Low Sodium Vegan Burrito Bowl

Total time50 min

Prep time20 min

Cook time30 min

Bright cilantro-lime rice forms the base of this bowl, layered with smoky, cumin-and-chili-spiced black beans and corn charred until it's blistered and sweet. A quick pico de gallo of diced tomato, red onion, and jalapeño adds a fresh, citrusy kick, while creamy avocado slices and crisp shredded romaine round out every bite with texture and richness. Lime wedges and hot sauce on the side let you dial up the flavor exactly how you like it, without relying on any one seasoning to carry the dish. Each component is built with real, punchy flavor from herbs, chiles, and citrus, so nothing here tastes like it's missing something. It's a fully loaded, satisfying bowl that works beautifully for anyone watching their sodium intake, and it comes together fast enough for a weeknight dinner rotation.

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Ingredients

4 servings

For the cilantro-lime rice

1 cup long-grain white rice
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1 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)
½ cup fresh cilantro, roughly chopped

For the seasoned black beans

2 cans (15 oz each) black beans, drained and rinsed
1 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
⅓ cup water

For the roasted corn

2 cups frozen corn kernels
1 tbsp olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the pico de gallo

3 medium roma tomatoes, diced
¼ cup red onion, finely diced
1 jalapeño, seeded and finely diced
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 ripe avocados, pitted and sliced
1 cup shredded romaine lettuce
1 lime, cut into wedges (optional)
hot sauce, to taste (optional)

Instructions

1
Combine the rice, water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the water is fully absorbed and the rice is tender, about 18 minutes. Remove from heat and let sit, covered, for 5 minutes.
2
While the rice cooks, make the pico de gallo: combine the diced tomatoes, red onion, jalapeño, 1/4 cup cilantro, 2 tbsp lime juice, and 1/4 tsp salt in a mixing bowl. Stir to combine and set aside to let the flavors develop.

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