Dairy-Free Naked Burrito

Bursting with vibrant colors and bold flavors, the Dairy-Free Naked Burrito is a healthy, plant-based twist on a beloved classic, perfect for those seeking a wholesome yet satisfying meal. This deconstructed burrito bowl is layered with fluffy brown rice, a spiced black bean and vegetable sauté, and an abundance of fresh toppings including juicy cherry tomatoes, creamy diced avocado, and crisp shredded lettuce. Infused with zesty lime and fragrant cilantro, this dish delivers all the deliciousness of a traditional burrito without the dairy—or the wrap. Ready in just 40 minutes and completely customizable, this gluten-free, vegan-friendly recipe is an easy weeknight dinner that feels as fresh as it tastes. Ideal for meal-prepping or quick lunches, the Dairy-Free Naked Burrito is sure to delight both your palate and your health-conscious side!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Brown rice
• 2 cups Water
• 1 tablespoon Olive oil
• 2 cloves Garlic, minced
• 1 Red onion, chopped
• 1 Red bell pepper, chopped
• 1 15 oz can Black beans, drained and rinsed
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 1 teaspoon Salt
• 1 cup Cherry tomatoes, halved
• 1 Avocado, diced
• 1 Lime
• 0.25 cup Cilantro, chopped
• 2 cups Lettuce, shredded
• 0 to taste Salt and pepper

Directions

Step 1

Start by cooking the brown rice. In a medium saucepan, combine 1 cup of brown rice with 2 cups of water. Bring to a boil over high heat.

Step 2

Once the water is boiling, reduce the heat to low, cover, and let it simmer for about 20 minutes or until the rice is tender and the water is absorbed.

Step 3

While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 4

Add the minced garlic and chopped red onion to the skillet. Sauté for 2-3 minutes, until the onion is translucent.

Step 5

Add the chopped red bell pepper to the skillet and continue to sauté for another 3 minutes until slightly softened.

Step 6

Stir in the drained and rinsed black beans, along with 1 teaspoon of cumin, 1 teaspoon of chili powder, and 1 teaspoon of salt. Mix everything well and let it cook for an additional 5 minutes, allowing the flavors to blend.

Step 7

Prepare the fresh toppings: halve the cherry tomatoes, dice the avocado, and chop the cilantro. Cut the lime into wedges for serving.

Step 8

To assemble the naked burrito, start by placing 0.5 cup of cooked brown rice in each bowl.

Step 9

Layer with sautéed bean and vegetable mixture over the rice.

Step 10

Add a layer of shredded lettuce and then top with the fresh cherry tomatoes, diced avocado, and a sprinkle of chopped cilantro.

Step 11

Finish each bowl with a squeeze of lime and season with additional salt and pepper to taste.

Step 12

Serve immediately, ensuring each serving gets a wedge of lime for that extra zing.

Nutrition Facts

Serving size	(1958.4g)

Amount per serving	% Daily Value*
Calories	1152.7

Total Fat 42.0g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 1.4g
Cholesterol 0mg	0%
Sodium 2669.4mg	0%
Total Carbohydrate 168.1g	0%
Dietary Fiber 51.8g	0%
Total Sugars 20.5g
Protein 41.5g	0%

Vitamin D 0IU	0%
Calcium 419.6mg	0%
Iron 14.4mg	0%
Potassium 3158.9mg	0%

*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.

Source of Calories

Fat: 31.1%

Protein: 13.6%

Carbs: 55.3%