Burrito Bowls

Prep: 25 minutes Cook: 50 minutes to cook rice

Serves:2 large entree servings or 4 salad servings

By Cathy Fisher
Burrito bowls have come onto the scene as more people cut out refined carbs. It’s basically a whole bunch of burrito fixings in a bowl with no tortilla. This is one of my favorite quick and easy yet filling meals.


  • 1 cup dry brown rice
  • 2 cups water
  • 6 Romaine lettuce leaves, cut into thin strips
  • 1 cup very thinly sliced cabbage
  • 1 can black or pinto beans
  • 1 cup chopped tomatoes
  • 1 red or orange bell pepper, diced
  • 1/2 sweet yellow or red onion, chopped (or two scallions)
  • 1 cup fresh cilantro, parsley and/or basil leaves, chopped
  • 1 cup corn kernels, cooked or raw
  • 1 avocado, diced
  • juice from 2 limes (3-4 tablespoons)
  • optional: serve topped with salsa


In a pot, bring rice and water to a boil, reduce heat to simmer, cover, and cook for 45 minutes for regular rice and 50 minutes for short-grain rice. Remove from heat and let stand for 10 minutes, with the lid on. Remove lid, set aside.

In a large bowl, toss all ingredients together, including lime juice. Serve as is or top with salsa and/or guacamole. The cooked beans and rice may be added warm or cold.

Rice and beans: Try short-grain brown, long-grain brown, or wild rice; any type would work. The same goes for beans, however, pinto and black are the most popular varieties for this type of dish.

Dressing: I keep the dressing here very light because this is such a hearty and flavorful dish. You may also want to add to the lime juice a little prepared mustard and/or brown rice vinegar. If you're using salsa and/or guacamole, you really don't need anything else besides the lime juice (you could use lemon juice as well). A little of the salsa blended also make a nice dressing.
Other ingredient options: Toast or steam a corn tortilla and chop into small strips or squares and throw in. Shredded carrots, cooked or raw greens or mushrooms, sprouts, chilies, and pumpkin seeds are also good.