Heart-Healthy Burrito Bowl with Guacamole

Loaded with vibrant, nutrient-packed ingredients, this Heart-Healthy Burrito Bowl with Guacamole is the perfect balance of flavor and wellness in every bite! This colorful and satisfying meal features a base of fluffy brown rice and crisp mixed greens, topped with seasoned black beans, juicy cherry tomatoes, sautéed red bell pepper, and sweet corn. A dollop of creamy homemade guacamole—infused with lime and fresh cilantro—takes this dish to the next level. Prepared with olive oil and heart-smart spices like cumin and chili powder, this burrito bowl is as wholesome as it is delicious. Ready in under an hour, it's a fantastic option for a quick, nourishing dinner or meal prep. Perfect for those looking for a healthy, gluten-free, and plant-based recipe that doesn't sacrifice flavor, this bowl is sure to become a mealtime favorite!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Brown rice
• 15 ounces Black beans, canned
• 1 cup Cherry tomatoes
• 1 medium Red bell pepper
• 0.5 medium Red onion
• 1 cup Sweet corn
• 0.25 cup Cilantro, fresh
• 2 large Avocado
• 2 large Lime
• 1 large Garlic clove
• 1 tablespoon Olive oil
• 1 teaspoon Cumin, ground
• 1 teaspoon Chili powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 cups Mixed greens

Directions

Step 1

1. Rinse the brown rice under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the rice, reduce the heat to a low simmer, cover, and cook for 30-35 minutes until tender. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.

Step 2

2. While the rice is cooking, rinse and drain the canned black beans thoroughly to reduce sodium content.

Step 3

3. Chop the cherry tomatoes into halves, dice the red bell pepper and red onion, and roughly chop the cilantro.

Step 4

4. In a small skillet over medium heat, add the olive oil. Sauté the diced red onion and red bell pepper for about 5 minutes until softened. Stir in the black beans, sweet corn, cumin, chili powder, salt, and black pepper, and cook for an additional 5 minutes, stirring occasionally.

Step 5

5. For the guacamole, halve and pit the avocados. Use a spoon to scoop the flesh into a medium bowl. Add the juice of 1 lime, finely minced garlic, and a pinch of salt. Mash with a fork until desired consistency is achieved. Stir in half of the chopped cilantro.

Step 6

6. To assemble the burrito bowls, start with a bed of mixed greens in each serving bowl. Top each with a quarter of the cooked brown rice, sautéed vegetable and bean mixture, and cherry tomatoes.

Step 7

7. Add a dollop of guacamole on top of each bowl and garnish with remaining chopped cilantro. Serve with lime wedges from the second lime.

Step 8

8. Enjoy your heart-healthy burrito bowl!

Nutrition Facts

Serving size	(1844.4g)

Amount per serving	% Daily Value*
Calories	1661.6

Total Fat 79.0g	0%
Saturated Fat 11.7g	0%
Polyunsaturated Fat 8.8g
Cholesterol 0mg	0%
Sodium 3031.0mg	0%
Total Carbohydrate 216.3g	0%
Dietary Fiber 70.3g	0%
Total Sugars 26.1g
Protein 48.4g	0%

Vitamin D 0IU	0%
Calcium 416.0mg	0%
Iron 15.9mg	0%
Potassium 4685.1mg	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: 40.2%

Protein: 10.9%

Carbs: 48.9%