Black Rice Burrito Bowl

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


  • 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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