Kale, Black Bean & Avocado Burrito Bowl
Total Time
50 minutes
Prep Time
20 mins
Cook Time
30 mins
Rating
4.8 out of 5 stars
(88)
Ingredients
4 servings
- 1 cup brown rice, rinsed (short grain/arborio or long grain/basmati recommended)
- ¼ teaspoon salt
- 1 bunch curly kale, ribs removed and chopped into small, bite-sized pieces
- ¼ cup lime juice
- 2 tablespoons olive oil
- ½ jalapeño, seeded and finely chopped
- ½ teaspoon cumin
- ¼ teaspoon salt
- 1 avocado, pitted and sliced into big chunks
- ½ cup mild salsa verde (any good green salsa will do)
- ½ cup fresh cilantro leaves (a few stems are ok)
- 2 tablespoons lime juice
- 2 cans black beans, rinsed and drained (or 4 cups cooked black beans)
- 1 shallot, finely chopped (or ⅓ cup chopped red onion)
- 3 cloves garlic, pressed or minced
- ¼ teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional)
- Cherry tomatoes, sliced into thin rounds (optional)
- Crumbled feta cheese (optional)
- Toasted pepitas (green pumpkin seeds) (optional)
- Hot sauce (optional)
How would you rate this recipe?
Preparation
Step 1
Cook the rice: Bring a big pot of water to a boil, pour in the rinsed brown rice and boil, uncovered, for 30 minutes. Turn off the heat, drain the rice and return it to the pot. Cover and let the rice steam in the pot for 10 minutes, then fluff the rice with a fork and season with ¼ teaspoon salt, or more to taste.
Step 2
Make the kale salad: Place the chopped kale in a big mixing bowl. Massage the leaves with your hands by lightly scrunching big handfuls at a time until the leaves are darker in color and fragrant. Whisk together the lime juice, olive oil, chopped jalapeño, cumin and salt, then pour the dressing into the bowl and stir to combine.
Step 3
Make the avocado salsa verde: In a food processor or blender, combine the avocado chunks, salsa verde, cilantro and lime juice and blend well.
Step 4
Warm the beans: In a medium saucepan, warm 1 tablespoon olive oil over medium-low heat. Sauté the shallot and garlic until fragrant, then add the beans, chili powder and cayenne pepper. Cook until the beans are warmed through and softened, stirring often, about 5 to 7 minutes. If the beans seem dry at any point, mix in a little splash of water.
Step 5
To serve, spoon generous portions of rice, beans and kale salad into a bowl. Top with a couple of spoonfuls of avocado salsa verde and garnish as desired.
Step 6
Save recipe for the next time?
Chef's notes
Recipe inspired by Not Without Salt’s jalapeño and lime marinated kale tostada. Recipe updated in 2024 to include massaging the kale for an improved texture, plus additional garnish suggestions.
Leftovers? Each component of this recipe keeps well in the refrigerator. For leftovers, just reheat the beans and rice and serve alongside marinated kale and salsa verde. To make sure the salsa verde stays bright green, store it in a bowl with plastic wrap pressed against the sauce.
If you love this recipe:
Don’t miss my simple kale and black bean burritos.
Make it vegan/dairy free:
Don’t add cheese.
