
Hello from Scottsdale, Arizona! We’re here visiting for a little work and play. I’m so excited to be getting away for some downtime after a busy year. My mom and stepdad are arriving soon too, and Adriana is pumped to have lots of quality time with her Mimi and Papa. The last time we were here I was 6/7 weeks pregnant so it’s pretty amazing to be here with my girl this year. That trip, I could barely get off the couch due to 1st trimester nausea (I think I hiked a total of 1 mile, lol); it’ll be nice to feel normal again. I plan on making up for the last visit in many ways, especially on the food front! Any new plant-based restaurants pop up?
Our trip is off to a bit of a strange start – we had a series of odd events yesterday during our trek here, and then we woke up to an earthquake (!) last night. It felt like a truck slammed into the side of our bedroom. Luckily, it wasn’t too bad (4.1-mag), but it did give us quite a scare in the middle of the night. Aka…I screamed and then said a couple choice words. I immediately checked the baby monitor and Adriana didn’t even budge! Oh to sleep like a baby. Anyway, that was quite the welcome.
This hearty meal was thrown together last week and I loved it so much I knew I had to share it with you. Plus, I figured we could all use a balanced meal after the Halloween festivities.
I did a an informal poll on Facebook asking you – burrito (in a wrap) or burrito bowl? Most of you said BOWL….just give me the bowl! Here are a handful of your responses:
Katherine loves the versatility of a bowl. “I love both. But I think there are more options with a bowl, especially for creative rice substitutions that have more nutritional value than a tortilla. And I trust you to make it delicious AND healthy!” (side note: I used classic white rice here (no regrets!! gah, so good), but you can use any base you like – cauliflower rice, quinoa, shredded lettuce, etc.)
Others think a burrito bowl creates feelings of jealousy and envy. Stacy wrote, “With the tortilla! Otherwise, it’s a pile of ingredients merely wishing they were a burrito!”
Some of you thought outside the box bowl. Jaya said, “A nice compromise is actually baking the flour/rice/whatever kind of tortilla into a bowl shape, so you get a crispy bowl!” (hello, lover)
Others mentioned giving the option of a wrap by serving the soft tortillas on the side. Jodi wrote, “Bowl for me, but kids would chose burrito. Win win either way!”
So I went with a bowl for this post, but rest assured you can also stuff this into a big soft tortilla wrap. I absolutely love burrito bowls because you can make them as simple or as complex as you want. They can be as basic as plain black beans, sliced avocado, store-bought salsa, and rice, or you can load on a wide array of toppings to your heart’s content. I tried to keep this one simple, but also included some interesting components that make it fun and unique. I hope you love it as much as we do!


DIY Burrito Bowl

Yield
4 servings
Prep time
Cook time
Total time
This burrito bowl is so filling and healthy! The Spicy Black Beans are adapted from one of my favourite cookbooks, Super Fresh: Super Natural, Super Vibrant Vegan Recipes by Jennifer Houston and Ruth Tal. The spicy black beans are to die for. (Or, to live for!) I love to use the beans in a wrap, sprinkled on a salad, or even as a dip with tortilla chips and guacamole. The Avocado-Lime Sauce is also a must-make. It yields about a heaping half cup so if you are a big avocado lover you can always double the recipe. To change up this recipe, stuff everything into a large soft tortilla wrap rather than enjoying it bowl style.
Ingredients
For the burrito bowl:
- 1 cup dry white long-grain rice (or rice of choice)
- 1 tablespoon (15 mL) refined coconut oil or vegan butter*
- Salsa, as needed
- Sliced green onion, for garnish
- Sliced grape tomatoes, for garnish (optional)
For the Spicy Black Beans:
- 2 tablespoons (30 mL) refined coconut oil or extra-virgin olive oil
- 1 cup diced sweet onion
- 4 medium garlic cloves, minced
- 3/4 to 1 cup chopped fresh tomatoes
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 plus 1/8 teaspoon fine sea salt, or to taste
- 2 1/2 tablespoons (37 mL) tomato paste
- 1 (14-ounce/398 mL) can black beans, drained and rinsed
- 1/2 cup unpacked cilantro, large stems removed and finely chopped
For the Avocado-Lime Sauce (makes heaping 1/2 cup):
- 1 large garlic clove
- 1 large avocado, pitted
- 1 tablespoon (15 mL) fresh lime juice, plus more to taste
- 1 tablespoon (15 mL) water
- 1/4 teaspoon fine sea salt, or to taste
Directions
- For the rice: Add the rice and 1 tablespoon of oil or butter into a medium pot along with 2 cups of water. Increase heat to medium-high and bring to a simmer. Immediately reduce the heat to low-medium, and cover with a lid. Cook the rice until it’s tender and the water is absorbed. For white long-grain rice this will take 13 to 20 minutes, but please follow the directions on your specific package for best results.
- Meanwhile, prepare the Spicy Black Beans: In a large wok or skillet, add the oil and melt it over medium heat. Stir in the onion and garlic, along with a pinch of salt, and sauté for about 5 to 6 minutes, until softened.
- Stir in the chopped tomatoes, chili powder, garlic powder, dried oregano, cayenne (if using), and 1/2 teaspoon of salt. Continue sautéing for another 3 to 5 minutes (increasing/reducing heat if necessary), until the tomato softens.
- Now stir in the tomato paste and drained and rinsed black beans. Cook for a few more minutes until heated throughout. Taste and add more salt if desired. Stir in the cilantro. You can leave the mixture over low heat until ready to serve or simply turn off the heat and reheat before serving.
- For the Avocado-Lime Sauce: Mince the garlic clove in a mini food processor (or use a regular size processor, if necessary). Now add the avocado flesh, lime juice, water, and salt. Process until smooth. Taste and adjust lime juice if desired. I usually add another teaspoon.
- When the rice is ready, reheat the bean mixture, if necessary. Divide the rice between 2 to 3 bowls. Top each with a couple scoops of the hot black bean mixture, and a large spoonful of both the salsa and the Avocado-Lime Sauce. Garnish with sliced green onion and optional sliced grape tomatoes. Serve immediately.
Tip:
- * Why the use of refined coconut oil? Unlike virgin coconut oil, refined coconut oil doesn't have a noticeable coconut flavour. I use it whenever I don't want a coconut flavour to come through. That being said, if you don't mind a bit of coconut flavour feel free to use the virgin kind.
Nutrition Information
(click to expand)Photography credit: Ashley McLaughlin Photography

I recently heard that Oh She Glows won “Favorite Blog” in the 14th annual Veggie Awards™. Even though I never feel quite deserving of such a title given the immense talent in our plant-based community, I’m so grateful for those of you who love what I do and take the time to vote. You guys inspire me to grow and improve in so many ways! My 7-year “blogiversary” was on Halloween (seriously, I can’t believe it has been that long!), and this blog would be nothing without YOU. My favourite part of blogging is that I’ve met so many incredible people over the years, so just know that if you’ve ever taken time to leave a comment or said hello in person, it’s not something I take lightly. Or, if you’ve made a recipe and enjoyed it with your family, even better!
Ps – Thanks for all your reviews on the Pumpkin Gingerbread Muffins! So glad you are enjoying them.
My husband and I are new to vegan eating….changing our diet in an effort to try and help my husband overcome a lot of inflamation created by Lyme disease. This recipe is the BOMB! The flavors and textures are fantastic and you never miss meat or cheese. Thank you!
Hi there Susan, I’m so happy to hear you both enjoyed this recipe! Sending you a ton of well wishes; I hope this change in diet helps your husband’s health!!
Forgot to rate this recipe….it is a twelve out of ten! but will give it five stars.
Omg! Just made these bowls for the first time tonight…unbelievably amazing! 😍 I added some roasted sweet potato into the bowl and all the flavors together were so delicious. I doubled the recipe to make leftovers for my partner and I tomorrow. The beans are definitely the best part, and the avocado sauce is SO good. Thank you for this recipe!
Hey Denise, I’m so happy the burrito bowls were such a hit! Good call on doubling the recipe…it doesn’t last long!
We love this recipe! It was surprisingly quick to make and gets rave reviews from BOTH my 12-year-old vegetarian daughter and my 9-year-old son who does not love beans. It feels miraculous to serve a meal that all three of us enjoy. The leftovers make a delicious and filling lunch too. Thanks for the amazing meals :)
Oh I can relate so much when you wrote “It feels miraculous to serve a meal that all three of us enjoy.” I find that such a challenge too (mainly for my 3 year old…hehe). I’m so glad this one was such a hit Andrea.
Made these bowls tonight for dinner (minus the avo sauce) and they were DELICIOUS!! I will definitely be making this again. Thank you so much :)
Hey Celine, Whohoo so glad it was a hit! It’s one of my go-to “don’t know what to make for dinner” weeknight recipes. And sliced avocado and lime juice work in a pinch if I don’t have time to make the avocado sauce :)
This is totally awesome and yummy! I am trying to eat healthier at lunch at work and this bowl was delicious and filling. I did a mix of Quinoa and Rice and it added a great texture. My one question…what is the nutritional info on the recipe as you make it? I cant find it, and I really want to know. Please help! :)
Hey Amber, I’m so glad you loved it so much! I’m sorry I don’t have the nutritional info for this recipe.
I make this recipe almost anytime I want to get back to cooking. It’s always at the top of my list. It’s easy! I’ve made many different mistakes and have cooked the onions and tomatoes all different levels of done-ness and it always turns out great! I omit the cayenne. If I’m feeling lazy, I just slice avocado on top. Won’t lie, sour cream is really awesome with this dish. I also love peach and pineapple salsas on top. Dipping chips into the dish is also a winner! Thanks so much for this recipe!
Love the idea of topping this burrito bowl with peach or pineapple salsas! So glad you enjoy the recipe :)
This is a really good recipe. Allthough I would recommend to double or even triple the amount here. I made this for 5 people (guys) and I made 12 servings and I wish I had made a little bit more. Maybe its because its soo delicious ;) Anyways a little tip!
Hey Eivind, I’d totally agree with making more for a crowd…good tip for sure. I’m so glad you loved it!
So Good! I made it just as the recipe was written at first and it was so good! My chili is remarkably hot/spicy (got it at a great Indian spice shop) so the next time I made it, I used less for my less adventuresome friends who still wanted to keep their taste buds. Easy to make and so tasty. I’m too lazy to puree the avocados so now I just dice them fine and squish with a fork – my friends and I like slight chunky guacamole. I let people put their own cilantro on since not everyone likes it. This is my go to simple dish and it is a full meal in itself.
I love your modifications Shelly! Thanks for sharing :)
This recipe has been an absolute game-changer! I’ve been making it for YEARS and it never ceases to amaze me or my family. Comforting, filling, and bursting with flavour… it really doesn’t get better!
Another hit! I just finished making this dish and it was delicious. Thank you!
A great recipe loved by all the family with a perfect amount of spice and heartiness for cooler nights. Used dried black beans (soaked overnight then cooked for around 1 hr with onion, garlic and bay leaf instead of tinned ones). Will definitely cook again ;-)
I love this! A staple in my family, we’ve made this multiple times and it’s always amazing.