Healthy Burrito Bowl

Often, people ask me about how to avoid carbs. Even though plant-based is all about eating carbs, some people prefer to skip the bread, especially those who are gluten-free. If you are trying to avoid bread, you can always skip the wrap; opt for a healthy burrito bowl.

Although whole-grain bread is considered "good" carbohydrates, sometimes limiting the amount of bread helps to reduce weight. Instead of eating bread, brown rice is a great option. For instance, I choose bread or rice, not both, once a day. Also, keep in mind to balance meals with more veggies and beans than rice or bread. For that reason, I like to make bowls like the healthy burrito bowl.

In other words, the beans and the veggies take up three times more space than the rice in the bowl. In order to eat smart, choose nutrient-dense foods first; the carbohydrates come second in smaller amounts.

When I want to balance my eating to benefit my waistline, I concentrate on planning ahead, knowing what I plan to eat each day so I don't end up with too many starches and not enough vegetables.

HOW TO MAKE AN HEALTHY BURRITO BOWL: WHAT INGREDIENTS ARE NEEDED?

For this particular bowl, I prepared my rice and beans in advance, which simply needed to be heated up before dinner.

First of all, I cut my vegetables the same size and marinated them in a bag to grill them evenly in my Grill Basket. This way, all the vegetables cook at the same rate. If you don't have a grill, I provided an oven roasting option as well.

Then, all you have to do is reheat the beans and rice, add the grilled veggies, and cut the avocado before serving. Always remember, planning ahead is not only good for your waistline, but it also makes cooking meals easier.

One reason I love bowl meals like the healthy burrito bowl is also to reduce the amount of cleaning I have to do after dinner. 

IF YOU LOVE VEGAN MEXICAN FOODS, CHECK OUT THESE RECIPES

• The Best Ultimate Vegan Lentil Black Bean Burrito Ever
• Vegan Enchiladas
• Enchilada Pasta
• Tater Tot Nachos
• Vegan Guilt-Free Potato Nachos; A Game Day Treat! 
• Tofu Tacos
• Walnut Meat Tacos
• Potato Tacos
• Tomatillo Salsa
• Fruit Salsa Recipe
• Tempeh Tacos
• Green Plant-Based Potato and Kale Enchiladas
• Vegan 7 Layer Taco Dip
• Sweet Potato Tacos

Yield: 4 servings

Healthy Burrito Bowl

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Skip the wrap and put your burrito in a healthy burrito bowl; save some time and your waistline. This healthy burrito bowl is loaded with spicy beans, sauteed vegetables, brown rice and topped with cool, fresh avocado.

Print

Ingredients

BROWN RICE

• 2 cups prepared brown rice

SPICY PINTO BEANS

• 2 cans pinto beans, drained and rinsed
• 1/2 yellow or white onion, diced
• 3 Tablespoons tomato paste
• 3 cloves garlic, minced
• 3 chipotle peppers in adobo sauce plus 1 Tablespoon of sauce
• 1/4 cup vegetable broth or water
• 2 Tablespoons orange juice
• 2 Tablespoons maple syrup
• 1 teaspoon soy sauce or Tamari

OTHER BOWL INGREDIENTS

• 1 Avocado, cut into thin slices
• 1 large yellow onion, cut into bite sized pieces
• 8 ounces baby portobello mushrooms, sliced in half
• 2 green or yellow zucchinis, cut lengthwise and then in slices (bite sized pieces that match the onions and mushrooms)
• 1 red pepper, cut into bite sized pieces (equivalent to the other vegetables)

OPTIONAL

• Add greens
• Chopped jalapeños
• Salsa

GRILLING VEEGETABLE MARINADE

• 3 Tablespoons lime juice
• 3 teaspoons Sriracha or other hot sauce
• 2 cloves garlic minced

GARNISH

• Slices of avocado
• Salsa
• Chopped cilantro

Instructions

RICE

• Prepare brown rice according to directions (I cup uncooked brown rice yields 2 cups cooked brown rice); I always make a large batch to use for the week.

BEANS

• 2 can pinto beans, drained and rinsed
• Put all ingredients, other than the beans in a high-speed blender.
• Blend on high until smooth.
• Pour into a medium-sized saucepan
• Add beans to sauce, stir, and cook on medium-low for 10 minutes, stirring occasionally.

GRILLING VEGETABLES

• Prepare marinade; set aside
• Cut vegetables in similar sizes so they grill at the same pace
• Using a Ziplock bag or a covered container, add the vegetables together, and pour marinade over vegetables (shake it all about)
• Place in the refrigerator until ready to grill
• Preheat grill to medium-low.
• Using a grill pan, drain the marinade and reserve the liquid
• Place all vegetables together in the grill pan.
• Cook for 10 minutes, shaking the vegetables in the pan every 5 minutes.
• Remove grill pan from the grill
• Put vegetables in a bowl with extra marinade

*If you do to have a grill, roast the vegetables on a baking sheet with a silicone baking mat or parchment paper.

• Drain marinade and reserve
• Make a single layer of vegetables on a baking pan
• Roast for 30 minutes
• Remove from oven and combine with the additional marinade in a bowl

SERVE

• Reheat brown rice and beans
• For each bowl, add 1/2 cup rice, 1/2 cup beans, 1 cup vegetables
• Top with fresh slices of avocado
• Garnish with a salsa  of choice and cilantro
• Serve

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  San Marcos Chipotle Peppers In Adobo Sauce, 28 oz
• 
  UNCLE BEN'S Whole Grain Brown Rice Bag, 2lb.
• 
  Grill Basket, Stainless Steel Grill Accessories Vegetables Grilling Basket BBQ Basket Barbecue Veggies Charcoal Grilling Topper Cookware for Outdoor Grill
• 
  Eden Organic Pinto Beans, No Salt Added, 15-Ounce Cans (Pack of 12)
• 
  NutriBullet Pro 900 Hi-Speed Blender/Mixer, 9-piece Set

Nutrition Information

Yield

4 servings

Serving Size

1
Amount Per Serving Calories 353Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 479mgCarbohydrates 76gFiber 14gSugar 16gProtein 20g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me