Fresh Black Bean Burrito Bowl

Name: Fresh Black Bean Burrito Bowl
Prep time: 30 min
Total time: 37 min
Ingredients: 1/2 batch Black Beans* (or make the full batch for leftovers); 1 batch Cilantro Lime Brown Rice; 1 batch Quick-Pickled Onions; 1 batch Cilantro Hemp Pesto (double if you love sauce); Optional additions: Fried eggs or scrambled eggs, toasted pepitas (green pumpkin seeds), crumbled Cotija or feta cheese, sliced avocado, handful of halved cherry tomatoes, hot sauce or quick collard greens

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Prep Time: 30 minutes

Total: 37 minutes

Servings: 4

Author : Cookie and Kate

healthy burrito bowl vegan dinner gluten free

Ingredients

Remove All · Remove Spices · Remove Staples

1/2 batch Black Beans* (or make the full batch for leftovers)1 batch Cilantro Lime Brown Rice1 batch Quick-Pickled Onions1 batch Cilantro Hemp Pesto (double if you love sauce)Optional additions: Fried eggs or scrambled eggs, toasted pepitas (green pumpkin seeds), crumbled Cotija or feta cheese, sliced avocado, handful of halved cherry tomatoes, hot sauce or quick collard greens

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Instructions

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Step 1

Prepare each component according to directions (the beans will take the longest, approximately 1 to 2+ hours on the stove, but all of the components will keep well if made in advance).

Step 2

When you’re ready to serve, divide the rice into bowls. Top with a generous portion of black beans, followed by some pickled onions and a dollop or two of pesto. Finish it off with any additions of your choosing.

Step 3

Leftovers keep well in the refrigerator for up to 5 days. For maximum freshness, store each component separately. When you’re ready to serve, gently reheat your desired portions of rice and beans before topping with onions, pesto, and additions.