Burrito Bowl with Kale and Black Beans



  • 1 cup brown rice, rinsed & cooked


  • 1 bunch curly kale, destemmed and chopped
  • 1/4 cup lime juice
  • 2 tablespoons extra virgin olive oil
  • 1/2 jalapeno, deseeded & minced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon sea salt

Avocado Sauce:

  • 1 avocado pitted
  • 1/2 cup mild salsa verde
  • 1/2 cup coarsely chopped cilanto
  • 1 lime juiced

Black Beans:

  • 2 cans black beans, rinsed & drained
  • 1 shallot, minced
  • 3 cloves garlic, minced or pressed
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cayenne (optional)

Garnishes (all optional):

  • sliced cherry tomatoes
  • avocado slices
  • hot sauce
  • vegan sour cream or plain yogurt
  • sliced almonds
  • hulled hemp seeds


  1. Prepare and cook rice as directed.

    Prepare kale: whisk lime juice, olive oil, jalapeno, cumin, and sea salt. Toss the sauce with the chopped kale in a medium-mixing bowl. Set aside.

    Prepare the avocado Sauce: blend avocado, green salsa, cilantro, and lime juice in a food processor or blender until creamy.

    Prepare beans: Warm a little olive oil or avocado oil in a sauce pan over medium-low heat. Sauté shallot and garlic until fragrant. Add beans, chili powder, and cayenne pepper and cook until beans are warmed/softened (about 5 minutes).

    To serve, scoop a little rice, beans, and kale mixture into a bowl. Dollop or drizzle the avocado sauce and garnish with desired veggies/toppings.


from the NSM Nutrition Team recipe box

dairy-free, gluten-free, vegan