I've been on a bowl kick with my family lately. We made something like this a few weeks ago except I made a seasoned ground beef and black bean mix. I've been letting my kids put together their bowls and it has made them more excited about their food. Another bowl that I really like is a banh mi bowl. Another hit at our house! The original recipe called for Jasmine rice, but I used brown rice to pack in more nutrition.

Vegetarian burrito bowl


  • 1 tablespoon olive oil
  • 4 cups cooked brown rice
  • Salt
  • 2 cloves garlic, minced
  • 2 15.5-oz. cans black beans, drained, rinsed
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 avocado, pitted, peeled, diced
  • 2 tablespoons lime juice
  • 1 1/2 cups corn kernels, fresh or frozen, thawed if frozen
  • 1 1/2 cups cherry tomatoes, quartered or store bought salsa (I like Trader Joe's pico de gallo.)

Sour cream, shredded cheddar, cilantro leaves, sliced radishes, chopped pickled jalapeños, and tortilla chips, optional


1. Warm 1 Tbsp. oil in a skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Stir in 1/2 cup water, beans, chili powder and cumin. Bring to a simmer and cook until most of liquid has evaporated, 5 to 7 minutes, stirring once or twice. Season lightly with salt.

2. Combine avocados and lime juice in a medium bowl. Divide rice among 4 bowls. Top with bean mixture, corn, tomatoes and avocados. Serve with garnishes and chips on the side, if desired.

Adapted from Cooking Light.

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