Whole-Grain Veggie Burrito Bowl

Here’s a Tex-Mex riff on bibimbap, a Korean dish where various toppings are arranged over a bed of rice. Here, smoky black beans, fresh pico de gallo, and slaw all top brown rice. To save time, consider cooking the black beans while you’re waiting for the water for the rice comes to a boil.



  • 1 3.5-ounce bag boil-in-bag brown rice
  • 2 tbsp EVOO, divided
  • 1 tsp ground cumin
  • 3 garlic cloves, minced
  • 3/4 tsp sea salt, divided
  • 1 15-ounce can unsalted black beans, undrained
  • 1 tbsp chopped chipotle chiles, canned in adobo sauce
  • 1 cup chopped grape tomatoes
  • 1/3 cup finely chopped onion
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 tsp fresh lime juice, divided
  • 1 jalapeño pepper, finely chopped
  • 1 1/2 cups thinly sliced red cabbage
  • 3 ounces pepper jack cheese, shredded
  • 1 ripe avocado, peeled and sliced


  1. Cook brown rice according to package directions. Drain. Heat a medium skillet over medium heat. Add 1 1/2 tsp EVOO to pan; swirl to coat. Add cumin and garlic; cook 1 1/2 minutes, stirring frequently. Stir in rice and 1/4 tsp salt.
  2. Partially drain black beans. Place beans and remaining liquid in a small saucepan; stir in chipotle chiles and 1/4 tsp salt. Bring bean mixture to a boil; reduce heat, and simmer 5 minutes.
  3. Combine remaining 1/4 tsp salt, tomatoes, onion, cilantro, 1 tbsp lime juice, and jalapeño; toss to combine.
  4. Combine remaining 1 1/2 tsp oil, remaining 1 1/2 tsp juice, and cabbage; toss well.
  5. Divide rice mixture evenly among 4 shallow bowls. Divide bean mixture, tomato mixture, cabbage mixture, cheese, and avocado evenly over rice. Serves 4 (serving size: about 1/2 cup rice mixture, 1/3 cup bean mixture, 1/3 cup tomato mixture, 1/3 cup cabbage mixture, 3 tbsp cheese, and 1/4 avocado).


While the rice cooks, consider making an Orange, Red Onion, and Cilantro Salad as a side. Directions follow.


  • 1 tbsp EVOO
  • 1 tsp grated lime rind
  • 1 tbsp fresh lime juice
  • 1/4 tsp sea salt
  • 1/8 tsp crushed red pepper
  • 1/4 cup very thinly vertically sliced red onion
  • 4 medium navel oranges, peeled and segmented
  • 1/4 cup chopped fresh cilantro


  1. Combine first 5 ingredients in a bowl. Add onions and oranges; toss to coat. Arrange orange mixture on a platter; top with cilantro. Serves 4 (serving size: about 2/3 cup).

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