mexican Stuffed Sweet Potatoes.