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Roots Veggie Grain Bowl

Veggie Burrito Bowl (Roots Copycat)

  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 large bowls 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


This veggie rice bowl recipe is filled with rice, beans, and greens, and drizzled with a delicious cilantro sauce. This recipe was inspired by the El Jefe bowl from Roots.


Units Scale
  • 1 cup cooked brown rice
  • 2 cups chopped kale, stems removed
  • 1 15oz can black beans, drained and rinsed
  • 1 15oz can corn, drained
  • 1 avocado, peeled and chopped
  • 1/4 cup pita chips
  • 1/4 cup mayonnaise
  • 1/2 cup cilantro leaves
  • Juice from 1/2 lime
  • 1/4 teaspoon salt


  1. Preheat the oven to 450 degrees.
  2. Spread the corn on a baking sheet and roast for 5-6 minutes until it begins to brown.
  3. In a small food processor, add the mayonnaise, cilantro, lime juice, and salt. Blend until combined.
  4. Add the rice and beans to a microwave-safe bowl. Microwave on high for 1-2 minutes until heated.
  5. Divide the rice and bean mixture into two bowls. Top with kale, roasted corn, avocado, pita chips, and cilantro sauce.

Keywords: roots copycat bowl, roots copycat recipe, roots bowl, el jefe