Healthy Burrito Bowls

Super Simple Burrito Bowl

It would not be an exaggeration to say that my life changed when I discovered the concept of a “bowl”. I’d of course been eating of out bowls my entire life, but the idea of cooking some grains, roasting a few veggies, throwing an egg on top and calling it dinner was revolutionary for someone looking for a quick, easy and healthy meal that didn’t require following a recipe. The beauty of a burrito bowl is that you can also prepare all of its components beforehand, and reheat on the stove throughout the week. Also, it’s the perfect excuse to eat local and seasonal produce, as there are no rules with bowls, just throw in whatever you like and have access to.

If the chaos of throwing random ingredients into a bowl is too much for you, you can add a little method to the madness by sticking to a theme, like the burrito bowl we’ve included below. While we’ve provided a recipe for the Mexican rice (you can also just make plain rice to keep it simple), you can decide how much of the other ingredients you’d like to use to dress the bowl (feel free to switch it up based on what you have at home!).


Sweet potato
Red pepper
Shredded kale
Black beans
Olive oil
Salt, pepper, cumin, coriander, chilli powder to taste
Red onion

For the rice:
1 can whole peeled organic tomatoes
1 medium yellow onion
2 cups vegetable stock or bone broth
1 tsp ground cumin
1/2 tsp herbes de provence
1/3 cup coconut oil or avocado oil
2 cups brown rice, rinsed
1 tsp chili flakes, or to taste
4 minced cloves of garlic
Sea salt to taste
Cilantro and lime to garnish


1. Dice the sweet potato and red pepper, roast in the oven with olive oil and spices for approx. 30 minutes
2. Chop the tomatoes and kale, drain and rinse the black beans
3. Combine avocado, onion, garlic, lime, cilantro salt and pepper to make guacamole

For the rice:
1. Puree garlic cloves, onion, tomatoes, and spices in blender or food processor. Measure out 2 cups of this mixture and set aside.
2. Important step! After rinsing and drying rice, sauté it in a medium to large pot in avocado or neutral coconut oil for 3-4 minutes. This step makes the rice ultra creamy and delicious, you will not regret it.
3. Add the two cups of broth and two cups of tomato sauce to the rice mixture. Stir and bring to a boil.
4. Bring down to a simmer and cook until the rice is done, checking occasionally, about 20-30 minutes.
5. Remove rice from heat and cover for 10 minutes. Season with salt and pepper to taste and enjoy your thick, creamy Mexican rice!

Build your burrito bowl

Burrito Bowls

Photos by: @briannapersall

For more simple and fresh recipes, check out our Thai noodle bowl here.




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Kylie McGregor is a Certified Nutritional Practitioner, Culinary Nutrition Expert, and editor-in-chief at Well Daily. After four years working in Toronto as a publicist, Kylie’s passion for nutrition, a desire to learn more and share this knowledge with others led her to enroll in Meghan Telpner’s Culinary Nutrition Expert Program, which provides an in-depth education around the healing properties of various foods and how to prepare them. Upon completion of this three-month program, Kylie decided to further her education and enrolled at the Institute of Holistic Nutrition in Vancouver, where she completed the one-year diploma program. Kylie hopes to share the knowledge she’s gained on her own journey, and encourage others to take control of their own health, wellness and happiness.