Save Last Tuesday, I stood in my kitchen at 7pm, absolutely starving but refusing to order takeout yet again. That's when I threw together this burrito bowl with whatever I had in the pantry, and somehow it ended up being better than any restaurant version I'd ever had.
My roommate walked in mid-assembly and immediately asked for a bowl. Now we make these every Sunday for meal prep, and I honestly look forward to them all week long.
Ingredients
- 1 cup uncooked brown rice: Brown rice holds up better in bowls than white rice and adds that nutty flavor that makes everything feel more substantial
- 2 cups water: The perfect ratio for fluffy, separate grains every time
- 1/2 tsp salt: Just enough to season the rice from within
- 1 can (15 oz) black beans, drained and rinsed: The protein backbone of the whole bowl, and rinsing removes that canned taste
- 1/2 tsp ground cumin: This is what makes the beans taste restaurant-quality
- 1/2 tsp chili powder: Adds warmth without too much heat
- 1/4 tsp smoked paprika: The secret ingredient that adds depth and makes people ask what you put in there
- Salt and pepper to taste: Don't skip these, they wake up all the spices
- 1 red bell pepper, diced: Sweet and crunch, plus that gorgeous color contrast
- 1 yellow bell pepper, diced: I like using both colors because it makes the bowl look so vibrant and inviting
- 1 cup corn kernels: Fresh, frozen, or canned all work, but fresh corn adds this incredible sweetness when it's in season
- 1 cup cherry tomatoes, halved: They burst in your mouth and add this bright acidity that cuts through everything else
- 1 small red onion, finely diced: A little bite and sharpness that balances the creamy elements
- 1 avocado, sliced: Creamy, rich, and absolutely non-negotiable in my opinion
- 1/4 cup fresh cilantro, chopped: The finishing touch that makes everything taste fresh and alive
- 1/2 cup queso fresco or shredded cheddar cheese: Queso fresco is mild and crumbly, cheddar adds sharpness, both are perfect
- 1/2 cup sour cream: That cool, tangy element that ties all the flavors together
- 1 lime, cut into wedges: Squeezing fresh lime over the whole bowl right before eating transforms it completely
Instructions
- Get that rice going first:
- Rinse the rice under cold water until it runs clear, then bring 2 cups water to a boil in a medium saucepan. Add the rice and salt, turn the heat down to low, cover tightly, and let it simmer for 30 to 35 minutes until all the water has been absorbed and the grains are tender. Fluff it with a fork and you're done.
- Warm up those spiced beans:
- While the rice cooks, dump the drained black beans into a small saucepan with the cumin, chili powder, smoked paprika, and some salt and pepper. Let them heat through over medium heat for about 5 to 7 minutes, stirring now and then so the spices coat everything evenly.
- Prep all your fresh toppings:
- Dice up those colorful bell peppers, halve the cherry tomatoes, finely dice the red onion, and slice your avocado into perfect wedges. If you're using fresh corn, give it a quick steam or throw it on a hot pan for a couple of minutes to bring out its sweetness.
- Build your bowl:
- Start with a bed of that fluffy brown rice in each bowl, then pile on the warm spiced beans followed by the bell peppers, corn, cherry tomatoes, red onion, and those gorgeous avocado slices.
- Add the finishing touches:
- Sprinkle crumbled queso fresco or shredded cheddar over the top, add a generous dollop of sour cream, scatter the fresh cilantro, and don't forget those lime wedges on the side.
Save This bowl has become my go-to dinner for friends who drop by unexpectedly because everyone can customize their own and it always looks impressive with very little effort.
Making It Your Own
I've found that the best burrito bowls happen when you use what you love. Sometimes I swap in roasted sweet potatoes instead of corn, or add pickled jalapeños when I want extra kick.
Meal Prep Magic
Sunday prep has never been easier since I discovered these bowls. The rice and beans reheat beautifully, and I just pack the fresh toppings separately so everything stays crisp and perfect.
Perfect Pairings
A cold Mexican beer or lime sparkling water alongside these bowls hits the spot every time. I've also learned that a simple green salad with a citrus vinaigrette makes it feel like a complete restaurant meal.
- Extra protein like grilled chicken or seasoned tofu works beautifully
- Pickled red onions add this incredible tang if you have time to make them
- Warm corn tortillas on the side turn it into deconstructed burritos
Save There's something so satisfying about a bowl that's this colorful, this healthy, and this delicious all at once.
Recipe FAQs
- → Can I use different rice varieties?
Yes, you can substitute white rice, quinoa, or cauliflower rice. Adjust cooking time accordingly—white rice cooks faster while quinoa takes about 15-20 minutes.
- → How do I store leftovers?
Store components separately in airtight containers. Rice and beans last 4-5 days refrigerated. Add fresh avocado, cilantro, and dairy toppings when serving.
- → What protein options work well?
Add grilled chicken, seasoned ground beef, or shredded pork. For plant-based protein, try extra beans, lentils, or meat alternatives like crumbled tempeh.
- → Can I make this dairy-free?
Absolutely. Use vegan cheese shreds, coconut yogurt or cashew cream instead of sour cream, and skip the queso or use a dairy-free alternative.
- → What vegetables can I add?
Roasted sweet potatoes, sautéed zucchini, shredded cabbage, or pickled jalapeños add great flavor. Sautéed spinach or kale also work beautifully.
- → Is this freezer-friendly?
Freeze cooked rice and spiced beans separately for up to 3 months. Thaw overnight in refrigerator, then add fresh vegetables and toppings before serving.