Hydration Blog

Chef Vishal: Roasted Vegetable Burrito Bowl

by Chef Vishal

Fall marathons are coming up, and we've got the perfect carb-loarding recipe for the days leading up to your race. This burrito bowl is packed with healthy grains and nutrient-packed veggies. And for an easy weeknight meal, you can prep everything over the weekend and assemble later when you're ready to eat. And it's vegan-friendly!


  • 1 cup brown rice (uncooked)
  • 1 can black beans (drained, and rinsed)
  • 1 can organic sweet corn (drained, and rinsed)
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 avocado (pitted, and diced)
  • ½ red onion (medium sized)
  • ½ tsp. chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt and pepper


  1. Add 1 cup of brown rice with 2.5 cups of water to rice cooker. If using a stove top, add rice and water to a medium sized pot, heat until a boil, then reduce to a simmer and cover. Cook 35-40 minutes.
  2. Pre-heat oven to 400 F
  3. Wash and dry produce.
  4. Dice bell peppers into small bite sized pieces
  5. Place veggies on a roasting dish, and drizzle with olive oil. Season with chili powder, cumin, paprika, salt and pepper.
  6. Roast veggies for 15-20 minutes, or until tender with a nice char.
  7. Heat black beans per instructions.
  8. In a large mixing bowl, combine cooked rice, black beans, corn, and roasted veggies.

When you're ready to eat, add avocado and enjoy!

POSTED IN Hydration HQ, Nutrition

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