Quick and Easy Burrito Bowls with Avocado Lime Sauce
This post is sponsored by Minute® Ready to Serve Organics, and I’m so excited to share their latest products with you!
When I get home from work, I’m hungry. As much as I love making dinner, sometimes I’m just ready to eat and I don’t want to spend a lot of time prepping, chopping, and cooking. That’s when I look for shortcuts. These burrito bowls only take a few minutes to throw together so you’ll have dinner ready in no time! Need a hands off recipe? Try my slow cooker burrito bowls!
For this particular recipe, I used the which is a blend of organic red quinoa and brown rice with a little garlic and onion. It is 100% whole grain, a good source of fiber and gluten free.
It’s easy to customize these bowls with whatever you love!
How to Make Avocado Lime Sauce
You can make the avocado lime sauce a few hours in advance if you like. The lime juice will help prevent the avocado from browning, but I don’t recommend making it more than a few hours in advance.
- In a small dish, mash the avocado and stir in the lime juice.
- Stir in the mayo and add a pinch of salt.
If you want to make the sauce super smooth, feel free to blend it in a small food processor. If you love this sauce, you’ll also love my cilantro sauce! It’s easy to make and it’s perfect drizzled on vegetables, tacos, and salads!
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Quick and Easy Burrito Bowls with Avocado Lime Sauce
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 large bowls 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Description
Ingredients
- 1 cup black beans
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1 avocado
- Juice from 1 small lime
- 2 tablespoon mayo (we used vegan mayo)
- 1 tablespoon fresh cilantro, chopped
- 1/2 cup pico de gallo
- 2 cups prepared brown rice or quinoa
- Handful of cilantro
Instructions
- In a small pot, add the beans, cumin, oregano, and salt and bring to a bowl.
- Let the beans simmer for 5 minutes.
- In a small dish, mash the avocado and stir in the lime juice.
- Stir in the mayo, cilantro, and a pinch of salt.
- Add the rice and/or into the bottom of the bowl, top with beans and pico de gallo, then drizzle on the avocado sauce.
You could obviously add any of your favorite toppings to this. Cheese, sour cream, salsa, etc. I had mine with a little bit of the avocado lime sauce drizzled on top and that was all I needed! Of course, I scooped up some of my bowl with chips… because that’s the best part of a burrito bowl!
Such a palatable recipe, Liz! Can I use long-grain rice instead of brown rice for this recipe?
This is such a perfect meal for summertime! Quick, easy, and healthy!
What a quick, easy, delicious meal! I haven’t tried the quinoa and brown rice mix! Sounds great!
I need to get my hands on those packets. This is my kind of lunch. Healthy, warm and quick.
I need to get my hands on those packets. This is my kind of lunch. Healthy, warm and quick.
I love those recipes which are easy to whip up yet full of goodness, pinning your recipe!
This looks fabulous! I love that you use minute rice. It makes it so much easier and super fast because you are right. Who wants to spend time chopping, and cooking after a hard day! Great recipe and I can’t wait to try it!
I am violently allergic to cilantro so I usually don’t even think about things like burrito bowls, but the good thing about making them at home is they would be safe for me to eat.
Wow, brown rice and quinoa blend ready to serve…it doesn’t get much easier than that! Thanks for the heads up on that lovely product find! Can’t wait to try this burrito bowl!
My favorite! Delicious + healthy = perfect! Oh, and it’s so pretty!
That rice looks fabulous. I love how easy it is to use.