Perfect Burrito Bowl

Tagged in: Recipes
Perfect Burrito Bowl

We are inspired by Café Gratitude every day in our Good Clean Kitchen. Not only by the recipes that celebrate the flavors of plants and organic, healthful ingredients but also by the simple ethos that is the foundation of Café Gratitude’s philosophy - that JOY is derived from LOVING and being GRATEFUL for food, health, and good company. We wholeheartedly agree. Each dish on the menu is named as an affirmation of that personal joy. One of our favorites on the menu is “I am Mucho” from the Cafe Gratitude cook book Love Is Served.

We’ve recreated it for you on our Good Clean Menu. It’s the Perfect Burrito Bowl……….We can’t get enough!



  • 1 large sweet potato, peeled and cubed (butternut squash also works here)

  • 1 (15-oz.) can unsalted black beans, drained and rinsed

  • 1/4 cup water

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon ground cumin

  • 1/2 teaspoon kosher salt, divided

  • 1 tablespoon olive oil

  • 1 cup fresh corn kernels (from 2 ears)

  • 1 tablespoon fresh lime juice (from 1 lime), divided

  • 1 cup brown rice, or quinoa

  • 1/4 cup chopped fresh cilantro, divided

For the guacamole:

  • 2 avocados, seeded and mashed

  • 1/4 cup cilantro

  • juice of 1 lime

  • 1 glove garlic, minced

  • 1/2 teaspoon ground cumin

  • salt to taste

For the bowl:

  • 4 cups chopped greens (kale, spinach, romaine or a combo)

  • 1/4 cup toasted pepitas

  • pico de gillo

  • hot sauce (optional)

Make the guacamole: In a large bowl, mash the avocados using a potato masher or fork until it is creamy with only small chunks left. Add the rest of the guacamole ingredients and mix until combined. Cover and chill until ready to use.

Peel and cube the sweet potato. Toss with olive oil, salt and pepper. Roast in oven at 400° for 30-40 minutes, flipping every 10-15 minutes, until browned.

Combine beans, water, chili powder, cumin, and 1/4 teaspoon of the salt in a small saucepan, and cook over medium until beans are hot, about 3 to 4 minutes. Remove from heat, and cover to keep warm.

Heat oil in a medium-size cast-iron skillet over medium-high. Add corn, and cook, stirring occasionally, until slightly charred, about 5 minutes. Sprinkle with 1 1/2 teaspoons of the lime juice and 1/4 teaspoon salt. Set aside.

Cook brown rice according to package instructions, and transfer to a medium bowl. Stir in 2 tablespoons of the cilantro and 1 1/2 teaspoons lime juice.

Distribute the greens amongst the serving bowls (this will provide for 2-4 people). To each bowl, add some of the roasted sweet potato, cooked grains, beans and corn. Top each with a dollop of guacamole. Sprinkle toasted pepitas, pico da gallo, and remaining cilantro and serve immediately.


If you like this recipe, you might also love:

Fall Broccoli Salad

Black Bean and Sweet Potato Bowl