vegetarian burrito bowl

This vegetarian burrito bowl features super flavorful components—lime-marinated kale, seasoned black beans, brown rice and avocado salsa verde. This recipe is gluten free, vegetarian and vegan/dairy free if you skip the feta cheese. Recipe yields 4 burrito bowls.

Kale and Black Bean Burrito Bowl

brown rice, rinsed (short grain/arborio

salt

curly kale, ribs removed and chopped into small, bite-sized pieces

lime juice

olive oil

jalapeño pepper, seeded and finely chopped (omit if sensitive to spice)

cumin

avocado, pitted and sliced into big chunks

salsa

cilantro leaves

shallot, finely chopped or ⅓ cup chopped red onion

garlic, pressed

black beans (15 ounces each), rinsed and drained, or 3 cups cooked black beans

chili powder

cayenne pepper (optional,

Cherry tomatoes, sliced into thin rounds

feta cheese

Toasted pepitas (green pumpkin seeds)

sauce,

Cook the rice: Bring a big pot of water to a boil, pour in the rinsed brown rice and boil, uncovered, for 30 minutes. Turn off the heat, drain the rice and return it to the pot. Cover and let the rice steam in the pot for 10 minutes, then fluff the rice with a fork and season with ¼ teaspoon salt, or more to taste.

Make the kale salad: Place the chopped kale in a big mixing bowl. Massage the leaves with your hands by scrunching up big handfuls at a time until the leaves are darker in color and fragrant. Whisk together the lime juice, olive oil, chopped jalapeño, cumin and salt, then pour the dressing into the bowl and stir to combine.

Make the avocado salsa verde: In a food processor or blender, combine the avocado, salsa verde, cilantro and lime juice. Blend until the mixture is smooth and creamy.

Warm the beans: In a medium saucepan, warm the olive oil over medium-low heat. Sauté the shallot and garlic until fragrant and tender, about 2 to 3 minutes, then add the beans, chili powder and cayenne pepper. Cook until the beans are warmed through and softened, stirring often, about 5 to 7 minutes. If the beans seem dry at any point, stir in a small splash of water.

To serve, spoon generous portions of rice, beans and kale salad into individual bowls. Top with a couple of spoonfuls of avocado salsa verde and garnish as desired. Each component of this recipe keeps well in the refrigerator for up to 4 days. For leftovers, reheat the beans and rice and serve alongside marinated kale and salsa verde. To ensure the salsa verde stays bright green, store it in a bowl with plastic wrap pressed against the sauce.

So delish!!!! Added a little sweet to the kale salad for balance, hubby went back for thirds  thank you for the recipe! 
PS- this was a last minute google search in Publix parking lot- the perineal question? #vegandinnerrecipe

Whoa.  This came out so nicely!
I did something a little bit different and baked the kale for 8min at 420F and just threw the marinade ingredients separately on top of it before I stuck it in the oven.

Just used regular avocado instead of the purée because I don’t much care for Verde, and put the cilantro on the beans.  

Thank you for the recipe!  I’ll be doing this one  a lot.

Very yummy, but my kale was pretty chewy. Do you let it marinade for a while to soften?
Thanks for another fabulous recipexx

I love trying all your recipes!  Thank you for widening my horizons with food.   This wasn't my favorite.  For me maybe a little too much tang from all the lime juice.   I would try again with less lime juice.

Fantastic, as always, Kate!  Tonight we made this again and served with corn on the cob and watermelon margaritas!  Celebrating the waning summer days.
And thanks for being the source for about 80% of the dinners we make each week!

This recipe is awesome! It combines all of my favorite things: kale, black beans, avocado, and rice! Thank you for sharing.

This was easy and delicious! Thanks for the idea! I'm glad that it uses ingredients I regularly have on hand and help me put them together for a cohesive vegetarian meal with lots of flavor. Adding this one in the rotation and excited to try more from Cookie and Kate!

Yum! I used leftover cilantro lime rice and added salsa verde to store purchased prepared guac because avocados looked terrible. Flavor combination was great! I love your site and the quick, easy, delicious flavor combinations! Thanks again!

Fabulous!  I made it yesterday and everyone loved it. Thanks......

I have to agree, have never made anything that didn’t turn out well! Every recipe is so well curated, distilled down to the necessary instructions yet filled with helpful extra hints that take each recipe from good to great! Love C and K!

Would arugula work for this recipe as a substitute for the kale? (I am unable to eat kale)
Otherwise sounds amazing for lunch

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Kale and Black Bean Burrito Bowl

The most viewed vegetarian burrito bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine