Hearty, spicy, and colorful: this burrito bowl is packed with beans, rice, and fresh avocado. The warm beans and corn provide a hearty base, while the avocado adds a smooth, creamy texture. It all comes together in one bowl that smells of sunny spices and feels like no-fuss comfort food. Perfect for a weeknight when you want something delicious that doesn’t take much time to prepare.
Since this dish doesn’t use any cheese or cream, it’s a great choice for those who prefer to cook without cow’s milk. The flavors remain rich and full-bodied thanks to the beans and oil, not dairy. Use regular supermarket products and be sure to check the labels on beans and spice blends. That way, your bowl stays plant-based and is often suitable for a lactose-free day.
Preparation
Step 1: Cook the rice
Bring a large pot of water to a boil and cook the rice according to the package directions. Then let it steam for a moment so the grains become fluffy.
Step 2: Heat the beans and corn
Put the bean mix and corn in a pan with a splash of water and heat gently until everything is hot. Stir occasionally to prevent it from sticking.
Step 3: Cut the avocado
Cut the avocado in half, remove the pit, and dice the flesh. If desired, sprinkle with a little lemon juice to prevent browning.
Step 4: Mix the bowl
Spoon the rice, beans, and corn into bowls. Add the avocado and drizzle a little oil over it. Season with salt and pepper.
Step 5: Serve
Serve immediately while the beans are still warm. Taste them to see if they need a little extra salt or acidity, such as a squeeze of lime juice.
Nutritional values per person
- 🥦 Vegetables: 150 g
- 🍚 Carbohydrates: 55 g
- 💪 Protein: 16 g
- 🥑 Grease: 18 g
- 🌾 Fiber: 10 g
- 🧂 Salt: 1.2 g
- 🔥 Energy: 600 kcal
Tips & label
Add some salsa or a spoonful of guacamole for extra zing and freshness.
Serve with some fresh cilantro or a lime wedge for a refreshing touch.
Check the bean mix and spices for milk ingredients or additives such as powdered cream.
Store leftovers in the refrigerator for up to two days, and gently reheat them in a pan with a splash of water.
Use a fork to fluff the rice so the bowl stays light and airy and doesn't get sticky.
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