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Black Rice Burrito Bowl

Every Sunday Ben and I close the kitchen at lunch time. This is our time to chill, order food and relax for a couple of hours in front of the television. One of our regular delivery spot is this Mexican restaurant that makes these delicious burrito bowls topped with loads of fresh ingredients.

My favorite is the vegetarian bowl which comes with guacamole, tomatoes, portobello mushrooms and spinach over Mexican rice – so yummy I could have it every day!

This gave me the idea to create my own healthy burrito bowl using bright and crunchy ingredients. I swapped the spinach for arugula to give it a peppery taste and instead of the mushrooms, pan fried cannellini beans with sliced jalapenos and cherry tomatoes sprinkled with cumin and chili powder. I also made a quick homemade guacamole and topped it with crushed blue tortilla chips. Oh and yes about that Mexican rice – as you can see it’s not there. Instead,

I am using something a little cooler and wholesome from Village Harvest. It’s their antioxidant blend made with black rice, black lentils and black quinoa. It’s very high in health-promoting anthocyanin antioxidants and 100% gluten free.

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If you love beans and grains as much as I do, you are going to love their products. They have three benefit blends varieties –Organic Antioxidant BlendOrganic Ancient Grain Blend and Organic Protein Blend. 

Making a wholesome burrito bowl like this one doesn’t have to take long. If you often come home tired from work and are left with little energy to cook, this is a great recipe for you! Cook the beans and grains the night before and store them in the fridge in microwavable plastic or glass containers. The same goes for the cannellini beans and tomato mixture as well as the guacamole. Then all you will have left to do is dump the ingredients in a bowl and enjoy dinner in less than 5 minutes! Easy peasy!


These are my favorite types of recipes when I have a busy schedule but still want to eat healthy. Having a bunch of ingredients prepped or cooked and ready to serve makes life in the kitchen much more pleasant and quick. It’s also comforting to know that I’m consistently eating well and caring for my mind and body. It’s one less thing to worry about!

You can substitute arugula for iceberg lettuce for the ultimate crunchy burrito bowl. You can also add a nice piece of fish or a little shredded cheese if you want dinner to be more filling.

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Did you like this Black Rice Burrito Bowl Recipe? Are there changes you made that you would like to share?

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.


Black Rice Burrito Bowl

A Mexican-style black rice bowl colorful like a rainbow and packed with goodness!

  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 31 minutes
  • Total Time: 41 minutes
  • Yield: 3-4 1x
  • Category: Rice
  • Method: Stove top
  • Cuisine: American


  • 1 cup Village Harvest Antioxidant Blend
  • 1 tablespoon olive oil
  • 1 medium onion (finely chopped)
  • 1 jalapeno pepper (thinly sliced)
  • 1 cup tomatoes (about 1 large tomato) (chopped)
  • 15 ounces can cannellini beans (drained and rinsed)
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon turmeric powder
  • 2 large avocados (sliced in half, peeled and seeded)
  • juice from 1 lime
  • 1/2 cup cilantro leaves
  • 2 cups arugula or shredded iceberg lettuce
  • 1 cup tortilla chips
  • hot sauce (optional)
  • salt and pepper (to taste)


  1. In a small pot, combine Village Harvest Antioxidant Blend with 2 cups water and bring to a boil. Cover and simmer for 25-30 minutes, or until water is absorbed. Remove from heat, transfer to a bowl and refrigerate for at least 30 minutes.
  2. In a pan over medium high heat, add olive oil and onions and cook for 3 minutes. Add tomatoes and half of the jalapeno pepper slices, stir and cook for 3 minutes. Add cannellini beans, cumin powder, chili powder and turmeric powder and stir well. Turn the heat off and season with plenty of salt and pepper. Transfer to a bowl and set aside.
  3. Add avocado and lime juice to a bowl and mash with a fork until smooth. Season with salt and set aside.

Making the burrito bowls:

  1. Divide Village Harvest Antioxidant Blend between 3-4 bowls and top with arugula, tomato bean mixture, mashed avocados, cilantro and jalapeno slices.
  2. Grab the tortillas and crush them with your hands. Sprinkle them on top of each bowl and serve with hot sauce, salt and pepper.


To eat later, for example, if you want to take it to work as a lunch, keep each topping separate in small storage containers, refrigerated.

Keywords: rice bowl, vegetarian, lunch

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