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. You can also subscribe to PlantUniversity to receive a plant-based recipe in your inbox each week. Adding more plant-based foods into your routine helps animals, your health, and the planet!

Recipes like this

You can also subscribe to PlantUniversity to receive a plant-based recipe in your inbox each week. Adding more plant-based foods into your routine helps animals, your health, and the planet!

Black Bean Burrito Bowl

Shawna Barker BSc., R.H.N., Synergy Nutrition
Prep Time 50 mins
Cook Time 1 hr
Servings 6

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
Tried this recipe?Let us know how it was!

Watch Shawna make ‘Black Bean Burrito Bowl’