This unexpected burrito bowl is an absolute delight. If you want a satisfying, meatless dinner, try this recipe. It combines fluffy brown rice, lime-marinated kale, spiced black beans and a creamy avocado salsa verde that ties everything together.
Complete and balanced, this burrito bowl makes excellent leftovers. For a fuller spread, serve with tortilla chips and your favorite salsa or guacamole. On the weekend, it pairs nicely with a bright cocktail for a relaxed meal.
I developed this bowl over ten years ago after craving something wholesome and green following a weekend away. It’s economical, practical and genuinely delicious. I’ve updated the photos and video to show how the recipe comes together, but the preparation remains simple and approachable.
Burrito Bowl Components
Each component is straightforward to prepare, and together they create a satisfying bowl. The full recipe follows, but here’s a quick breakdown of what makes each element special.
Cooked brown rice: Use a generous pot of boiling water and cook the rinsed rice like pasta for reliable results. While the rice cooks for about 30 minutes, prepare the remaining components so everything is ready at once.
Lime-marinated kale: Massage the chopped kale to soften it and improve texture—scrunch big handfuls until the leaves darken and become fragrant. Toss with a dressing of lime juice, olive oil, optional chopped jalapeño, cumin and salt.
Avocado salsa verde: This creamy sauce is simple and flavorful: blend ripe avocado with salsa verde (store-bought or homemade), fresh cilantro and lime juice until smooth. It’s great doubled for dipping chips.
Seasoned black beans: Sauté shallot or red onion with garlic, then add canned or cooked black beans and warm them with chili powder and a touch of cayenne if you like heat. A splash of water helps if the beans dry out.
Garnishes: Finish bowls with halved cherry tomatoes, toasted pepitas, hot sauce or crumbled feta. Feta adds a salty, creamy contrast, but the recipe is easily dairy-free if you omit it.
Watch How to Make Burrito Bowls
Planning on leftovers?
These components keep well for up to four days when stored separately in the refrigerator. Reheat rice and beans, then top with the marinated kale and avocado salsa verde. To keep the salsa bright green, press plastic wrap against its surface before refrigerating.
More Burrito Bowls to Try
If you like this bowl, consider exploring other variations for new flavors and textures:
- Fresh Black Bean Burrito Bowl
- Mango Burrito Bowls with Crispy Tofu and Peanut Sauce
- Spaghetti Squash Burrito Bowls
- Sweet Potato and Green Rice Burrito Bowls
- Burrito-Stuffed Sweet Potatoes
Please let me know how your bowls turn out in the comments. I hope this becomes one of your favorite weeknight meals.
Print
- Author: Kathryne Taylor
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: 4
- Diet: Gluten Free
4.8 from 90 reviews
This vegetarian burrito bowl features bright lime-marinated kale, seasoned black beans, brown rice and avocado salsa verde. It’s naturally gluten free and can be vegan if you skip the cheese. Makes four bowls.
Ingredients
Brown rice
- 1 cup brown rice, rinsed (short grain or long grain recommended)
- ¼ teaspoon fine salt
Lime-marinated kale
- 1 medium bunch curly kale, ribs removed and chopped into bite-sized pieces
- ¼ cup lime juice
- 2 tablespoons olive oil
- ½ jalapeño, seeded and finely chopped (optional)
- ½ teaspoon ground cumin
- ¼ teaspoon fine salt
Avocado salsa verde
- 1 avocado, pitted and cut into large chunks
- ½ cup mild salsa verde
- ½ cup fresh cilantro leaves
- 2 tablespoons lime juice
Seasoned black beans
- 1 tablespoon olive oil
- 1 shallot, finely chopped (or ⅓ cup red onion)
- 3 cloves garlic, minced or pressed
- 2 (15-ounce) cans black beans, rinsed and drained, or 3 cups cooked black beans
- ¼ teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional)
Optional garnishes
- Cherry tomatoes, thinly sliced
- Crumbled feta cheese
- Toasted pepitas (pumpkin seeds)
- Hot sauce, such as Cholula
Instructions
- Cook the rice: Bring a large pot of water to a boil. Add the rinsed brown rice and boil, uncovered, for 30 minutes. Drain, return to the pot, cover and let steam for 10 minutes. Fluff with a fork and season with ¼ teaspoon salt, adjusting to taste.
- Make the kale salad: Place the chopped kale in a large bowl. Massage the leaves by scrunching big handfuls until they darken and smell fresh. Whisk together lime juice, olive oil, chopped jalapeño, cumin and salt, then toss with the kale.
- Make the avocado salsa verde: Combine avocado, salsa verde, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy.
- Warm the beans: Heat olive oil in a medium saucepan over medium-low heat. Sauté the shallot and garlic until fragrant and soft, 2–3 minutes. Add the beans, chili powder and cayenne. Cook, stirring often, until heated through and slightly softened, about 5–7 minutes. Add a splash of water if the beans become too dry.
- To serve: Spoon rice, beans and kale into bowls. Top with avocado salsa verde and garnish as desired. Store components separately in the refrigerator for up to 4 days; reheat rice and beans before assembling. Press plastic wrap against the surface of the salsa to keep it bright green when storing.
Notes
This recipe was inspired by a jalapeño and lime marinated kale tostada and has been updated to include massaging the kale for a better texture plus additional garnish ideas.
Make it vegan/dairy free: Simply omit the cheese.
Nutrition
Nutritional information is an estimate and should not replace professional advice.
- Category: Entree
- Method: Stovetop
- Cuisine: Mexican