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14 Min Black Bean & Kale Burrito Bowl

Makes 2-3 large portions


  • Brown rice or any rice/grain blend (use microwaveable packets to save time)

  • optional 1/4 cup of coconut milk to make rice creamy

  • 2 handfuls of chopped kale, stems removed (could also swap for spinach)

  • 1 small-medium onion, diced (you can often find this pre-cut)

  • 1 1/2 cups of thinly chopped sweet potatoes (or swap for carrots)

  • 1 can of black beans, rinsed (If beans hurt your stomach try swapping for black eyed peas)

  • Optional handful of frozen corn

  • 1 packet of taco seasoning (I used mild)

  • 2 handfuls of slice cherry tomatoes

  • 1 avocado

  • Vegan mayo

  • Hot sauce like siracha

  • optional salsa

  • optional crumbled tortilla chips for topping

  • optional squeeze of lime


If using boxed rice instead of the quick-cooking microwaveable kind, start cooking your rice ahead of time following box instructions. I like mixing about 1/4 cup of coconut milk to cooked rice to make it nice and creamy.

Heat oil in a large skillet over medium heat. Add onions and sweet potatoes/carrots, mixing and cooking until soft about 10 minutes. Add beans, kale, corn if using, and taco seasoning, mixing around with a splash of water until kale is wilted just a few minutes.

Scoop mixture on top of your rice, adding a handful of cherry tomatoes and sliced avocado. Mix vegan mayo with a little hot sauce and spoon on top as dressing (if you are feeling fancy put it in the corner of a plastic bag and snip the corner with scissors so that you can decorate a drizzle on top). Enjoy warm with option to add salsa, squeeze of lime, and crumbled tortilla chips.


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