Heart-Healthy Burrito Bowl with Guacamole
Indulge in the wholesome goodness of a **Heart-Healthy Burrito Bowl with Guacamole**, a vibrant and nutrient-packed recipe designed to delight your taste buds while keeping your heart in mind. Featuring fluffy brown rice, protein-rich black beans, sautéed vegetables, and a medley of fresh toppings like juicy cherry tomatoes and crisp mixed greens, this bowl is as colorful as it is nourishing. The creamy, zesty guacamole made with ripe avocados, lime juice, and garlic adds a satisfying richness while keeping things heart-healthy. Seasoned with a blend of cumin, chili powder, and fresh cilantro, this dish is loaded with bold Southwestern flavors. Perfect for meal prep or a quick weeknight dinner, this burrito bowl comes together in under an hour and is a balanced way to fuel your day.
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Recipe Information
Ingredients
- 1 cup Brown rice
- 15 ounces Black beans, canned
- 1 cup Cherry tomatoes
- 1 medium Red bell pepper
- 0.5 medium Red onion
- 1 cup Sweet corn
- 0.25 cup Cilantro, fresh
- 2 large Avocado
- 2 large Lime
- 1 large Garlic clove
- 1 tablespoon Olive oil
- 1 teaspoon Cumin, ground
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Mixed greens
Instructions
1. Rinse the brown rice under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the rice, reduce the heat to a low simmer, cover, and cook for 30-35 minutes until tender. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
2. While the rice is cooking, rinse and drain the canned black beans thoroughly to reduce sodium content.
3. Chop the cherry tomatoes into halves, dice the red bell pepper and red onion, and roughly chop the cilantro.
4. In a small skillet over medium heat, add the olive oil. Sauté the diced red onion and red bell pepper for about 5 minutes until softened. Stir in the black beans, sweet corn, cumin, chili powder, salt, and black pepper, and cook for an additional 5 minutes, stirring occasionally.
5. For the guacamole, halve and pit the avocados. Use a spoon to scoop the flesh into a medium bowl. Add the juice of 1 lime, finely minced garlic, and a pinch of salt. Mash with a fork until desired consistency is achieved. Stir in half of the chopped cilantro.
6. To assemble the burrito bowls, start with a bed of mixed greens in each serving bowl. Top each with a quarter of the cooked brown rice, sautéed vegetable and bean mixture, and cherry tomatoes.
7. Add a dollop of guacamole on top of each bowl and garnish with remaining chopped cilantro. Serve with lime wedges from the second lime.
8. Enjoy your heart-healthy burrito bowl!
Nutrition Facts
Calories |
1662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.0 g | 101% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3031 mg | 132% | |
| Total Carbohydrate | 216.3 g | 79% | |
| Dietary Fiber | 70.3 g | 251% | |
| Total Sugars | 26.1 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 4685 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
