Vegetarian Burrito Bowl

1. 1
   boil · ~20 min

   Cook the cilantro-lime rice.

   1.Bring 3 cups water and salt to a boil in a saucepan.

   2.Add rinsed rice, reduce heat to low, cover and simmer 15 minutes.

   3.Remove from heat and let stand covered 5 minutes.

   4.Fluff with a fork, then stir in half the lime juice and 2 tbsp cilantro.

   TIPDon't lift the lid during simmering — the steam is what cooks the rice evenly.
2. 2
   saute · ~5 min

   Sauté the aromatics for the beans.

   1.Heat oil in a large skillet over medium heat.

   2.Add chopped onion and cook until translucent (3-4 min).

   3.Add garlic and cook until fragrant (30 sec).
3. 3
   simmer · ~18 min

   Simmer the black beans.

   1.Add cumin powder and smoked paprika, stirring for 30 seconds.

   2.Add drained black beans and 1 cup water.

   3.Bring to a gentle simmer and cook until beans are tender and liquid thickens (15-18 min).

   4.Season with salt in the last 5 minutes of cooking.

   TIPWait to salt until the end — salting early can make the bean skins tough.
4. 4
   saute · ~4 min

   Char the corn in the skillet.

   1.Push the beans to one side of the skillet or use a separate dry pan over high heat.

   2.Add fresh corn kernels in a single layer.

   3.Cook without stirring for 2 minutes until lightly charred, then toss and cook 1 minute more.

   TIPDon't overcrowd the pan — a single layer gives you that smoky charred flavor.
5. 5
   mix · ~2 min

   Make the quick tomato salsa.

   1.Combine diced tomatoes, bell pepper, jalapeño, remaining cilantro, remaining lime juice, and a pinch of salt in a bowl.

   2.Toss well and let sit while you assemble the bowls.
6. 6
   assemble

   Assemble the burrito bowls.

   1.Divide the cilantro-lime rice among four bowls.

   2.Top with seasoned black beans, charred corn, and shredded lettuce.

   3.Add a generous spoonful of tomato salsa to each bowl.

   4.Finish with diced avocado and a drizzle of yogurt.
7. 7
   serve

   Serve immediately while warm.

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