ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Whole-Grain Veggie Burrito Bowl

Photo: Jennifer Causey Prop: Lindsey Lower

Yield

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 tablespoons cheese, and 1/4 avocado)

This is a Tex-Mex riff on the Korean rice dish bibimbap, in which various toppings are arranged over a bed of rice. Here, burrito bowl must-haves such as smoky black beans, fresh pico de gallo, and slaw top brown rice.  

Ingredients

  • 1 (3.5-ounce) bag boil-in-bag brown rice (such as Uncle Ben's)
  • 2 tablespoons olive oil, divided
  • 1 teaspoon ground cumin
  • 3 garlic cloves, minced
  • 3/4 teaspoon kosher salt, divided
  • 1 (15-ounce) can unsalted black beans, undrained
  • 1 tablespoon chopped chipotle chiles, canned in adobo sauce
  • 1 cup chopped cherry or grape tomatoes
  • 1/3 cup finely chopped onion
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 tablespoons fresh lime juice, divided
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 1/3 cups very thinly sliced red cabbage
  • 3 ounces queso fresco, crumbled (about 3/4 cup)
  • 1 ripe avocado, peeled and sliced

Nutrition Information

  • calories 380
  • fat 18.1 g
  • satfat 4.4 g
  • monofat 9.6 g
  • polyfat 1.6 g
  • protein 13 g
  • carbohydrate 44 g
  • fiber 10 g
  • cholesterol 15 mg
  • iron 3 mg
  • sodium 586 mg
  • calcium 201 mg
  • sugars 4 g
  • Est. Added Sugars 0 g

How to Make It

  1. Cook brown rice according to package directions. Drain. Heat a medium skillet over medium heat. Add 1 1/2 tablespoons olive oil to pan; swirl to coat. Add cumin and garlic; cook 1 1/2 minutes, stirring frequently. Stir in rice and 1/4 teaspoon salt.

  2. Partially drain black beans. Place beans and remaining liquid in a small saucepan; stir in chipotle chiles and 1/4 teaspoon salt. Bring bean mixture to a boil; reduce heat, and simmer 5 minutes.

  3. Combine remaining 1/4 teaspoon salt, tomatoes, onion, cilantro, 1 tablespoon lime juice, and jalapeño; toss to combine.

  4. Combine remaining 1 1/2 teaspoons oil, remaining 1 1/2 teaspoons 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.