Black bean burrito bowl
Filling & flavourful
A delicious combination of beans, rice, plantain, avocado, and fresh pico de gallo. All of your favourite flavours of a burrito – just in a bowl, making it an easy gluten-free recipe. Topped with a creamy, tofu-based chipotle sauce provides a good amount of protein and a delicious smoky and spicy flavour.
This bowl is:
- Full of flavour
- Gluten-free
- Filling and satiating
- High in protein
- High in fibre
If you love this burrito bowl, try our Pulled BBQ Jackfruit Burrito next.
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Black Bean Burrito Bowl
Ingredients
- 1 1/4 cups dry black beans (or use 3 cups of canned beans, rinsed)
- 1/2 tsp each of garlic powder and sea salt (or to taste, for seasoning beans)
- 2 cups brown rice (rinsed)
- 1/4 tsp sea salt (for seasoning rice)
- 1/4 tsp black pepper (for seasoning rice)
- 1 1/2 avocado
- 2 plantain (sliced)
- 3 cups romaine lettuce (diced, packed)
- 2 tbsps extra virgin olive oil (1 tbsp for frying plantain, 1 tbsp for seasoning rice)
Pico de gallo
- 1 1/2 tsps lime juice
- 1 1/4 cups tomato (diced)
- 1/4 cup cilantro (packed and roughly chopped)
- 1/4 cup red onion (diced)
- 1 tsp garlic (minced)
Chipotle dressing
- 12 ozs soft tofu
- 1-2 tbsps chipotle pepper in adobo sauce (adjust to taste)
- 1/4 tsp sea salt
- 2 tsps lime juice
- 2 tbsps olive oil
- 1 tbsp tamari or soy sauce
Instructions
- Soak dry black beans in water for 1-8 hours. Drain, rinse, and cook in fresh water untilsoft and tender. Or you can use canned beans by rinsing and heating in a sauce pan.
- Rinse brown rice and cook on stove top or rice cooker.
- While the beans and rice are cooking, prepare the other ingredients.
- Prepare the pico de gallo by combining the tomatoes, red onion, cilantro, minced garlic, and lime juice in a bowl. Gently toss and set aside.
- Prepare the chipotle dressing by blending the soft tofu, olive oil, chipotle peppers, gluten-free or regular tamari, lime juice, and sea salt until smooth. Pour into jar or bowl and set aside.
- Chop the romaine and slice the avocado and set aside.
- Prepare the plantain by slicing and frying in a bit of olive oil until browned on each side.
- Assemble each bowl by adding rice, beans, pico de gallo, plantain, romaine, and avocado, and then drizzle with chipotle dressing.
Notes
Recipe Cost Breakdown
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Ingredients
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Servings: 6
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Quantity
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Measure
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Cost
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| Black beans | 1 1/4 | can | 1.86 |
| Garlic Powder | 1/2 | tsp | 0.05 |
| Sea Salt | 1 | tsp | 0.03 |
| Brown Rice | 2 | cups | 1.90 |
| Black Pepper | 1/4 | tsp | 0.03 |
| Avocado | 1 1/2 | 1.95 | |
| Plantain | 2 | 1.52 | |
| Romaine Lettuce | 3 | cups | 0.45 |
| Extra Virgin Olive Oil | 4 | tbsp | 0.94 |
| Lime Juice | 3.5 | tsp | 0.20 |
| Tomato | 1 1/4 | cups | 0.97 |
| Cilantro | 1/4 | cup | 0.21 |
| Red Onion | 1/4 | cup | 0.32 |
| Garlic | 1 | tsp | 0.02 |
| Soft Tofu | 12 | oz | 2.92 |
| Chipotle Pepper in Adobo Sauce | 1-2 | tbsp | 0.70 |
| Sea Salt | 1/4 | tsp | 0.01 |
| Tamari or Soy Sauce | 2 | tbsp | 0.35 |
| 1 | tbsp | 0.07 | |
| 2 | tbsp | 0.47 | |
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Total
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14.97 |
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Cost/Serving
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2.50 |
Nutrition
Calories: 661kcalCarbohydrates: 110gProtein: 22gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gSodium: 227mgPotassium: 1688mgFiber: 15gSugar: 20gVitamin A: 1140IUVitamin C: 30mgCalcium: 242mgIron: 5mg
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