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Vegetarian Burrito Bowls

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps

Prep time 15 mins
Cook time 20 mins
Yield

Serves 4

These easy, delicious veggie bowls can be on your table in less time than it takes to drive to the local taco joint.

Ingredients

  • 2 tablespoons olive oil
  • 1 cup basmati rice
  • Salt
  • 2 cloves garlic, minced
  • 2 15.5-oz. cans black beans, drained, rinsed
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 avocado, pitted, peeled, diced
  • 2 tablespoons lime juice
  • 1 1/2 cups corn kernels, fresh or frozen, thawed if frozen
  • 1 1/2 cups cherry tomatoes, quartered
  • Sour cream, shredded Cheddar, cilantro leaves, sliced radishes, chopped pickled jalapeños, and tortilla chips, optional

Nutrition Information

  • calories 470
  • fat 15 g
  • satfat 2 g
  • protein 12 g
  • carbohydrate 85 g
  • fiber 14 g
  • cholesterol 0.0 mg
  • sodium 636 mg

How to Make It

  1. Warm 1 Tbsp. oil in a saucepan over medium-high heat. Add rice and cook, stirring, until fragrant, 1 to 2 minutes. Add 1 1/2 cups water and 1/2 tsp. salt. Bring to a boil, cover, reduce heat to low and simmer until water is absorbed, about 15 minutes.

  2. Warm remaining 1 Tbsp. oil in a skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Stir in 1/2 cup water, beans, chili powder and cumin. Bring to a simmer and cook until most of liquid has evaporated, 5 to 7 minutes, stirring once or twice. Season lightly with salt.

  3. Combine avocados and lime juice in a medium bowl. Divide rice among 4 bowls. Top with bean mixture, corn, tomatoes and avocados. Serve with garnishes and chips on the side, if desired.