Best Burrito Rice Bowl Recipes

BROWN RICE BEAN BURRITO BOWL

Brown Rice Bean Burrito Bowl image

Organic brown rice is topped with black beans, salsa, shredded cheese, and avocado slices for a quick and hearty lunch.

Provided by truRoots(R)

Categories Trusted Brands: Recipes and Tips truRoots®

Time 10m

Yield 1

Number Of Ingredients 6

Ingredients

¾ cup cooked truRoots® Organic Germinated Brown Rice
¾ cup black beans, rinsed and drained
½ cup prepared salsa
¼ cup finely shredded Cheddar cheese
½ avocado, pitted and sliced
1 wedge Lime wedge, cilantro sprigs and hot sauce for garnish

Steps:

Spoon rice, beans and salsa into bowl. Sprinkle with cheese. Top with avocado slices. Garnish with lime, cilantro and hot sauce, if desired.

Nutrition Facts : Calories 909.2 calories, Carbohydrate 161.9 g, Cholesterol 36.2 mg, Fat 18.2 g, Fiber 20.6 g, Protein 33.5 g, SaturatedFat 7.4 g, Sodium 1697.5 mg, Sugar 4.2 g

CAULIFLOWER RICE BURRITO BOWL

Cauliflower Rice Burrito Bowl image

Make and share this Cauliflower Rice Burrito Bowl recipe from Food.com.

Provided by norasingley

Categories Cauliflower

Time 15m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

1/2 large cauliflower, cored and cut into large florets
5 tablespoons olive oil
lime, juice and zest of, plus additional wedges for serving
1 large red bell pepper, thinly sliced
1 large red onion, thinly sliced
1 jalapenos or 1 serrano pepper, thinly sliced
1 tablespoon cumin seed
1 (15 ounce) can pinto beans, drained and rinsed (or black beans)
1/2 avocado, peeled and diced
3 tablespoons chopped cilantro, chives, and parsley
1/4 cup Greek yogurt (or sour cream)
1/4 cup salsa

Steps:

Place cauliflower in the bowl of a food processor. Pulse until cauliflower is very finely chopped and resembles quinoa. Heat a large cast iron skillet over high heat. Add 2 tablespoons olive oil, swirl to coat, and add cauliflower. Season with salt and pepper and cook, stirring only occasionally, until golden brown, about 5-6 minutes. Scrape into two serving bowls and top with lime zest. Return skillet to heat. Add 2 tablespoons olive oil. Add red pepper, onions, and jalapeno or serrano. Season with salt and pepper and cook until softened on medium-high heat, about 4 minutes. Add cumin seeds, toss to coat, and continue to cook until seeds are just toasted, about 30 seconds.
Divide mixture between serving bowls. In a small bowl, combine beans, lime juice, and remaining 1 tablespoon olive oil. Season with salt and pepper and divide between serving bowls. Add avocado, herbs, yogurt or sour cream, and salsa to serving bowls, dividing evenly. Serve.

Nutrition Facts : Calories 810, Fat 44.1, SaturatedFat 6.3, Sodium 275.8, Carbohydrate 85.7, Fiber 30.6, Sugar 13, Protein 26.8

BURRITO RICE BOWL

Burrito Rice Bowl image

Create your own Burrito Rice Bowl for an easy, delicious dinner option. With six servings, this recipe makes for a great meal-prep option too. Prepare the ingredients ahead of time for this Burrito Rice Bowl and you'll be able to skip the lines at lunchtime.

Provided by My Food and Family

Categories Home

Time 20m

Yield 6 servings, 2 cups each

Number Of Ingredients 11

Ingredients

1 lb. extra-lean ground beef
1 pkg. (1 oz.) TACO BELL® Reduced Sodium Taco Seasoning Mix
2 cups cooked long-grain brown rice
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1 can (14.5 oz.) no-salt-added pinto beans, rinsed
6 cups chopped romaine lettuce
1 avocado, sliced
1 cup grape tomatoes, cut in half
1/4 cup chopped fresh cilantro
1/2 cup light sour cream
1/2 cup TACO BELL® Thick & Chunky Medium Salsa

Steps:

Cook meat with taco seasoning mix as directed on package.
Spoon rice evenly into 6 serving bowls.
Top with taco meat and all remaining ingredients.

Nutrition Facts : Calories 350, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 23 g