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Fresh & Fit Recipe: Burrito Bowl

This article is written by a student writer from the Her Campus at U Maine chapter.


Fresh and Fit Recipe: Buritto Bowl

Easy, healthy, and cheap equals the perfect meal for a college…and delicious, of course. This burrito bowl is full of protein, good fat, and vitamins and minerals to get you through your next big study session. This recipe makes a lot of food, so you’ll definitely have leftovers for tomorrow night’s dinner.

Here is what you’ll need,

1 can of black beans, rinsed
1 cup uncooked brown rice
3 cloves garlic, minced
½ onion, chopped
1-2 teaspoons chili pepper
Salt and pepper
1 sweet potato, diced
½ to 1 bunch of kale, chopped
1/2 avocado, diced
Your favorite salsa (I like Newman’s Medium Mango Salsa)


1.Cook rice according to the bag’s instructions, along with garlic, onion, chili pepper, salt and pepper.

2. Peel and dice your sweet potato. Place the sweet potato into boiling water and let it boil. Check back after about 15 minutes, but it may need to cook for an additional 10-15 minutes. You want the pieces to be fork tender, but not mushy.

3. Chop your kale (with or without stems) and rinse in a colander.

4. Leave the kale in the colander and drain the boiling sweet potato water over the kale. This will cook the greens without overdoing them.

5. Heat your black beans on the stovetop or in the microwave for a few minutes.

6. Once everything is complete, it’s time to assemble.

7. Place your beans and rice in a bowl, add the sweet potatoes and kale, and finally, top it off with your avocado and salsa.

Tip: For added flare, mash up your avocado and mix with cumin, chili powder, lime or lemon juice, and garlic to make a simple guacamole!