Chimmichurri Burrito Bowls
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Running on Real Food · by Deryn Macey★ 4.5 (2)

Chimmichurri Burrito Bowls

NUTRITION · PER SERVING30M COOK
CAL 24%·PRO 33%
CARBS 72G59% OF CAL
17G FIBER0G ADDED7G INTRINSIC48G OTHER7G TOTAL SUGAR
FAT 18G33% OF CAL
2G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Black bean burrito bowls with brown rice, corn salsa, avocado, and fresh chimichurri. A filling vegetarian meal with bold Mexican flavors.

mainmexicanbowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 avocado (diced)
  • 1 tomato (seeded and diced)
  • 1 jalapeno (finely diced)
  • 1 red onion (finely diced (reserve 1/4 cup for the rice))
  • 1 cup fresh (canned for thawed frozen corn)
  • 1/4 cup fresh cilantro (chopped)
  • 1/4 tsp paprika
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • pinch of salt and pepper
  • 1 1/2 cups fresh parsley
  • 1 1/4 cup fresh cilantro
  • 2 tbsp olive oil
  • 1/4 cup red wine vinegar
  • 3 cloves garlic
  • 1/8 tsp sea salt
  • 2 tbsp water
  • 1 1/3 cup water
  • 1 1/3 cup quick cooking brown rice
  • 1 tomato (diced)
  • 1/4 cup red onion (left over from the salsa)
  • 4 cloves garlic (diced)
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp sea salt
  • 1 19 oz. can black beans (drained and rinsed or approx. 1/2 cup black beans per serving)
PREP
20M
SODIUM
443MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.