Last week, Cookie and I zoomed up to Minneapolis to visit a friend. It was a long drive, long enough to justify lots of seat squirming as all the hills and trees started looking the same, but we made it there and we made it back. In between, we explored the city with my college roommate/tour guide. She took me to all the cool places to eat and drink, and shop, and hike and bike. She introduced me to the Minnesota delicacy known as fried cheese curds. (Cheese and beer at midnight is hard to beat, am I right?) It was a wonderful extended weekend and I didn’t want to come back home to a mountain of laundry and unanswered emails.
I composed this burrito bowl in my head on the drive home, somewhere between my stop at Ikea (first time!) and Iowa. I was feeling a little off balance after all the eating, drinking and shopping. I wanted a hearty meal with greens, one that would keep well so I could eat leftovers for a few days as I got caught up on work. I wanted something economical and practical, yet so tasty that I could forget about all of those factors and enjoy every bite. Mission accomplished!
Kale, Black Bean and Avocado Burrito Bowl
- Author: Cookie and Kate
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Entree
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
A fresh burrito bowl with super flavorful components—lime marinated kale, seasoned black beans, brown rice and avocado salsa verde. This recipe is both gluten free and vegan.
Ingredients
Brown rice
- 1 cup brown rice, rinsed (short grain/arborio or long grain/basmati recommended)
- ¼ teaspoon salt
Lime marinated kale
- 1 bunch curly kale, ribs removed and chopped into small, bite-sized pieces
- ¼ cup lime juice
- 2 tablespoons olive oil
- ½ jalapeño, seeded and finely chopped
- ½ teaspoon cumin
- ¼ teaspoon salt
Avocado salsa verde
- 1 avocado, pitted and sliced into big chunks
- ½ cup mild salsa verde (any good green salsa will do)
- ½ cup fresh cilantro leaves (a few stems are ok)
- 2 tablespoons lime juice
Seasoned black beans
- 2 cans black beans, rinsed and drained (or 4 cups cooked black beans)
- 1 shallot, finely chopped (or ⅓ cup chopped red onion)
- 3 cloves garlic, pressed or minced
- ¼ teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional)
Optional garnishes
- Cherry tomatoes, sliced into thin rounds
- Crumbled feta cheese
- Toasted pepitas (green pumpkin seeds)
- Hot sauce
Instructions
- Cook the rice: Bring a big pot of water to a boil, pour in the rinsed brown rice and boil, uncovered, for 30 minutes. Turn off the heat, drain the rice and return it to the pot. Cover and let the rice steam in the pot for 10 minutes, then fluff the rice with a fork and season with ¼ teaspoon salt, or more to taste.
- Make the kale salad: Place the chopped kale in a big mixing bowl. Massage the leaves with your hands by lightly scrunching big handfuls at a time until the leaves are darker in color and fragrant. Whisk together the lime juice, olive oil, chopped jalapeño, cumin and salt, then pour the dressing into the bowl and stir to combine.
- Make the avocado salsa verde: In a food processor or blender, combine the avocado chunks, salsa verde, cilantro and lime juice and blend well.
- Warm the beans: In a medium saucepan, warm 1 tablespoon olive oil over medium-low heat. Sauté the shallot and garlic until fragrant, then add the beans, chili powder and cayenne pepper. Cook until the beans are warmed through and softened, stirring often, about 5 to 7 minutes. If the beans seem dry at any point, mix in a little splash of water.
- To serve, spoon generous portions of rice, beans and kale salad into a bowl. Top with a couple of spoonfuls of avocado salsa verde and garnish as desired.
Notes
Recipe inspired by Not Without Salt’s jalapeño and lime marinated kale tostada. Recipe updated in 2024 to include massaging the kale for an improved texture, plus additional garnish suggestions.
Leftovers? Each component of this recipe keeps well in the refrigerator. For leftovers, just reheat the beans and rice and serve alongside marinated kale and salsa verde. To make sure the salsa verde stays bright green, store it in a bowl with plastic wrap pressed against the sauce.
If you love this recipe: Don’t miss my simple kale and black bean burritos.
Make it vegan/dairy free: Don’t add cheese.
▸ Nutrition Information
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Kate
This is so flavorful and insanely delicious!! Will be making on the regular! Thanks, Kate!
Kate
Thank you, Kate!
Rachel Louise
Our fam cannot get enough of these tacos! YUM YUM YUM Our go-to taco recipe
Kate
Yes! Thank you, Rachel.
Jean-Claude Linossi
This recipe is excellent, however it might be necessary to mention that some people might have an allergic reaction to raw kale. It made this dish last night and broke out in hives 30 minutes later. I always cooked my kale before. I ended in the urgent care clinic and got a benedryl shot.
Kate
I’m so sorry to hear that! That is not an allergy I’m too familiar with. I’m happy you are doing better now, Jean.
Megan
Easy weeknight dinner. So flavorful, packed with veggies, and just delish! Adding this to my rotation.
Kate
I love to hear that, Megan! I appreciate your review.
Brittani
This was a hit at our house! I have 2 little boys who ate this right up, AND asked for seconds. Even the kale. I was amazed. I’m printing it out to make sure I remember to make it when the busy weeknights start up in the fall. It was so quick to make!
Kate
Hooray! Thanks so much, Brittani for your comment and review.
Brandon
I just recently decided that I’m going to try some vegan or vegetarian dishes and just generally cut down on meat consumption. This was one of the first recipes I tried and as I prepared it I had low expectations.. BUT holy Mexican green sauce this is good will definitely be a repeat for me.
Kate
I’m glad it exceeded your expectations, Brandon!
Kim Shea
This was fabulous. Made it last night and everyone loved it. One of my boys thought shredded cabbage would be good instead of kale to try sometime, too. 2/2 for Cookie and Kate!
Kate
Thanks for sharing!
Carolynne
I am making this for the second time tonight. I made it over the weekend for a family meal that included people who are strictly plant based eaters and it was a huge hit. I added oven roasted sweet potatoes because I love the combo of black beans and sweet potatoes.
Kate
Hooray! Oh, that sounds like a great add-in. Thank you, Carolynne for your review and comment.
Stefan Winczencz
This is bound to taste good!
But who will have the time or the will to make it : ” just like that “! I am following you – please don´t misunderstand me I am one who wants to explore my taste buds!
Nevertheless, I am afraid that shorter and easier recipes will get more people to the stove me, personally – I am into mexican, indian, arabic, german, thai and what have you – cuisine – there´s a bit of every cuisine worth having!!
Kate
Thank you!
Barb
This recipe was delicious. I tried to send the site to my friends at Weight Watchers and can’t get it to come up. I wanted to share but unable. 5 stars. Love it! How can I share this one and Kale and
Bean Burritos with them? They are both wonderful!
Kate
I’m happy you like it! You can copy and paste the website link to share it. :)
Stefan
Hi, there!
Cook the Kale stems – finely cut or shredded – along with the rice. More flavour, less trash!
Kate
Thanks for sharing your method, Stefan!
Stefan
Where´s the Burrito!?
Sounds nice – I will probably try it…
Kate
Burrito bowl is without the tortilla. :)
Emily Wheeler
This is a hit–it’s going into the dinner rotation! And I’m glad to have this avocado sauce recipe to use lots of different ways.
I have two thoughts to share. One, Trader Joe’s is selling pre-washed baby kale that can be used straight out of the bag. I don’t want to shill for TJ’s, but not having to cut out spines saves a lot of hassle. Two, with the beans, instead of chili powder or cayenne, I used about a teaspoon of ground chipotle peppers. Really, really yum!
Kate
Thanks for sharing! TJs is so great!
Amis
Was so snacky last night and ignored it but woke up starving this morning. Made this as a breakfast bowl and it was awesome! Also opened my eyes to the best brown rice method. Thank you!
Kate
I’m glad you love this one, Amis!
Po_theads
Fantastic dish, adding this into our rotation of favorites! My wife loved the appearance and flavor of this dish.
I upped the spice in the beans and added paprika to give a nice flavor of heat.
Also using lime instead of lemon, and garbanzo beans instead of salsa.
Fantastic recipe, really enjoyed!
Kate
Thanks so much for sharing! I appreciate the review.
Kim
This is very tasty. It is fast and fresh. Serving it with warm beans and rice takes it into the winter months.
Kate
Sounds wonderful, Kim!
Ushante Cannon
Umm yes! I’ve been on a no meat binge for awhile so my mom has no idea what to make me for Christmas dinner. She made me this and omg it’s sooooo good! (Eating right now) of course she added a tortilla bowl and used Pico de Gallo but wow the idea to even come up with this is brilliant. Definitely going to try more recipes on my own from here because this was a hit!!
Kate
Glad you loved this one!
Spencer
simple ingredients, easy to make and a wonderful out come. Absolutely loved this recipe!
Kate
Thank you, Spencer! I’m glad you have enjoyed it.
Heidi Muller
Hi – love this recipe. Have been dreaming of making it since I saw it on instagram last night. How long do you think the kale mixture will stay good for in the fridge?
Kate
I love it! It should stay good for 3-4 days I believe. Each component of this recipe keeps well in the refrigerator. For leftovers, just reheat the beans and rice and serve alongside marinated kale and salsa verde. To make sure the salsa verde stays bright green, store it in a bowl with plastic wrap pressed against the sauce.
Virginia Neville
When you put the rice back into the pot to steam it for ten minutes is that done on low heat? Or the stove is off at that point?
Kate
Great question! That’s done off the heat. :)
Doris D'Adamo
My husband had this waiting for me when I arrived home from a long workday, and it was a perfect bowl of happiness. I wished I had taken a photo to share. When I asked him where he got this recipe, he showed your website and commented that he uses your paella recipe, that is now my favorite paella. We had switched to plant-based meals about a year ago and although it was an easy transition for me to prepare the meals, it was a new venture for my husband. Thank you for creating these delectable plant-based recipes.
Kate
That’s so sweet of him, Doris! I’m glad it was just what you needed. I appreciate you sharing and for your review.
Pam
Enjoyed your thoughtful review and will definitely try Kate’s paella at your recommendation!
Steve
The recipe looks great and I was ready to go to the grocery store to put it together until I saw that nutrition label… Those sodium and fat numbers are exceedingly high! Are you sure that’s right??
Kate
Hi Steve, This is approximate nutrition information. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Jennifer Abar
Delicious! First time making a Buddha bowl. Loved it!
Kate
I’m happy to hear that, Jennifer! Thanks for your review.
Abby
YUM! This is really hitting the spot right now! Super flavorful – love all the lime. Also very versatile – I used cauliflower rice instead of regular because it was what I had and it’s great with it. Also, I bought a bag of kale at Trader Joe’s and I wasn’t sure how that translated to a “bunch” so I just made the whole thing. It’s so much kale (my fault), but the dressing amount is perfect (so tangy and delish!!) and I love kale so no complaints here. I almost feel like mine is a salad bowl – I added cilantro and bell peppers to the salad part too. So happy to eat this all week – I will definitely make this again soon!
Kate
Great to hear! Thank you for sharing, Abby.
Jose
Thank You. Special thanks for giving the nutrition facts. You are making easy my homework.
Kate
You’re welcome, Jose!
Karen
I recently found your site and have no idea how I lived without you previously! This burrito bowl has become a weekly staple in our house – everyone – including my picky 14 YO loves it! Made as-is the first time and have changed up the beans (pinto & a mixture) the last few times. The avocado sauce just brings the whole thing over the top.
Delish! Thanks for sharing
Kate
You’re welcome, Karen! I’m glad you all can enjoy this recipe.
Linda
Delicious! My 25 year old daughter, who is a vegetarian, made the avocado portion while I did the rest. We saved the leftovers for lunch tomorrow.
Kate
Thanks for sharing, Linda!
Pam
Made this for dinner tonight and it is homey and DELICIOUS. The beans had a bit of heat but the spices were subtle which made a nice change. I picked all my baby lacinato kale for the salad and loved how well the lime juice worked without need of any oil. The jury is still out on the avocado salsa verde. I like both individually but not used to the creamy texture with a sour taste. I didn’t dislike it, just unsure of how I feel about it. Therefore,I anticipate loving it tomorrow! All in all delicious and I will be making it routinely
Kate
Thanks for sharing, Pam! I appreciate your review.
benny
Looks good ! I’ll be trying it soon
Kate
Let me know what you think, Benny!
Lindsey Bingham
THIS SAUCE IS EVERYTHING! This is going to enter my weekly rotation! I highly recommend you make this ASAP!
Kate
Thanks for the recommendation, Lindsey!
Eva
Madr this for my family tonight. My 4 year old ate ALL the kale first! My 8 year old said it’s better than a Chipotle burrito bowl and that’s usually her go to when we choose to eat out. My 1 year old doesn’t count because she’s at the awesome age where she’ll happily eat whatever we put in front of her. My husband said I should make this all the time “even though it’s vegan”. I have yet to make one of your recipes that my family doesn’t like. This is our 5th or 6th and we’re making another two this week. Thank you!
Kate
That’s amazing! Kale first, great work. Thanks for your comment and review, Eva.
Mary Beth
We enjoyed this meal! Thank you, Kate. Can you freeze the Avocado Salsa Verde?
Kate
You’re welcome, Mary Beth! I don’t think this one would freeze well. The avocado would likely brown.
Nicole F.
I absolutely loved this recipe. I’ll admit: I used a box paella rice and my favorite pre-made guacamole from a local grocer. But, even if I hadn’t, I think it would’ve been just as good. It was one of those recipes where I was like, yeah, I could eat this every day. It all just works so nicely together.
Kate
Thank you for your comment, Nicole!
Kristen Yost
This was the first recipe I’ve made of yours and it was absolutely fantastic!! I can’t wait to try more!! Thank you so much!
Kate
You’re welcome, Kristen!
Susan
Dear Kate,
This recipe was amazing! I made it tonight. I poured a little bit of the lime marinade for the kale onto the avocado mixture, yum, heavenly. I only had one can of black beans so I substituted the other amount with chickpeas and increased the chili powder to 1 teaspoon. I’ll be making this meal many times in the future and sharing your recipe and website with everyone I know. Thanks so much! Delicious!
I’m a new subscriber as of June 2019…I love seeing Cookie + Kate show up in my inbox.
Kate
Thank you for sharing!! I’m happy you loved it.
Mary Y Shore
I made this recipe..except I left the leaves large and massaged them with a bit of salt and lime juice..I took the rest of the ingredients and wrapped it like a burrito…OMG everyone in my house loved them.
Kate
That works great, Mary!
Sandi Jones
Really enjoyed this. Only one family member is vegan, but we all ate it with no complaints!
I found the kale made an awful lot of salad! I wonder if a “bunch” is the same quantity in Canada as the US?
It would be nice to have sizes for the cans of beans. I’m guessing 19oz?
Kate
I’m glad it was a hit! I’m not sure on the bunch question, I hope similar? 1 can of beans in US is typically 15oz. I hope this helps!
Nicola Sofia
Yum yes thank you!
Meg Zoet
SO DELICIOUS! I have been exclusively cooking off your blog for the past 5 months and I have yet to make something I don’t like! Coming from someone who just got into cooking, I am loving your recipes! THANK YOU!
Kerry
This is an awesome recipe and healthy as heck. The flavors, the smell, soooo yummy! The only thing I did different was I added a can of Del Monte Southwest corn to the rice…it was perfect! If you have to go to the store, go but do it soon, you will love this recipe!
Enjoy
indrani
So easy to make and so yummy at the same time! Definitely our go to dish for nights when we need a quick fix. Thank you!
Nathan Scott
Raw kale is not good for you. Is this a mistake in the recipe? Surely it should be gently steamed.
Kate
Hi Nathan, why do you suggest that raw kale is not good for you? It’s highly nutritious and perfectly edible raw. The only people who need to watch out for raw cruciferous veggies (including kale) are, to my knowledge, those with thyroid conditions.
Kerstin Kjellberg
This is delicious! I love the combinations of flavors and colors, and it’s a hearty, flavorful meal. Thank you for the inspiration!
Annie
This was delicious!! Definitely a keeper. I didn’t remove the seeds from the jalapeno and I added 1/4 teaspoon of red crushed peppers, salt, and lime to the beans. I also added some diced jalapenos with seeds to the avocado mixture at the end. Those modifications are only because we like it spicy but your recipe is delightful on its own. So tasty!!
k
my husband and i love this dish. great summer recipe! thank you
Tracy F
Just amazing! I made these as actual burritos instead of bowls and they were absolutely delicious! This will be in my regular rotation this summer for sure.
Alexis
I think I made mine with alot more like juice then recommended.
Rebecca
Made this last night and ate it again for breakfast this morning! This is my new favorite recipe. Thank you for sharing it. It is so full of flavor! This will be in my list of regular go-to meals.
Kate
You’re welcome! I love that you had a savory breakfast. Delicious!
Lianne
Thoroughly enjoyed this!
Mischa
Hi – Can you please tell me a good substitute for Salsa Verde? We don’t really have that to buy here in Australia. Thank you
Kate
Hi! Any good green salsa will do. Do you have access to any green salsa? Or you could make mine salsa verde, if you can get the ingredients.
Marci
In place of the olive oil in the kale marinate, what would you suggest?
Kate
Hi Marci! I find olive oil works the best here.
Cathy
So delish!!!! Added a little sweet to the kale salad for balance, hubby went back for thirds thank you for the recipe!
PS- this was a last minute google search in Publix parking lot- the perineal question? #vegandinnerrecipe
Jansen
Whoa. This came out so nicely!
I did something a little bit different and baked the kale for 8min at 420F and just threw the marinade ingredients separately on top of it before I stuck it in the oven.
Just used regular avocado instead of the purée because I don’t much care for Verde, and put the cilantro on the beans.
Thank you for the recipe! I’ll be doing this one a lot.
Kate
Thank you for sharing, Jansen! I like that idea.
Helen Lynne
Very yummy, but my kale was pretty chewy. Do you let it marinade for a while to soften?
Thanks for another fabulous recipexx
Holly M Kiper
I love trying all your recipes! Thank you for widening my horizons with food. This wasn’t my favorite. For me maybe a little too much tang from all the lime juice. I would try again with less lime juice.
Steadholder
I’m allergic to avocado. I’ve noticed that it’s almost a staple in your repertoire. Is there any substitution(s) I can make that will help re-create that creaminess and sublime taste?
Thanks for all the great recipes. Never a bad one in the bunch!
Kate
Hi, I don’t really have a replacement for avocado. You could try a creamy soft cheese in some cases, or omit. It would really just depend on the recipe.
Courtney Forrester
Fantastic, as always, Kate! Tonight we made this again and served with corn on the cob and watermelon margaritas! Celebrating the waning summer days.
And thanks for being the source for about 80% of the dinners we make each week!
Kate
I’m happy you are enjoying so many of my recipes! Thank you for your review, Courtney.
Domenica
This recipe is awesome! It combines all of my favorite things: kale, black beans, avocado, and rice! Thank you for sharing.
Jo
This was easy and delicious! Thanks for the idea! I’m glad that it uses ingredients I regularly have on hand and help me put them together for a cohesive vegetarian meal with lots of flavor. Adding this one in the rotation and excited to try more from Cookie and Kate!
Kate
I’m happy to hear that, Jo! Thanks for sharing.
Melissa
Yum! I used leftover cilantro lime rice and added salsa verde to store purchased prepared guac because avocados looked terrible. Flavor combination was great! I love your site and the quick, easy, delicious flavor combinations! Thanks again!
Kate
You’re welcome, Melissa! I appreciate your review.
Blitzo
Fabulous! I made it yesterday and everyone loved it. Thanks……
Kate
Thank you for your comment!
Fiona
We love this recipe! Made it it too many times to count. We are not big fans of kale, however, so always substitute spinach instead, and it’s super delicious. The leftovers are great stuffed into a wrap!
Laura
I finally had the chance to try this recipe, and it was great. It was even better because I was able to use dried black beans from my garden that I had cooked and frozen using your recipe “How to Cook Black Beans! :)