Foodie Crush · by Heidi Larsen
Veggie Burrito Bowl Recipe
NUTRITION · PER SERVING—
CAL 41%·PRO 60%
CARBS 131G64% OF CAL
27G FIBER64G OTHER40G TOTAL SUGAR
FAT 20G22% OF CAL
4G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A customizable vegetarian burrito bowl with black beans, rice, fresh toppings, and avocado. Simple, filling, and easily adapted to your preferences.
mainmexicanbowl🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Foodie Crush →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 15-ounce can black beans
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1 cup chopped cherry tomatoes
- ⅓ cup finely chopped yellow onion
- 1/3 cup chopped fresh cilantro
- 2 tablespoon fresh lime juice
- 1 jalapeño (, seeded and finely chopped)
- 1 tablespoon canola oil
- 1/2 teaspoon kosher salt
- 2 cups chopped romaine lettuce with slivered purple cabbage
- 1 tablespoon fresh lime juice
- 2 cups cooked cilantro lime rice ((or use white rice or brown rice)*)
- 1 cup frozen corn, (thawed)
- ¾ cup queso fresco, (crumbled (about 3 ounces))
- 1 ripe avocado, (peeled and sliced)
At a glance
PER SERVING
CAL 41%·PRO 60%
CARBS 131G64% OF CAL
27G FIBER64G OTHER40G TOTAL SUGAR
FAT 20G22% OF CAL
4G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1817mg
- Total sugar
- 40g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1571mg
- Calcium
- 223mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1817MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.