Easy Vegetarian Burrito Bowl with Cilantro Lime Rice

I used to go to Chipotle at least twice a week before I realized I could make a better version at home in about the same time it takes to stand in line. The trick is the cilantro lime rice — once you nail that, everything else just falls into place. My kids are obsessed with building their own bowls, and I love that they’re loading up on beans and veggies without me having to convince them. Win-win.

aka The Better-Than-Chipotle Bowl

Ingredients

Cilantro Lime Rice

• 1 cup long-grain white rice (or jasmine rice)
• 2 cups water
• 1 tablespoon extra virgin olive oil
• Juice of 1 lime
• 1/4 cup fresh cilantro, finely chopped
• 1/2 teaspoon sea salt

Black Beans

• 1 can (15 oz) black beans, drained and rinsed
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• Pinch of sea salt

Bowl Toppings

• 1 cup sweet corn kernels (fresh or frozen, thawed)
• 1 cup cherry tomatoes, halved
• 1 ripe avocado, sliced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro leaves
• 1/2 cup shredded red cabbage
• Juice of 1 lime
• Hot sauce of choice (optional)

Instructions

1. Cook the rice: Rinse rice under cold water until water runs clear. In a medium saucepan, bring 2 cups water and olive oil to a boil. Add rice and salt, reduce heat to low, cover, and cook for 15-18 minutes until water is absorbed. Remove from heat, keep covered, and let steam for 5 minutes. Fluff with a fork and stir in lime juice and chopped cilantro.
2. Warm the beans: While the rice cooks, add black beans to a small saucepan with cumin, garlic powder, and salt. Heat over medium-low, stirring occasionally, for 5 minutes until warmed through. Add a splash of water if they look dry.
3. Prep the toppings: Halve the cherry tomatoes, dice the red onion, slice the avocado, and shred the cabbage.
4. Assemble the bowls: Divide the cilantro lime rice among 4 bowls. Top each with black beans, corn, tomatoes, avocado, red onion, cabbage, and cilantro. Squeeze fresh lime juice over everything and add hot sauce if desired.

Tips

• Make it protein-packed by adding grilled chicken, shrimp, or seasoned tofu crumbles.
• Prep the rice, beans, and toppings ahead of time for easy weekday lunches — just assemble when ready to eat.
• For extra flavor, char the corn in a dry skillet over high heat for 3-4 minutes until slightly blackened.