Black Bean Burrito Bowl

This black bean burrito bowl is packed with veggies and on the table in 30 minutes. It’s an easy plant-based lunch or dinner that’s high in protein and gluten-free! The cashew cream, guacamole and Pico de Gallo are a must for this recipe and bring in delicious flavors. Check out the Notes for a nut-free version of the cashew cream! 

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 4

Ingredients

• 3 cups cooked rice
• 1 tbsp olive oil for frying (see notes for oil-free)
• 1 onion
• 2 cloves of garlic
• 1 can black beans (540mL)
• 1 can corn (341mL)
• 1 tsp paprika
• 1 tbsp Italian spice blend
• 1/2 tsp cumin
• 1 1/2 tsp salt, divided
• 1 avocado
• 1 lime (about 2 tbsp lime juice)
• 1/2 tsp garlic powder
• 2 tomatoes
• Fresh cilantro
• 1 cup greens (lettuce, arugula, spinach, any greens you’d like!)

Cashew Cream

• 3/4 cup roasted unsalted cashews (see notes for nut-free)
• 1/2 cup hot water
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1 garlic clove

Equipment

• Blender
• Frying pan

Instructions

1. Cook rice according to package directions to make 3 cups once cooked.
2. Dice the onions, setting the red onion aside for the Pico de Gallo. Fry the other onion in a non-stick pan on medium heat with olive oil, stirring occasionally.
3. Peel and mince the garlic and add to the pan.
4. Drain and rinse the cans of black beans and corn.
5. Add the black beans and corn to the pan with the onions and garlic. Next, add paprika, Italian spices, cumin and 1/2 tsp salt. Continue stirring.
6. Prepare the Pico de Gallo. Dice the tomatoes, then add them to a bowl with the red onion, juice from 1/2 lime, 1/2 tsp salt and cilantro.
7. Prepare the guacamole by mashing an avocado in a bowl and adding the juice from the other half of the lime, garlic powder and 1/2 tsp salt.
8. Finally, prepare cashew cream by soaking the cashews in hot water for about 5 minutes. Then, add all the ingredients to a blender and blend until smooth.
9. Once the rice is cooked and the beans are done frying, remove them from heat.
10. Assemble your burrito bowls in shallow bowls by adding rice, black bean mix, Pico de Gallo, greens of choice, guacamole and cashew cream. Top with cilantro and enjoy!

Notes

*For an oil-free version, fry onions in a few tbsp of vegetable stock or water.

*For a nut-free version, substitute unsalted sunflower seeds for cashews.

*Depending on the strength of your blender, you may need to soak cashews in boiling water for longer. I find the best blender for cashews is a bullet blender!