Burrito Bowl

Meal Breakdown:

Calories: 554

Carbohydrates: 109.3 grams

Fat: 2.6 grams

Protein: 26.4 grams


For the Bowl:

1/2 cup Black Beans, drained

1/2 cup canned Corn, drained

1/4 cup sliced Red Bell Pepper

1 Romaine Heart, chopped

For the Rice:

1/2 cup cooked Brown Rice

1-2 cloves Garlic

1 bunch Cilantro

1 Lime

For the Pico:

1/4 cup sliced Red Onion

5 Cherry Tomatoes, cut in half (or quarters)

1/4 cup chopped Cilantro

1/2 Lime

Optional: Add 1/2 Avocado, sliced (adds: 120 calories, 6.4 carbs, 11g fat and 1.5g protein)


After cooking rice, draining rice and corn, and slicing veggies, make a quick pico de gallo by combining chopped tomatoes, red onion, cilantro and the juice from your lime. Stir in a dash of salt (don't go overboard!)

Blackened Veggies:

Preheat stove to medium-high heat

Lightly spray with non-stick spray.

Add bell peppers and onions.

Stir occasionally. Once browned, add drained corn.

Brown as long as you like; some of us like our veggies on the blackened side :-)

For the Beans:

After draining and rinsing beans, warm them up in a small pot on low heat.

Stir occasionally, while making Cilantro Rice.

For the Cilantro Rice:

Add jalapenos, garlic, cilantro and the juice of one lime to a food processor.

Pulse to combine.

Using a spatula, transfer to a large bowl, then fold in cooked rice.

For the Pico:

Add cut tomatoes, onion, cilantro and the juice from 1/2 lime to a small bowl. Stir everything together and allow to marinate for a few minutes.

Assemble the Bowl:

Place chopped romaine on the bottom.

Add Cilantro Rice.

Add Black Beans.

Add with Blackened Veggies.

Top with Pico and optional avocado