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Gen's Burrito Bowl

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Serves 3 | Prep Time 20 | Cook Time 25

Why I Love This Recipe

Featuring: Onions, tomatoes, garlic, lettuce, kale, jalapeno pepper, garlic, cilantro, and avocado.

A variation on my vegan burritos that you eat without tortillas! The avocado sauce (or guacamole) is optional (I often make these bowl without). Feel free to add chopped cucumbers to each bowl too.

See my vegan burrito recipe here:

Ingredients You'll Need

1 cups of dry calrose rice (or rice of choice)
1 Tbsp oil
3-5 kale leaves, chopped (optional)
5 lettuce leaves, chopped (or more, as needed)
Pico de Gallo (or salsa), as needed (see my pico de gallo recipe here:
A handful of cilantro, chopped, for garnish
1 cucumber, chopped, for garnish (optional)
12 slices of roasted delicata squash (optional)- SEE NOTE AT BOTTOM OF DIRECTIONS ON HOW TO ROAST SQUASH

2 tablespoons oil
1 cup diced sweet onion
4 medium garlic cloves, minced
1 cup chopped fresh tomatoes
1 teaspoon chili powder
1 teaspoon dried oregano
1/2-1 jalapeno pepper, seeded and chopped (optional)
1/2 plus 1/8 teaspoon fine sea salt, or to taste
1 (14-ounce) can black beans (or other bean, such as white kidney 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- you can also just use avocado slices, if you prefer):
1 large garlic clove
1 large avocado, pitted
1 tablespoon fresh lime juice, plus more to taste
1 tablespoon water
1/4 teaspoon fine sea salt, or to taste


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 cal rose rice this will take 15 to 20 minutes, but please follow the directions on your specific package for best results.

Meanwhile, prepare the Spicy 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, 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 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 handful of chopped kale, a handful of chopped lettuce, a couple scoops of the hot black bean mixture, and a large spoonful of both the pico de gallo (or salsa) and the Avocado-Lime Sauce. Garnish with chopped cilantro (and chopped cucumber if you have some). If you have some, add 3 slices of roasted delicata squash to each bowl. Serve immediately.

TO ROAST DELICATA SQUASH: Preheat oven to 400. With a sharp knife, cut delicata in half lengthwise. This should be easy and not require any crazy hacking. With a spoon scoop out the seeds and discard (you can save these and prepare them like pumpkin seeds if you wish). Cut each delicata half into 1/2 inch segments, creating moon-shaped pieces that have slight bumps around the curve. Arrange the pieces in a single layer in a metal baking pan and coat in 2 tbsp olive oil. Too much oil can make the squash soggy. Salt gently. It’s okay if the pieces are a little crowded, but try to maximize the surface area of the squash touching the pan. The browning only occurs where the squash and pan meet. Place in oven and roast 10 minutes. Using a spatula (I use tongs for most veggies, but delicata squash are easily squished and hold up better if you don’t pinch them) turn the squash in the pan so that the light sides are now touching the pan and the brown sides are facing upward. Continue roasting, turning every 7-10 minutes until both sides of the squash pieces are golden brown and the texture is creamy to the teeth all the way through, about 25-30 minutes. Adjust salt.

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