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Burrito Bowl
Burrito Bowl

Burrito bowls have come into fashion as more people cut out refined carbohydrates, in this case the flour tortilla. This filling dish is flavorful, colorful, easy to make, and the simple lime juice dressing is just right. To avoid excess sodium, look for canned beans with no added salt (or cook your beans from scratch).

2 cups water

1 cup dry/uncooked long-grain brown rice (or 3 cups cooked)

1 can cooked black beans (15 ounces; about 1½ cups), drained and rinsed

4 cups thinly sliced romaine lettuce

1 cup thinly sliced green cabbage

1 cup chopped tomatoes (I like halved cherry tomatoes)

1 cup corn kernels (thaw first if frozen)

1 avocado, chopped (optional)

½ cup finely chopped red onion

1 cup loosely packed cilantro leaves, coarsely chopped

1/3 cup lime juice

1. Place the water and rice into a medium saucepan, and bring to a boil. Reduce the heat, then cover and cook for 45 minutes. Remove from the heat and set aside for 10 minutes before removing the lid.

2.Toss the rice, beans, romaine, cabbage, tomatoes, corn, avocado (if using), onion, cilantro, and lime juice together in a large bowl (the cooked rice and beans may be added warm or cold).

Preparation: about 20 minutes

Cooking: 45 minutes (to cook rice)

Serves: 4 to 6 (makes 12 cups)

Cathy Fisher
Cathy Fisher

Cathy Fisher has become a featured recipe expert for the NHA and is the creator of, a blog that offers recipes and information on how to eat a health promoting, plant-based (vegan) diet. Cathy’s education and experience are grounded in her work with the McDougall Program (2006-present) and True North Health Center (2010-present), where she regularly teaches cooking classes to in-patient clients. Cathy graduated with her BA in Psychology, going on the earn a credential in Early Childhood Education and a certification in Nutrition Education. Cathy enjoys presenting to groups and giving people the practical skills they need to successfully shift to a healthier diet.

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