Mexican Burrito Bowl

Our Mexican inspired bowl is hearty and satisfying and great for meatless Mondays. For added protein, Chef Linda also likes to amp it up with seasoned flank steak, chicken breast or grilled fish.


  • 1 cup cooked brown rice
  • 2 handfuls of Olivia's Organics Spring Mix
  • 1/2 cup grape tomatoes - halved
  • 1/2 cup corn
  • 2 tablespoons red onion – finely chopped
  • 1/2 cup diced avocado (or prepared guacamole)
  • 1/2 cup Black beans
  • 1 tablespoons sliced almonds
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 1 freshly squeezed lime
  • Salt & pepper - to taste
  • 1 tablespoon cilantro - chopped


  • Add the cooked brown rice to a bowl and top with the next 6 ingredients. 
  • In a separate bowl, whisk together the olive oil, honey, lime, salt and pepper. Drizzle over the bowl, top with cilantro, and season with salt and pepper as desired.

Categories: Entree, Salad