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Easy Summer Burrito Bowl

A vibrant, no-cook burrito bowl loaded with fresh veggies, black beans, and a zesty lime dressing, perfect for hot days. Pair it with a bright iced coffee for a refreshing meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: Mexican-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cooked white rice cooled, 1 can (15 oz) black beans, rinsed and drained, 1 cup cherry tomatoes, halved, 1 avocado, diced, 1/2 cup corn kernels (fresh or thawed frozen), 1/4 cup red onion, finely diced, 1/4 cup fresh cilantro, chopped, 2 tablespoons lime juice, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon cumin, 1/4 teaspoon chili powder, 2 tablespoons cold brew coffee concentrate, 1 cup cold water, 1 cup ice cubes

Equipment

  • cutting board
  • chef's knife
  • mixing bowls
  • measuring spoons
  • mason jar for dressing
  • coffee grinder
  • pour-over cone or French press
  • ice cube tray

Method
 

  1. In a small bowl, whisk together lime juice, olive oil, salt, cumin, and chili powder to make the dressing. 2. In a large bowl, combine rice, black beans, tomatoes, avocado, corn, red onion, and cilantro. 3. Pour dressing over the bowl ingredients and toss gently to combine. 4. Divide into two serving bowls. 5. For the iced coffee: In a glass, combine 2 tablespoons cold brew concentrate with 1 cup cold water and ice cubes. Stir and serve alongside the burrito bowl.

Notes

Store leftover burrito bowl in an airtight container in the fridge for up to 2 days. Keep avocado separate and add just before serving to prevent browning. The cold brew concentrate can be stored in the fridge for up to a week.