Epic Black Rice Burrito Bowl

Burrito bowls are the best weeknight or meatless Monday veggie option. I think it’s because they’re super quick to throw together, whist also being nourishing and delicious. That’s why I’m so pumped to share this Epic Black Rice Burrito Bowl with you today. The bright, fresh flavours of the veg combined with hearty black beans and rice makes for a super yum combo. I know what I’m having for dinner tonight. 😉

You know how it goes: I was planning a rice dish for dinner. I look in the pantry and find the only rice I have left is about half a cup of uncooked black rice. I’m pretty sure it was the remnants of some salad I made a couple of months ago.

So I think to myself, “I know I’ve got a tin of black beans, a couple of cobs of corn that need eating, and an avocado – why not make burrito bowls for dinner?” And so, my Epic Black Rice Burrito Bowl was born.

I just love corn. So when I’m thinking about Mexican inspired dishes there has to be some of this versatile veg in the mix. My favorite way to cook corn is to griddle it on a griddle pan. It makes the house smell amazing and the corn taste divine.

Now, you can make guacamole if you wish but quite frankly, I couldn’t be ar$ed last night so I just mashed the avo with a pinch of salt and some lemon juice. Still totally delish!

I like to add some pepitas to my rice for texture and protein then I drizzle some good quality olive oil over the whole thing. Not to be fancy, but because it tastes amazing. And that’s it really. Weeknight dinner sorted courtesy of one epic burrito bowl.

What about you guys? Have you ever accidentally created a dish that becomes a weeknight fav? I’d love to know what you think. Hit me up in the comments or over on Instagram with your thoughts. xx

Serves 2

1/2 cup uncooked black rice

1 cup of water

the juice of 1 lemon

2 tbs pepitas

a small handful of flat leaf parsley (chopped)

1 tin black beans (drained and rinsed)

2 cobs of corn (husked, and washed)

1 ripe avocado

a pinch of salt

1 large tomato (chopped)

1/2 red and green capsicum (seeds and membrane removed and chopped)

1/4 red onion (chopped)

good quality olive oil (to drizzle over at the end)

cracked pepper to taste (optional)

Method:

Start by cooking your black rice. Put the rice and water into a pot on the stove with the lid partially covering the top. Bring it to the boil, then reduce to a simmer. With the lid still partially covering the top, leave the rice to simmer until all the water has been absorbed. For black rice this process takes around 20 minutes. Then clamp the lid on tight and leave it to sit for about 5 minutes to finish.
While the rice is cooking you can griddle your corn. Get your griddle pan nice and hot, then put the corn on the pan. You may need to reduce the heat slightly but you do want the pan to remain super hot. As the corn cooks, turn it with some tongs to cook evenly all around. Set aside to cool for around 5 minutes. Once the corn is cool enough to handle, stand them up (one at a time) on your chopping board and, using a sharp knife, cut the kernels off the cob by running your knife down the side. Combine the corn kernels with the black beans and set aside.
Whilst the rice and corn are cooking combine your salad ingredients: the tomato, capsicums, and red onion. Sprinkle the salad with a little salt, mix gently then set aside.
Time to prep your rice. In a bowl, combine the cooked black rice, 1/2 the lemon juice, pepitas, parsley and a pinch of salt. Gently mix and set aside.
When each of the above components are ready you can mash your avocado. In a clean glass bowl combine the rest of the lemon juice and a pinch of salt with the avocado and mash it all up with a fork.
To serve, evenly divide each element between two bowls as pictured. Finish with a drizzle of olive oil and some cracked pepper.