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Burrito Bowl with Roasted Corn and Poblano Peppers
THE KITCHN23Ingredients
45Minutes
750Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup brown rice
- 4 ears sweet corn kernels (medium, removed, about 4 cups)
- 1 poblano pepper (medium, diced)
- 2 1/2 Tbsp. olive oil (divided)
- 1/2 tsp. chipotle chili powder
- 1/2 tsp. garlic powder
- 2 garlic cloves (minced)
- 15 oz. black beans (1 can, drained and rinsed)
- 1/2 tsp. cumin
- 1/4 tsp. freshly cracked black pepper
- 1/4 cup vegetable broth
- 1 cup cherry tomatoes (quartered)
- 1 avocado (medium, pitted and cubed)
- 1/2 cup cotija cheese (crumbled)
- salt
- cracked pepper (freshly)
- 1 cup cilantro leaves (tightly packed)
- 2 cloves garlic
- 1 lime (medium, peeled and seeds removed)
- 1/2 cup scallions (chopped)
- 1/2 cup sour cream (or greek yogurt)
- 1/4 cup olive oil
- 1 tsp. salt
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NutritionView More
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750Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories750Calories from Fat370 |
| % DAILY VALUE |
| Total Fat41g63% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium1500mg63% |
| Potassium1200mg34% |
| Protein20g |
| Calories from Fat370 |
| % DAILY VALUE |
| Total Carbohydrate84g28% |
| Dietary Fiber17g68% |
| Sugars7g |
| Vitamin A25% |
| Vitamin C60% |
| Calcium30% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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