Low Sodium Burrito Bowl with Guacamole

Satisfy your Mexican food cravings with this vibrant and healthy *Low Sodium Burrito Bowl with Guacamole*! Packed with wholesome ingredients like nutty brown rice, hearty black beans, sweet corn, and fresh avocado, this recipe delivers bold flavors without the extra salt. A medley of sautéed red bell pepper, onions, and aromatic spices like cumin and chili powder adds irresistible depth, while a creamy homemade guacamole lends a zesty finish with lime juice and cilantro. This quick and easy burrito bowl is perfect for meal prep, weeknight dinners, or a nutrient-rich lunch. Enjoy all the flavors you love in a burrito, reimagined as a customizable, low-sodium bowl that's both satisfying and heart-smart!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Brown rice
• 2 cups Water
• 1 tablespoon Olive oil
• 1 medium Red bell pepper, diced
• 1 medium Yellow onion, diced
• 1 cup Canned black beans, no salt added, drained and rinsed
• 1 cup Corn kernels, fresh or frozen
• 2 cloves Garlic, minced
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 2 tablespoons Lime juice
• 0.25 cup Fresh cilantro, chopped
• 2 medium Avocados
• 1 medium Tomato, diced
• 1 small Jalapeno, diced (optional)
• 0.5 teaspoon Black pepper

Directions

Step 1

In a medium saucepan, combine 1 cup of brown rice and 2 cups of water. Bring to a boil, then reduce the heat, cover, and let simmer for 30 minutes or until the rice is tender and water is absorbed. Set aside.

Step 2

While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red bell pepper and yellow onion and sauté for about 5 minutes until soft.

Step 3

Stir in 2 cloves of minced garlic, 1 teaspoon of ground cumin, and 1 teaspoon of chili powder. Cook for an additional 2 minutes until fragrant.

Step 4

Add 1 cup of drained and rinsed black beans and 1 cup of corn kernels to the skillet. Stir to combine and cook for another 5 minutes until heated through. Remove from heat.

Step 5

To make the guacamole, halve and pit the avocados. Scoop the flesh into a bowl and mash with a fork. Stir in the diced tomato, optional diced jalapeno, black pepper, and 2 tablespoons of lime juice.

Step 6

Serve the burrito bowls by layering the rice at the bottom of a bowl, followed by the bean and corn mixture. Top each bowl with a generous scoop of guacamole and sprinkle with fresh chopped cilantro.

Step 7

Enjoy your low sodium burrito bowl immediately!

Nutrition Facts

Serving size	(2033.3g)

Amount per serving	% Daily Value*
Calories	1536.0

Total Fat 79.2g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 164.1mg	0%
Total Carbohydrate 191.9g	0%
Dietary Fiber 58.7g	0%
Total Sugars 30.9g
Protein 39.5g	0%

Vitamin D 0IU	0%
Calcium 306.9mg	0%
Iron 12.5mg	0%
Potassium 4151.0mg	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: 43.5%

Protein: 9.6%

Carbs: 46.9%