Burrito Bowl

Go low-carb and high-flavour with this peanut-packed burrito bowl. With fresh flavours and a kick of spice, you’ll love this all-in-one meal.

  • Cooking time: 20 minutes
  • Makes: 2 bowls



½ cup (125 mL) long grain rice (whole grain or white rice)
2 tbsp (30 mL) chopped cilantro

Spiced peanuts

1 tsp (5 mL) peanut oil
¼ cup (60 mL) peanuts
½ tsp (2 mL) Tex Mex seasoning

Red wine peanut dressing

2 tbsp (30 mL) peanut butter
1 tbsp (15 mL) each red wine vinegar and water
1 to 2 tsp (5 to 10 mL) hot chipotle pepper sauce, or to taste


1 cup (250 mL) canned black beans, well rinsed and drained
1 tomato, cut into thin wedges
2 tbsp (30 mL) each chopped red onion and chopped cilantro
Generous squeeze of lime juice
¼ tsp (1 mL) salt
1 cup (250 mL) shredded romaine lettuce
½ cup (125 mL) corn, fresh (or thawed, if frozen)
⅓ cup (75 mL) grated cheddar cheese
1/4 avocado, peeled and cut into thin strips (optional)


Cook rice according to package directions. Stir cilantro into cooked rice. Meanwhile, heat oil in a small frying pan over low heat. Add peanuts and seasonings. If peanuts are unsalted, add a generous pinch of salt. Cook, stirring continuously until peanuts are toasted, 2 to 3 minutes. Remove from heat and set aside.

Prepare red wine peanut dressing by whisking all ingredients together. If dressing is thicker than desired, thin with water.

In a bowl, combine beans, tomato, red onion, cilantro, lime juice and salt. Divide rice in 2 large, deep individual bowls and drizzle with half the dressing. Place bean mixture on top, taking up about ½ of each bowl. Beside bean mixture, place lettuce, corn and cheese. Fan avocado strips on top. Drizzle with remaining dressing and sprinkle with spiced peanuts.


Per 1 bowl (½ recipe): 590 calories, 26 g fat (7 g saturated fat, 0 g trans fat), 15 mg cholesterol, 770 mg sodium, 72 g carbohydrate, 12 g fibre, 7 g sugars, 22 g protein