DIY Burrito Bowls
Prep time
Cook time
Total time
An easy dinner, where everyone can assemble their own bowl. Put out a spread, invite over some friends and make a party of it. Don't forget the margaritas!
Recipe type: Main, Dinner
Cuisine: Vegan, Gluten-Free
Serves: 6-8 servings
  • 3-4 cups cooked brown rice, or grain of choice
  • 1 head romaine lettuce chopped, or assorted greens, or both
  • 1 batch Sofritas, or protein of choice
Corn and Black Bean Salsa:
  • 1 12-ounce can corn kernels, rinsed and drained
  • 1 15-ounce can black beans, rinsed and drained
  • ½ cup red onion, finely chopped
  • ½ cup fresh cilantro, chopped
  • 2 limes, juiced
  • 1 red chili pepper, finely minced (optional)
  • Kosher salt to taste
Tahini Lime Drizzle:
  • 3 tablespoons tahini
  • 1 lime, juiced
  • pinch of kosher salt
  • ½ teaspoon maple syrup, or agave
  • 3-4 tablespoons water
Additional Toppings:
For the Corn and Black Bean Salsa:
  1. Rinse and drain the black beans and corn in a large colander until the water runs clear. Add to a medium sized bowl.
  2. Finely chop the cilantro and red onion and add to the corn mixture.
  3. Finely dice the red chili, if using, making sure to use gloves and washing your hands thoroughly afterwards.
  4. Juice 2 limes over the corn mixture and stir to combine. Add salt and season to taste.
For the Tahini Lime Drizzle:
  1. Combine all the ingredients except the water in a small bowl and whisk until smooth.
  2. Add water, 1 tablespoon at a time until the desired thickness is achieved. The mixture should resemble a heaving cream or loose yogurt.
  3. If too thin, add a little more tahini.
To assemble the bowls:
  1. Begin by building a base with the grains and greens.
  2. Next add the sofritas or protein of choice.
  3. Top with the corn and black bean salsa, as well as any additional topping(s) desired.
  4. Drizzle the tahini mixture over top and serve.
Recipe by David D at