About this recipe

This homemade black bean burrito bowl recipe features cilantro-lime rice, tender black beans, pickled onions and fresh cilantro pesto! This healthy bowl makes great leftovers, too. It's vegetarian (easily vegan) and gluten free. Recipe yields 4 hearty burrito bowls.

Instructions

1. 1

   Prepare each component according to directions (the black beans will take the longest, approximately 1 to 2+ hours on the stovetop, but all of the components will keep well if made in advance).

2. 2

   When you're ready to serve, divide the cilantro lime brown rice into bowls. Top with a generous portion of black beans, followed by some quick-pickled onions and a dollop or two of cilantro hemp pesto. Finish it off with any additions of your choosing.

3. 3

   Leftovers keep well in the refrigerator for up to 5 days. For maximum freshness, store each component separately. When you're ready to serve, gently reheat your desired portions of cilantro lime brown rice and black beans before topping with quick-pickled onions, cilantro hemp pesto, and additions.

Notes

Notes Make it dairy free/vegan: Simply don’t top with cheese. If you’d like something extra creamy, try a dollop of my vegan sour cream. *Make it quick: If you don’t want to cook your beans from scratch (they are worth the effort!) you could try the black bean component from this recipe, which is made with canned beans. Change it up: Try replacing the pesto with your favorite Mexican/Latin American sauce, such as this avocado sauce or guacamole, or red salsa or green salsa with some sliced avocado. (If you don’t like cilantro, I’d suggest any of those options over the pesto, and you can also omit the cilantro from the rice.)