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14 Min Black Bean & Kale Burrito Bowl


Makes 2-3 large portions


Ingredients:

  • 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


Instructions:

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.

Comments


“Loved the nutrition program! Alyssa provided insightful education and tools to make plant-based eating approachable, making it easy to implement changes into my daily routine. Loved making delicious recipes and appreciated her support throughout."

Maggie, MA

Alyssa Flynn Whole Health Testimonials

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