Smoky Black Bean Burrito Bowl - an easy Mexican-inspired + plant-based black bean bowl with the perfect balance of smoky black beans, fresh tomato salsa and creamy avocado crema. Great for meal prep!
Prepare rice: Combine rice with 2 cups water, bring to a boil and let simmer for 45-50 minutes or until tender. Add Himalayan salt and ¼ cup chopped cilantro.
Prepare salsa: In a small bowl, combine tomatoes, 2 cloves of garlic, ¼ small onion, salt and pepper to taste.
Prepare smoky black beans: Heat a medium skillet over medium heat, add olive oil. Once olive oil is warm, add remaining garlic and onion and sauté 10 minutes or until onions are translucent. Add beans, smoked paprika, cumin and chili powder and sauté for another 5 minutes.
Prepare avocado crema: Remove flesh from avocado and place in a small bowl and mash until smooth. Add greek yogurt and juice of 2 lime wedges, salt and pepper to taste, whip to combine.
Assemble burrito bowls: Divide cilantro rice, a small handful of spinach, smoky black beans, salsa, radishes, avocado crema, additional cilantro and a lime wedge between 4-6 bowls. Enjoy on its own or with tortilla chips!
Notes
PREP AHEAD: this recipe is a great meal prep recipe and can be prepared ahead of time. Make sure to store this meal in an airtight container. The avocado crema may brown during storage, but it’s still good to eat. For a super quick meal, prepare the rice the day before and you’ll have a meal that comes together in minutes. LEFTOVERS/STORAGE: Store in an airtight container for 3-5 days. Reheat the rice and beans in the microwave or in a skillet on the stovetop. NUTRITION NOTES: This flavorful bowl is high in plant-based protein, fiber, vitamin C and healthy fats.MAKE IT VEGAN: Omit queso fresca, and use dairy-free yogurt or omit yogurt and use another ½ avocado in the crema