Burrito bowls are a hardcore staple in my diet. I make them just about every week because they are so easy to assemble and enjoy.

This recipe is a little spiced up with the optional addition of Love Beets Salsa and pan-fried plantains. You’ve likely heard me rant about my obsession with beets before – they are so nutrient dense and have incredible health benefits. I love innovative and delicious ways to incorporate them into your diet and this salsa is definitely one of them.

Plantains are a really fun a flavorful addition to any burrito bowl as well. I only include them on occasion though because of course fried foods are not fantastic for health but they also just add more cooking and clean up time to this super quick meal.

I hope you enjoy this recipe and have some fun with it too! Try adding in pineapple, crushed tortilla chips, seasoned tempeh or tofu – so many great options. Enjoy!

Burrito Bowl

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Servings: 2

Ingredients Method Notes

Ingredients

  

• 2 cups cooked rice or quinoa
• 2-4 cups chopped lettuce or salad greens of choice
• 15 oz can of black beans , drained and rinsed
• 1 avocado , halved and sliced
• Love Beet Salsa or Pico de Gallo
• 15 oz organic corn fresh or canned
• Creamy Chili Lime Dressing or Cilantro Lime Crema

Pan-Fried Plantains (optional)

• 1-2 plantains
• 1 tbsp coconut oil
• sea salt

Garnishes

• cilantro
• lime wedges

Method

 

1. Cook rice according to package instructions.
2. If making plantains, slice them up and add coconut oil to skillet over medium heat. Once hot, add the plantains. Cook for couple minutes on each side until golden brown. When finished, place plantains on a plate lined with a paper towel to absorb excess oil and sprinkle with a pinch of sea salt.
3. Prepare your bowls by filling them with​ divided portions of​ leafy greens, rice, black beans, sliced avocado, pico de gallo or salsa of choice, corn and plantains.
4. Drizzle ​burrito bowl ​generously with dressing of choice, garnish with a lime wedge and cilantro if desired. Enjoy immediately!

Notes

*I love doing a blend of brown and white rice as long as the cook time is the same

*just like a banana, the riper the plantain, the sweeter it will be. When the plantain’s skin is dark yellow to brown, the ends are black and it feels soft to the touch is when it is ideal for frying

*coconut has a smoke point of about 350° so be careful not to over heat. You can use a higher heat oil if you'd like, I just prefer the flavor of coconut oil here

*if you have an air fryer that is a much healthier option than pan frying