Fresh Black Bean Burrito Bowl

This homemade black bean burrito bowl recipe features cilantro-lime rice, tender black beans, pickled onions and fresh cilantro pesto! This healthy bowl makes great leftovers, too. It’s vegetarian (easily vegan) and gluten free. Recipe yields 4 hearty burrito bowls.

Ingreadient:

• ½ batch Black Beans (or make the full batch for leftovers)
• 1 batch Cilantro Lime Brown Rice
• 1 batch Quick-Pickled Onions
• 1 batch Cilantro Hemp Pesto (double if you love sauce)
• Optional additions: Fried eggs or scrambled eggs, toasted pepitas (green pumpkin seeds), crumbled Cotija or feta cheese, sliced avocado, handful of halved cherry tomatoes, hot sauce or quick collard greens

Direction

1. Prepare each component according to directions (the beans will take the longest, approximately 1 to 2+ hours on the stove, but all of the components will keep well if made in advance).
2. When you’re ready to serve, divide the rice into bowls. Top with a generous portion of black beans, followed by some pickled onions and a dollop or two of pesto. Finish it off with any additions of your choosing.
3. Leftovers keep well in the refrigerator for up to 5 days. For maximum freshness, store each component separately. When you’re ready to serve, gently reheat your desired portions of rice and beans before topping with onions, pesto, and additions.