Description
This Velvety Avocado Burrito Bowl with Sriracha Drizzle combines creamy avocado, zesty lime, and hearty black beans with a kick of spicy-sweet Sriracha sauce. Perfect for a satisfying lunch or quick dinner, this colorful bowl delivers restaurant-quality flavor with minimal effort!
Ingredients
Scale
For the Burrito Bowl:
- 2 cups cooked long-grain white rice (or brown rice for nuttier flavor)
- 1 (15-oz) can black beans, drained and rinsed
- 1 cup fresh or frozen corn kernels, thawed if frozen
- 2 ripe avocados, peeled, pitted & sliced
- 1 cup cherry tomatoes, halved
- ¼ cup finely diced red onion
- 2 tablespoons chopped fresh cilantro
- Juice of 1 lime (about 2 tablespoons)
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- Kosher salt & freshly ground black pepper, to taste
For the Sriracha Drizzle:
- ¼ cup mayonnaise (or Greek yogurt for tang)
- 2–3 tablespoons Sriracha (adjust for heat)
- 1 teaspoon fresh lime juice
- Pinch of garlic powder
Instructions
- In a medium skillet over medium heat, add the olive oil. Stir in cumin and chili powder until fragrant (30 seconds).
- Add black beans and corn, seasoning with a pinch of salt and pepper. Cook, stirring occasionally, until heated through, about 3–4 minutes. Remove from heat.
- In a small bowl, whisk together mayo (or yogurt), Sriracha, lime juice, and garlic powder until smooth. Taste and adjust heat or tang as desired, then set aside.
- If not already warm, reheat the cooked rice in the microwave or in a covered pot over low heat with a splash of water, just until steamy.
- Divide the warm rice among four bowls. Top each with an even portion of the spiced beans & corn.
- Fan avocado slices over each bowl, then scatter cherry tomatoes and diced red onion.
- Sprinkle chopped cilantro and squeeze fresh lime juice over each bowl.
- Drizzle the creamy Sriracha sauce in a zigzag pattern over each bowl.
- Serve immediately and enjoy!
Notes
- For meal prep: Store components separately and assemble just before eating. Keep avocados whole until ready to use.
- Make it spicier by adding jalapeños or extra Sriracha to the drizzle.
- Add a protein boost with grilled chicken, shrimp, or crispy tofu.
- For vegan option: Use plant-based mayo for the Sriracha drizzle.
- Leftovers (without avocado) can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 485
- Sugar: 5g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 14g
- Protein: 11g
- Cholesterol: 8mg
Keywords: avocado bowl, burrito bowl, sriracha sauce, vegetarian lunch, meal prep, rice bowl, mexican-inspired, healthy lunch, avocado recipe, quick meal Equipment