Low Sodium Beef Burrito Bowl

Total time50 min

Prep time20 min

Cook time30 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the rice

1 ½ cups long-grain white rice, uncooked
Ben's Original Parboiled Long Grain White Enriched Dry Rice Box - 2 Lb Mahatma Extra Long Enriched Rice In Bag - 2 Lb Mahatma Extra Long Enriched Rice In Bag - 5 Lb Goya Canilla Rice Enriched Extra Long Grain Enriched - 5 Lb Lundberg Family Farms Gourmet Rice, Organic, Long Grain, White
See all
2 ¾ cups water
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp fresh lime juice (from about 2 limes)
¼ cup fresh cilantro, roughly chopped

For the beef

2 tbsp garlic-infused olive oil
1 ½ lb lean ground beef
2 tsp ground cumin
1 ½ tsp smoked paprika
1 tsp dried oregano
½ tsp ground coriander
¼ tsp cayenne pepper
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp tomato paste
¼ cup water

For the roasted peppers

2 medium red bell peppers, cut into 1-inch strips
1 medium green bell pepper, cut into 1-inch strips
1 tbsp garlic-infused olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

4 scallions, green tops only, thinly sliced
1 cup cherry tomatoes, halved
1 medium avocado, diced (about ½ cup)
½ cup cheddar cheese, shredded
Omit this
This ingredient likely doesn’t work for the diet.
¼ cup fresh cilantro, roughly chopped (optional)
lime wedges, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Toss the bell pepper strips with 1 tbsp garlic-infused olive oil and 1/4 tsp salt on a rimmed baking sheet, spreading them in a single layer. Roast for 20–25 minutes, turning once halfway through, until the edges are lightly charred and the peppers are tender.
2
While the peppers roast, combine the rice, water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover tightly, and cook for 15 minutes, until the water is absorbed and the rice is tender. Remove from the heat and let stand, covered, for 5 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!