Burrito Bowls with Avocado Crema

I’ve been busy in the kitchen this summer, testing out new recipes, and even modifying some. About a month ago I  came across this recipe on The Roasted Root food blog. I decided to add my own Latina twist to this recipe. Hope you enjoy it as much as  I have. I have omitted some things from the original recipe and my changes and additions can be found in bold.
 Burrito Bowls with Avocado-Crema
 Yield: Serves 3 to 4
(Flourish-iously modified):
    • 1 red onion, sliced
    • 1 red bell pepper, cored and chopped
    • 2 tablespoons olive oil
    • Sea salt
    • 1-1/2 cups  gallo pinto aka rice and beans
    • 1 lb of cooked ground beef


Avocado-Basil Crema:
    • 1 large ripe avocado, peeled and diced
    • ¼ cup plain greek yogurt
    • 2 tablespoons lime juice
    • 1 clove garlic, minced
    • Pinch sea salt, to taste


1. Prepare rice and beans in advance.

2. While you are preparing the vegetables preheat the oven to 375 degrees F.


3. Spread the onion and red bell pepper over a baking sheet. Drizzle with 2 tablespoons of oil and sprinkle with sea salt. Use your hands to toss everything together to ensure the veggies are coated with oil. Bake for 25 to 30 minutes, turning once halfway through.

4. While the vegetables are roasting, prepare the avocado-basil crema. Add all of the ingredients to a small blender and blend until completely smooth. Add a small amount of water or more yogurt if needed for blending. Taste for flavor and add more lime juice and/or sea salt to taste.


5. Brown the ground beef when you are done with the crema. Drain the fat from the beef before serving.


6. Divide the rice and beans  among 3 to 4 bowls, followed by the roasted vegetables and ground beef.   Top with avocado crema and serve.




Thanks to the Roasted Root for inspiring my new recipe. Check out the original recipe here.


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