
How To Make Kale, Black Bean and Avocado Burrito Bowl
Surprise your family with a fresh burrito bowl tossed with flavorful veggies, herbs, and spices all in one decadent wrap that you will surely love.
Serves:
Ingredients
- 1cupbrown ricerinsed
- ¼tspsalt
- 2ozcurly kaleribs removed and chopped into small-bite pieces
- ¼cuplime juice
- 2tbspolive oil
- ½pcjalapeñoseeded and finely chopped
- ½tspcumin
- ¼tspsalt
- 1pcavocadopitted and sliced into big chunks
- ½cupsalsa verdemild
- ½cupfresh cilantro leaves
- 2tbsplime juice
- 2cansblack beansrinsed and drained
- 1pcshallotfinely chopped
- 3pcsgarlicpressed or minced
- ¼tspchili powder
- ¼tspcayenne pepper optional
- cherry tomatoessliced into thin rounds
- hot sauceoptional
Instructions
-
Bring a big pot of water to a boil, dump in 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 salt, or more to taste.
-
Whisk together the lime juice, olive oil, chopped jalapeño, cumin, and salt. Toss the chopped kale with the lime marinade in a mixing bowl.
-
In a food processor or blender, combine the avocado chunks, salsa verde, cilantro, and lime juice and blend well.
-
In a saucepan, warm the olive oil over medium-low heat. Sauté the shallot and garlic until fragrant, 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, mix in a little splash of water.
-
To serve, spoon generous portions of rice, beans, and kale salad into a bowl along with a couple of spoonfuls of avocado salsa verde.
-
Garnish with chopped cherry tomatoes.
Nutrition
- Calories: 735.14kcal
- Fat: 19.82g
- Saturated Fat: 2.63g
- Monounsaturated Fat: 10.87g
- Polyunsaturated Fat: 2.95g
- Carbohydrates: 126.72g
- Fiber: 29.18g
- Sugar: 15.69g
- Protein: 25.01g
- Sodium: 2055.15mg
- Calcium: 256.61mg
- Potassium: 2363.42mg
- Iron: 10.11mg
- Vitamin A: 238.55µg
- Vitamin C: 145.08mg
Have your own special recipe to share? Submit Your Recipe Today!