Low Sodium Burrito Bowl with Guacamole
Elevate your next meal with this vibrant and heart-healthy **Low Sodium Burrito Bowl with Guacamole**! Packed with wholesome ingredients like fluffy brown rice, no-salt-added black beans, sweet corn, and a medley of sautéed vegetables, this recipe delivers bold Tex-Mex flavors without the excessive sodium. A fragrant blend of cumin, chili powder, and fresh lime juice takes the seasoning to the next level, while homemade guacamole made with creamy avocados, juicy tomatoes, and a hint of jalapeño provides the perfect finishing touch. Quick to prepare in just 45 minutes, this colorful and nutrient-packed dish is ideal for busy weeknights, meal prep, or a guilt-free Mexican-inspired indulgence. Customize with your favorite toppings and enjoy a bowl full of flavor and goodness!
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 1 tablespoon Olive oil
- 1 medium Red bell pepper, diced
- 1 medium Yellow onion, diced
- 1 cup Canned black beans, no salt added, drained and rinsed
- 1 cup Corn kernels, fresh or frozen
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 2 tablespoons Lime juice
- 0.25 cup Fresh cilantro, chopped
- 2 medium Avocados
- 1 medium Tomato, diced
- 1 small Jalapeno, diced (optional)
- 0.5 teaspoon Black pepper
Instructions
In a medium saucepan, combine 1 cup of brown rice and 2 cups of water. Bring to a boil, then reduce the heat, cover, and let simmer for 30 minutes or until the rice is tender and water is absorbed. Set aside.
While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red bell pepper and yellow onion and sauté for about 5 minutes until soft.
Stir in 2 cloves of minced garlic, 1 teaspoon of ground cumin, and 1 teaspoon of chili powder. Cook for an additional 2 minutes until fragrant.
Add 1 cup of drained and rinsed black beans and 1 cup of corn kernels to the skillet. Stir to combine and cook for another 5 minutes until heated through. Remove from heat.
To make the guacamole, halve and pit the avocados. Scoop the flesh into a bowl and mash with a fork. Stir in the diced tomato, optional diced jalapeno, black pepper, and 2 tablespoons of lime juice.
Serve the burrito bowls by layering the rice at the bottom of a bowl, followed by the bean and corn mixture. Top each bowl with a generous scoop of guacamole and sprinkle with fresh chopped cilantro.
Enjoy your low sodium burrito bowl immediately!
Nutrition Facts
Calories |
319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 42 mg | 2% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 7.1 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 834 mg | 18% | |
*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.
