Cookie and Kate are finally back in the kitchen. I still wasn’t feeling in the mood up until a couple of nights ago, when I spent a few hours cleaning out the cabinets and the refrigerator. Turns out, everyday cooking doesn’t need to involve avalanches of dried pasta. Organization is key.
The past few weeks of kitchen avoidance have been heavy with introspection. I want to say that I’ve come out on the other side with clarity and a renewed zest for life. (Every sad story needs a happy ending, right?) The truth is, I’m still just one sappy coffee shop love song away from another fit of tearful existential despair.
It’ll pass. In the meantime, I’m treating myself right with these burrito bowls. Roasted sweet potatoes, seasoned black beans and cilantro-spinach brown rice combine in one bowl for a cozy vegan dinner. Oven-toasted pumpkin seeds, avocado and salsa verde make it totally irresistible.
More reasons to love this dish? You’ll have enough time while the sweet potatoes and rice cook to clean the kitchen before dinner’s ready. Oh, and these bowls reheat well for lunch, too. Burrito bowls for the win!
Please don’t be intimidated by the length of the recipe—it’s pretty basic stuff. All you do is blend up the green rice seasonings and toast the rice before cooking it as usual. Roast some sweet potatoes, toast some seeds and warm some beans. Then you arrange it all in a bowl and make it look pretty. Or not. I assure you that my leftovers won’t look as pretty as shown here.
If you’re craving more spicy sweet potato recipes after this, check out my sweet potato burritos and tacos. Leftover green rice would be great in my kale and avocado burrito bowl, too. Lastly, don’t miss the burrito bowl recipe and sweet potato enchiladas in my cookbook!
Le Creuset 3 1/2-Quart Cast Iron French Oven
Wusthof 7-Inch Santoku Knife
Blendtec blender
▸ For more of my favorite cooking tools, shop my healthy kitchen!
Spicy Sweet Potato and Green Rice Burrito Bowls
- Author:
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main
- Cuisine: Mexican
Healthy burrito bowls made with roasted sweet potato, green rice and black beans! This delicious, vegan dinner reheats well for lunch. Recipe yields 4 servings.
Ingredients
Green rice
- 3 tablespoons extra-virgin olive oil
- 1 ½ cups long grain brown rice
- 3 cups vegetable broth
- 1 ½ cup baby spinach, lightly packed
- ½ cup cilantro (mostly leaves, stems are ok), lightly packed
- 1 jalapeño or serrano pepper, seeded, membranes removed and roughly chopped
- 1 medium shallot, peeled and roughly chopped
- 1 garlic clove, peeled, roughly chopped
- ¼ teaspoon salt, more to taste
Sweet potatoes
- 2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks
- 2 tablespoons olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon sea salt
Seasoned black beans
- 2 cans (14 ounces each) black beans or 3 cups cooked black beans, with their cooking liquid
- 2 teaspoons ground cumin
- ½ teaspoon chili powder
- 1 teaspoon sherry vinegar or lime juice
- Sea salt and freshly ground black pepper, to taste
Additional garnishes
- ¼ cup pepitas (green pumpkin seeds)
- ¼ teaspoon olive oil
- 1 avocado, pitted and sliced
- Jarred mild salsa verde
- Chopped cilantro
- Crumbled feta (optional, not vegan)
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet and one smaller sheet with parchment paper. Place the spinach, cilantro, jalapeño, shallot, garlic, salt and ½ cup of the vegetable broth in a food processor or blender. Blend until smooth.
- Heat the oil in a heavy-bottomed pot over medium heat until shimmering. Add the rice and stir to coat. Spread the rice in an even layer on the bottom of the pot and let the rice lightly brown. This happens quickly! When the rice starts to brown, stir it and spread it out in an even layer again so that more of the rice browns.
- When most of the rice has lightly browned, scrape the green purée into the rice. Stir until the rice is evenly coated with green purée and continue to cook, stirring constantly, for a minute. Add the rest of the vegetable broth to the pot. Bring to a boil, then reduce the heat to a low simmer and cover the pot. Cook the rice on a very low simmer until tender, 35 to 40 minutes.
- While the rice cooks, toss the sweet potatoes in the olive oil, smoked paprika and salt until the sweet potatoes are evenly coated in oil. Arrange in a single layer on your prepared baking sheet. Bake for 35 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.
- Meanwhile, transfer the beans and their cooking liquid (don’t drain the beans) to a medium pot. Stir in the cumin and chili powder and warm over medium heat. Once the beans are simmering, cover the beans and reduce heat to maintain a very gentle simmer until you’re ready to serve.
- Once the rice is done cooking, remove the pot from heat. Uncover the pot and place a clean tea towel over the pot, then recover. The towel will help absorb excess liquid as the rice continues to cook in its own steam. (If you don’t have a clean towel, you can skip this step, just cover normally.) Let sit for 10 minutes.
- Once the sweet potatoes are done cooking, toss the pepitas with ¼ teaspoon olive oil and a sprinkle of salt on the small baking sheet. Toast the seeds in the oven for 4 to 5 minutes, until they’re turning lightly golden and making little popping noises. Set aside to cool.
- Fluff the rice with a fork and season with salt if necessary. Remove beans from heat, stir in the vinegar and season to taste with salt and pepper.
- Assemble your bowls: First add green rice, then use a slotted spoon or fork to transfer beans to the bowls. Top with sweet potatoes and add a few slices of avocado to each bowl. Sprinkle with toasted pepitas and cilantro and optional feta. Serve with salsa verde on the side.
Notes
Green rice adapted from Simply Recipes. Burrito bowls inspired by my sweet potato and black bean tacos.
Change it up: I think butternut squash would be great in place of the sweet potato! You could also substitute another grain for the rice, although you’ll need to adjust the cooking method and amount of liquid for said grain.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Joy Calleran
this was a hit with the family! i fid make some changes though as i had to double it for my large family. i used multi grain rice, half butternut squash half sweet potatoes, i also i doubling ran out of veggie broth and had to substitute with chicken broth, and lastly i served with regular salsa, but none the less it was amazing!!! im so making this again and sharing this recipe!
★★★★★
Kim
I want to try this recipe but I have a question, if I use canned beans I like to drain and rinse them. I’m leery of the “stuff” they are soaking in. If I drain and rinse, what should I use as cooking liquid to heat them?
Kate
Hi Kim, the “stuff” is just starchy bean cooking liquid, but you can use 1/2 cup water instead if you’d prefer!
heather solomon
If there was an option for 6 stars – I would have chose 6. I made this and my family loved it. I didn’t change a thing, it wasn’t necessary. I added Cod as a protein as I’m not vegetarian and love to add a protein to these recipes. Cookie and Kate is my go to for recipes.
★★★★★
Kate
You are so sweet, Heather! I really appreciate your comment and review.
Kaitlyn Nelson
I loved this recipe! The green rice was amazing! I made it exactly as is and wouldn’t make any subs. So quick and easy!
★★★★★
Kate
Great! Thank you, Kaitlyn for your review.
christine sokolowski
This looks so good! I’m sorry to say but I hate hate hate Cilantro. Have you ever tried this with another herb? Please let me know what you’d recommend! Appreciate it :)
Thanks in advance! Love your recipes! :)
Kate
Hi Christine, for the green rice, you can just replace the cilantro with extra spinach. There isn’t really a suitable substitution for cilantro, so I’d generally suggest omitting it.
Nicole
This was seriously amazing – I should stop being surprised by how fantastic your recipes are because they always are! Thank you so much for inspiring me to continue on my cooking/baking journey!
★★★★★
Kate
You are so sweet, Nicole! You are very welcome. Thanks for coming back and for the review!
Vincent
Hi Kate! I’ve tried a few of your recipes and they’ve all come out lovely. This was my first time cooking brown rice and I followed all the steps. But even after cooking it for nearly 3 hours it was still crunchy. I was wondering if you knew how to rectify this?
Kate
I’m sorry to hear that, Vincent! That shouldn’t have been the case. Maybe your rice needed some more liquid? I think if you toast the rice for too long, it can have trouble absorbing water, but it might just be your particular variety/brand/age of rice that caused problems. I hope your next C+K recipe turns out perfectly!
Hannah Dodge
Is the brown rice uncooked to start out with? Thanks!
Kate
Yes! You start with it uncooked through the first few steps, then you add the rest of the vegetable broth and cook the rest of the way. Hope this helps!
Hannah Dodge
I am looking to incorporate other sources of protein into my diet that don’t include eating meat, not that I’m against it, just looking to expand my eating habits to something a little better! Win that being said, I am trying theee of your recipes this week and super excited to see how they turn out! Your blog(?) has been so helpful to me for this experiment already and I haven’t even started cooking! Thank you!
Megan
Your green rice is amazing – I received your cookbook for Christmas this year and my white-rice-loving toddler DEVOURED this rice. She didn’t care that it was brown (vs. white) and she didn’t care that it was covered in green, so this is now my go-to, guilt-free dinner option for her to add some nutrients to her carb addiction. Thank you.
★★★★★
Kate
Well, thank you Megan! I’m happy it is such a hit with your toddler. Thanks for your support and review!
Nisha
Just made this for dinner and it was fantastic! Thanks for the consistently great recipes! I’ve been reading your blog ever since I moved to the Middle East 4 years ago and I never realized you’re from Kansas City, me too! Even more reasons to share your recipes with friends! :)
★★★★★
Kate
You’re sweet, Nisha! I’m happy you have had so much success. Thanks for the review!
Juli
I made this last night, and my brother-in-law, a devout meat eater, loved it. But more importantly, the vegetarians present loved it. We were all wowed by the combo of textures and flavors: soft, crunchy, hot, cool. The hint of lime in the beans and the seasoned rice were show-stoppers. I am curious to try other flavored rice, but for now, thank you so much for such a wonderful company dish.
★★★★★
Kate
Wonderful! Thank you, Juli for sharing.
Kate in London
As I opened this recipe for about the bazillionth time (I actually don’t really even need to look at it anymore) I thought it was high time I shared with you how much I bloody love it. It’s seriously brilliant, as is everything on your site (and in the book)! I have been vegetarian now for about two years: I found this recipe shortly after I stopped eating meat, and I have never looked back.
Thanks for all the recipes you share with us! It’s so valuable to have blogs and cookbooks that you just TRUST. If I try a new recipe from you both I and my (also vegetarian) husband 100% know we are going to love it. So cheers for that!
ErikB
Fantastic! Another big hit with my family! Each part full of flavor, combination of parts = delicious!
Things I did different to recipe:
-Used 1/4 cup onion instead of shallot.
-used 3T chopped jalapeño from a jar.
-cooked the green rice in rice cooker (simplifies meal prep and rice came out perfect).
-used guacamole, organic Greek plain yogurt, and pico de gallo as toppings (what was available).
Thanks again, Kate! Photo posted on Instagram.
★★★★★
Mara
Pretty good – loved the rice. The beans were a bit bland, will try with lime instead of vinegar next time.
★★★★
Kate
I’m sorry you felt that way. But, sounds like you know what your taste buds like. Thanks for the review!
Deborah Ritchie
Have made this twice and it is so good. Thank you ladies!!!
★★★★★
Kate
Great!
Larissa Villela
Can you use rice that has already been cooked for this recipe?
Kate
I guess you could, but I’m not sure how the flavors would change. Browning the rice is key. If you try it, let me know how it goes.
MK
I have been cooking from your blog for about a year now, and every recipe is delicious! Each one is easy to make and just full of flavor. It is really the only blog I use. Also, most of them my 2 and 4 year old will eat as well, which is a huge plus! Thanks for such a wonderful food blog!
★★★★★
Kate
Thank you!! So nice to hear, MK. I really appreciate the review.
Mary
This continues to be one of my favorite go to meals during the week. So delicious and pretty easy to throw together!
★★★★★
Mary
I actuallly prefer the green rice in your cookbook in the chick pea recipe so I always substitute when I make these bowls!
Kate
I’m so happy to hear it’s a favorite! Great meal for the week. Thanks, Mary!
AM
This is absolutely, positively delicious! Excellent, excellent, excellent!
★★★★★
Kate
Thank you!!
Jenni
This was so, so, soooo good. I ate the leftovers then wanted to make it again the next day, it’s so delicious. Going on the weekly rotation. Thank you!
★★★★★
Kate
You’re welcome! Leftovers are perfect.
Aashi
Hi!
I am 13 and I plan on making this for my family tonight! The recipe looks amazing and I can’t wait! – I hope they enjoy it! It is so healthy and a balanced meal! – Amazing :) However, I plan on using a rice cooker to cook the rice and then combining the puree of the green veggies? – How do you think that will work?
Thank you so much! Amazing x
★★★★★
Kate
How fun, Aashi! I didn’t use a rice cooker for this as the flavor and texture of this really needs the browning and then adding the green mixture. But, you could search the comments to see if other readers have had experience. Thank you for your review!
Alexa
Awesome tasting and easily made; though I can say the same about any vegan recipe on this site that I’ve tried. I often just make the green rice by itself, using as many of the ingredients as I have at hand. Thanks for the great recipes Kate :)
★★★★★
Kate
Wonderful! Thank you, Alexa.
Jan
Oh my Gosh!!!! Made this for dinner last night! So Yummy! Thank you for your GREAT recipes! This one will go into the rotation of favourite dinners! You have such wonderful recipes!
★★★★★
Kate
Hooray! Thank you, Jan. I really appreciate it.
Cheryl Clarke
This is an awesome recipe! My whole family loves it! I’ll make it again and again!
★★★★★
Kate
Wonderful, Cheryl! Thank you for your review.
Cheryl
We had it last night. Had the whole family over. They all love it and were pleasantly surprised to to have it for dinner. My son took home the leftovers (what little there was).
★★★★★
Allison
Super yummy! I love the combination of colors with the green rice, sweet potatoes, and black beans. I didn’t have a shallot on hand and used a onion instead and still turned out good. I topped mine with salsa verde and Monterey jack cheese for dinner, but my lunch leftovers the next day didn’t have either and both meals were delicious. I will be making again :)
★★★★★
Kate
Thanks for sharing, Allison.
Sarah
This is a new family favorite!
★★★★★
Kate
Oh yes! I love when that happens. Thanks for sharing, Sarah.
Debbie
My husband (who prefers meat in every dish) said this was an amazing mix of flavors and I, of course, must agree. Thanks for another delicious recipe. You are my favorite maker of recipes!
★★★★★
Kate
Hooray! That’s awesome to hear. Thanks so much, Debbie.
Matt
This has been a staple in my house for quite awhile! And anyone looking to cook the rice in an Instant Pot: Prepare rice as normal (I sauteed mine in the Instant Pot itself), but be sure to drop your total liquid to about 2¼ cups, then cook on high pressure for 15 min, doing a quick release after 5 min.
★★★★★
Kate
Thanks for sharing, Matt!
Josh
Your recipes never cease to amaze and this was certainly no exception.
Took a bit longer to prepare than my average dinner but so worth it! My girlfriend wouldn’t stop telling me how tasty it is and I completely agree. So good, and healthy!
Due to availability, I made a few adjustments, I used sesame oil instead of olive oil and a sweet onion instead of shallot and it worked great!
My only suggestion to other people making this is don’t feel shy about adding spice and herbs to the black beans as they can take a lot of it before it becomes overpowering.
★★★★★
Kate
I’m SO happy you think so, Josh! Thanks for your feedback. I’m glad this worked well, even with your adjustments.
Victoria
This recipe is delicious! The rice took longer to cook and needed more liquid, so I added more broth and it ended up being like a risotto, which was a nice change from the usual rice texture. I left out the cilantro (I’m one of those people that hates it), and it still had great flavor. Thanks for sharing!
★★★★★
Kate
You’re welcome, Victoria! Thanks so much for your review.
Elizabeth Badreddine
The green rice was out of this world. I subbed the spinache with kale which also worked perfectly.
★★★★★
Kate
Thank you for sharing, Elizabeth!
Vandana
Great recipe, I will definitely try it.
★★★★★
Kate
Let me know what you think when you do, Vandana!
Elizabeth Conrad
Can this be made with instant brown rice? It’s all I have on hand and this recipe sounds amazing :)
Kate
You could try it!
April
I made this tonight and it is just amazing. Wow. I am blown away and will make this again and again.
I had to substitute out the cilantro, as my husband doesn’t like it. I used flat leaf parsley and some lemon juice in its place. It still tasted great! I’ll have to try it with cilantro when my husband goes back to camp.
★★★★★
Kate
I’m happy to hear that, April! I’m glad you liked it with the parsley still. I appreciate the review.
Brenda
I made this for dinner tonight. My husband was asking “where’s the meat?” while I was cooking. Then he tasted the bowl and he gave it an 11 out of 10 rating…lol! Thanks for another AMAZING recipe, Kate!
★★★★★
Kate
That’s a win! Thanks for sharing, Brenda. I appreciate the review.
Kyla
I made this recipe exactly as instructed and it was amazing!! So flavorful and filling. This is definitely a new favorite.
★★★★★
Kate
New favorite, that’s great! Thank you for your review, Kyla.
Alannah
Really delicious! I made it word for word and it turned out great. I’m not a huge fan of cilantro but used it anyway, was the right choice. It really added to the dish but wasn’t an overpowering flavour which I find tends to happen with recipes that use it.
Second time I made these I served with roasted corn and homemade pico de gallo. I think this recipe is going to become a regular in my weekly meal prepping. Thank you so much!
★★★★★
Sharon Walsh Hart
Made this the other day. It was a hit!!! Great flavors!
★★★★★
Kate
Great to hear!
Claire
Hey,
This sounds delicious. What’s the best way to reheat this later on? We don’t have a microwave…
Thanks
Claire
Kate
Over the stovetop could work!
Chantelle Walsh
Really loved this recipe! The rice was soooo good and I will use this as a base for many other meals from now on. I love the added benefit and flavour of the veggies.
★★★★★
Kate
Thank you for sharing, Chantelle!
Kit
My very picky kid demolished THREE servings of the rice! This recipe turned my husband into a believer that vegetarian dishes can be delicious and filling. This delicious recipe has earned a spot on our weekly meal plan. Thank you!!!
★★★★★
Kate
That’s great to hear, Kit! Thank you for your review.
Hayley
If I wanted to use white rice, would I toast the rice still and add the green seasonings then cook it for the time specified on the white rice package?
Kate
Hi Hayley! Yes, follow the cooking instructions for white rice as it will take less time.
Sara Gabel
What can I use in place of oil?
Kate
You really need the oil to help cook the vegetables.
Katie Bruner
This was so good! I made it for some friends and everyone kept commenting on how tasty it was. I had some green chile hummus and some tortilla strips that I used as garnish and it was so good. I never would have thought of spicing the rice and the beans like this – thank you!
★★★★★
Kate
You’re welcome, Katie! I’m so happy you loved it.
Hannah Mayhorn
So delicious! We probably make this recipe a couple times a month, and it never gets old. Our favorite thing to top it with is guacamole.
★★★★★
Kate
I’m glad you love it and that it’s on a rotation for you, Hannah!
Summer
This is honestly one of the best things I have ever made in my life. Just another reason why Cookie and Kate is one of my favorite food blogs :) I used lime juice in the beans instead of sherry vinegar because I love lime!
★★★★★
Kate
Thank you, Summer!
Hayley Morrin
Would the rice recipe work with only half amounts or does it need the full amounts of rice & water to work? I want to make this for dinner this weekend but then I’m going away Monday so I don’t want too much leftovers so I want to halve the recipe and make only enough rice for 2.
Kate
I haven’t tried it, but it should. Just make sure you cut accordingly. Let me know what you think, Hayley!
Hayley
It worked totally fine! I was only unsure if there would be enough liquid to pulse in my blender, but it worked. These bowls were absolutely DELICIOUS and I’m definitely going to be making them again soon!
★★★★★
Alex
This was absolutely wonderful. I made it to the letter of the recipe except I also added an extra dash of smoked paprika to the beans, because I just thought it would be good (it was). It looks like a lot of work but it actually isn’t–especially for how good it tastes! I added a handful of extra spinach to my final bowl both to increase the green veggie count in the meal and also to use up the rest of the package of spinach, and it was great. I’m not a vegetarian but found this recipe filling and lacking nothing.
★★★★★
skyler
How many calories are in this meal?
Kate
Hi Skyler! The nutritional information is below the recipe. You need to ensure you allow cookies for it to load.
Melissa S
I’m so excited to try this recipe! Have you ever made it with white rice? I’m wondering if I need to adjust the broth amount in addition to reducing cooking time.
Kate
Hi Melissa! White rice typically uses less water and doesn’t need to cook for as long. Check your cooking instructions on your package. That should help!
Amberleigh
I’ll admit that this recipe initially intimidated me! It felt out of my league, like a lot of ingredients and a lot of time.
I gave it a try anyways, and I am so thrilled that I did!
The ingredients looked like a lot on paper until I measured them out, they turned out to be really easy to find and prepare. As far as time goes, I think I spent maybe 25-30 minutes actually actively cooking, and at least five minutes of that was trying to fix my blender. Ultimately this recipe yielded a really delicious meal with a lot of flavor (usually when I cook Mexican cuisine the flavors kind of blend together, and with rice bowls at least one element comes out bland, but that was so not an issue with this recipe) and the spice was easy to adjust for personal preference. Saving this one forever, thanks Kate!
★★★★★
Tess
This came together shockingly fast (I subbed white rice for just that reason) and I was really impressed with the flavor and textures and healthiness! I didn’t toast the rice, I’m sure that would be very good, but it still was wonderful in case anyone else is looking for a shortcut.
★★★★★
Kate
Thanks for sharing, Tess!
Martha Bethea
I have NEVER liked sweet potatoes, made this dish and loved the taste of the sweet potatoes roasted in olive oil with smoked paprika. The entire dish was so flavorful. My meat and potatoes husband loved it as well. This is definitely in our regular meal rotation. A little advanced prep makes it come together easily.
★★★★★
Kate
I’m glad you liked this dish! Thanks for your review, Martha.
Laura d.
My 4.5 YO saw the picture & asked me to make this, so I did and we all loved it! He usually eats deconstructed versions of “bowl” recipes but for the 1st time ever he mixed everything together and actually ate it! I never thought he’d eat the green rice, lol. Thanks so much!
Kate
I love that! Fun to have your kiddo involved. Thanks for your comment, Laura.
Sierra
Loved this recipe! It was so flavorful! Didn’t have pepitas handy but I will definitely be adding them moving forward for a good crunch. Thanks for another great recipe!!
★★★★★
Melissa Barnett
I absolutely LOVE this recipe. I crave it at least once a week. I love how amazing it still tastes as leftovers. I’ll definitely be making this as a dinner staple for the rest of my life…
★★★★★
Kate
Thank you for your comment and review, Melissa!
Sam
Hello! I was wondering if you had instructions for how to make this rice in an instant pot?? Thanks so much and I’m so excited to try this!
Kate
Sorry! I don’t have those as I haven’t tried it.
Chelsea
Thank you for this recipe! Don’t usually like rice but this rice was absolutely divine <3
Very simple to make and so flavourful! Really enjoyed.
★★★★★
Anita
Love this recipe – wondering if I made the spinach / cilantro mixture ahead of time (a day or two) would it last? Plan to make this rice in two days and trying to pre prep!
Kate
I recommend doing it at once, but you could try it! Let me know what you think, Anita.
Kathy
This is incredibly delicious and far easier than I expected! I made it once before with ordinary rice but tonight I made it properly and it took it to the next level of delicious! As always with your recipes – follow them to the letter and they are amazing!!
★★★★★
Kate
Wonderful to hear you loved this one and other recipes, Kathy! Thanks so much for your comment and review.
Michael N
Short of my grammie’s orange pancakes this is by far my favourite recipe! I make it at least once a month and up to once a week! :D
Amazing flavours, super healthy and really hard to mess up! I give this recipe to whoever will take it! xD
★★★★★
Kate
Thank you for sharing, Michael!
Anna
Has anyone ever tried this with regular potatoes? I have this on my “menu” for the week but I totally forgot to buy sweet potatoes. With that said, we have roughly 100 lbs of regular potatoes in storage that are starting to go soft and I guess I should use though. I’ve made this several times with the sweet potatoes and LOVED it so I’m afraid I’ll be bummed with regular potatoes. Thoughts anyone??
★★★★★
Kate
Let me know how it goes! I think it could work. May need to adjust cooking time.
Sherrie Markham
Can you please tell me where to find the nutritional information on your recipes? When I click on nutritional information all it says it that the information is provided by an online calculator, and there is no information anywhere that I can find?
Kate
Hi Sherrie! I’m sorry you are having issues. Try clearing your cache and then reload the page. Let me know if you are still having issues.
Elli
Hi! Can I make the green rice mix ahead of time?
Kate
Hi Elli, I think so. The only risk is that the spinach may oxidize (turn more brownish than greenish) over time.
Lauren
I don’t usually comment in recipes but this was absolutely amazing! Clean bowls from the 3 small people and 2 big ones. Thank you
★★★★★
Martha
I made this the other night. I was in a rush and didn’t follow the directions for the rice. Ultimately it still turned out very very yummy even with my mixing it up. Thanks for another great recipe!!!
★★★★★
Hannah
Hi Kate, just wondering could I use a different type of bean in this recipe? Say kidney or cannelini?
Kate
Hey Hannah! Sure, you could. Pinto would probably be best, since it goes well with Mexican flavors. Second best might be kidney. Or, skip the beans and add a fried egg or other kind of protein, depending on your diet/preferences.
Shari
This was just a great recipe!!! My family loved it including my 5 year old!!
★★★★★
Kate
Love it, Shari! Thank you so much for sharing.
Katie
I have made several of your recipes and own the cookbook but OMG this rice is amazing! Great idea to toast the rice (mine turned out slightly too crispy) before cooking. For dinner I made the rice and potatoes and served it with cod. Then to use the leftovers made the beans today for our lunches. Love your recipes!
★★★★★
Kate
I’m happy to hear you love them, Katie! I appreciate your review.
Laura
Made this for the second time, I can’t remember if I already reviewed it lol. But it’s a really yummy mix of flavors and textures and very filling. Both times my rice has been a little too mushy for my taste, so next time I will probably go off the water ratio on my bag of rice, and just use 1/2 cup of that for the greens part.
But I love how you get to sneak extra greens in the rice! Which is great with kids. Also added some chopped up cabbage for extra crunch and freshness. Thanks!
★★★★
Florence
This RICE!!!! Sooooo good (the rest was also amazing but this guy blew me away)
Thank you so much for this recipe!
★★★★★
Denise Myers
This dish was delicious! My husband, who is a meat lover, went back for seconds and woke up the next morning still raving! I am so happy to have found you and look forward to making many more delicious meals!
★★★★★
Emily
Sadly my rice was crunchy and not cooked. But the flavors were amazing and I didn’t want to give up! So I read the rice package and turns out since I’m at a higher elevation I had to add a little more veggie broth and cook a little longer! It worked and was so yummy!
Thanks for the recipe!
★★★★★
Kate
That is interesting, Emily. I’m sorry that was your result, but that you figured it out! Thank you for sharing.
Rae
The filling was all delicious, we ended up having it on burritos because two and a half hours later we are still waiting for the rice to be done! I saw that a couple other people had the same problem, I’m not sure that any of their solutions would have fixed this but we will just have the rice with leftovers.
Ridley
This is my favorite meal i’ve EVER had! Better than a restaurant.
★★★★★
Eftu
I’ve been making this for a couple years now and it’s still a family favorite. I follow the recipe (as I do with all your recipes) and it’s always spot on! Thank you for all the flavorful and nutritious recipes :)
★★★★★
Lisa
I love this recipe! I was going to make it again today, but I realized I’m out of spinach and wondering if I could replace the spinach with kale?
★★★★★
Kate
Sure! That is a great option.
Annie
We really liked this! Thank you for another awesome recipe. I left the seeds in the jalapeno and added another serrano with seeds (we like it spicy). We also added more salt to the rice. We served it with diced avocados and a little bit of lime juice on top. Excellent! One note, I accidentally drained my beans so I had to add vegetable broth while they simmered but next time I’ll make sure not to do that. Maybe you could put “do not drain beans” in bold letters? I was rushing so it was my fault but it would have been helpful. Thanks again for the recipe.
★★★★
Kate
That is a lot of spice! Thanks for your feedback on the beans. I actually do have noted, 2 cans (14 ounces each) black beans or 3 cups cooked black beans, with their cooking liquid. I’m happy you liked it!
Annie
Oh I just meant in bold letters so that it stands out. Thanks for responding back to me – I am a big fan. I’m looking to get your book soon. Thanks again!
Jason B.
Finally tried my first Cookie and Kate recipe. This was delicious.
A few comments/suggestions that maybe other readers will find helpful. First, I cut the olive oil by around half. I definitely didn’t need 5 tablespoons, which saves a lot of fat grams. Second, I cut the sweet potatoes into half inch pieces at the largest. I baked for 30 minutes and could’ve done 25 minutes, with no need to shake or stir the pieces halfway. Third, I made the beans without lime juice or sherry vinegar, only cause I had neither, and they still tasted delicious. I might cut back on the cumin and add more chili powder.
Looking forward to the next recipe.
★★★★★
Erin Kambenja
I love the idea of this recipe and all the ingredients, but every time I cook it the rice never cooks all the way. I didn’t toast it to see if that helped and it didn’t. Very disappointing.
★★★
Lisa Hackett
I had cooked rice, so I I just made a “pesto” with the ingredients I was supposed to cook the rice in. I don’t know if it was as tasty as the your original intention- but we loved it and worked in a pinch!
★★★★★
tracy
my daughters been vegetarian since like 12 years,now 40 he said quietly.i m not veg. but good vegetarian cook.after making this,had to say one of your best recipes.have used a number of your other recipes.i just add much more flavoring,they re great.many thanks from both of us.
Apprehensive Annabelle
I made the green rice with mustard greens instead of spinach. It was delicious! Thank you!
Eleisha
Delicious!! So good.
★★★★★
Jennifer Northrop
I made this last night for dinner. It was delicious. I omitted the feta to eliminate dairy and didn’t miss it as all. Great flavors.
★★★★★
Kate
I’m happy you enjoyed it, Jennifer! Thank you for taking the time to review.
Brett
I’m making an effort to eat healthier and found this recipe for dinner last night. I loved it last night, and I loved it this morning when I topped some leftovers with a fried egg and had it for breakfast. Very thankful for your recipes – God bless!
★★★★★
Clare
This is one of our favourite Vegetarian night meals. So good. I triple the recipe (for my fam of 5), and make pre-portioned containers for lunches with the rest.
In fact I’m whipping up a batch now, just for lunches.
The first couple of times I made it, the rice took longer to cook or there was extra liquid and had to cook it off. However now I just measure out the green liquid once blitzed. And use the standard 2times liquid per brown rice and it works perfectly.
Family not a fam of Salsa Verde, so we omit now.
Always use the other additional garnishes tho.
Amazing recipe!
★★★★★
Linda
This was an unbelievably delicious tasting recipe. Thanks for sharing. Only thing I did differently was used Farro instead of brown rice using the exact same measurements and it turned out splendid!
★★★★★
Saran Pov
This looks so good. So healthy! Is it in the cook book?
Kate
Hi! I hope you love it. This one is not the my cookbook. My cookbook has it’s own unique recipes. :)
Heather
Thank you for yet another fantastic recipe! Kids loved it! I love your blog so much, I love that I know that anything from you is a winner! You’re the one I trust the most when I try new recipes. Thank you!!!
★★★★★
Kate
Thank you, Heather! I’m delighted you are loving so many recipes.
Shannon
This is the best recipe ever! I could make it everyday and be happy.
★★★★★
Kate
Thank you, Shannon!
Sejal Graber
Really really good. Such amazing flavor, and I am a flavor fiend. Love the sweet, sour, salty, soft, crunchy mix. This is such a great meal to make for the whole family. It’s great for picky kids because they can choose what they want. And I loved it because it doesn’t taste like the same old taco bowl.
★★★★★
Kate
That’s great! Thank you for sharing what you thought, Sejal.
Alison Kalinski
This was delicious! A big family hit – including 4 and 6 year olds (one of who had 3 helpings!) I only had white rice so reduced the cooking time. I scaled back some of the chile powder to avoid it being too spicy for kids. I used one jalapeño in the sauce and kept some back from the rice for same reasons and then the grownups used it as extra sauce on top of the bowls. so great to have a meal the whole family loves!
★★★★★
Kate
I love that! Thank you for sharing it was such a hit with your family. I appreciate your review.
Colleen
Just what our bodies needed after all the holiday stuff! This bowl is loaded with whole food goodness that makes your body so happy! The flavors are fantastic and this was the first time I had green rice- super flavorful and aromatic! Everyone went back for seconds, so sadly no leftovers. But EVERYONE commented on how it was ‘Feel good food’! Thanks for another Great recipe!!
★★★★★
Kate
Thank you, Colleen! I’m glad you loved it. I appreciate you taking the time to review.
Jessica goldstern
Dear C&K, Do you think this would work as well with farro or wheatberries?
Thank you,
Big Fan
Kate
Hi! Sure you could try it, just make sure you follow the cooking instructions for the grain. I can’t guarantee it will turn out the same with the green rice, but I would be interested to hear what you think!
Melissa O’DONNELL
Delicious!
★★★★★
Hayley B.
10/10. Didn’t change anything except for the fact that we only had white rice on hand (which shortened the cook time) but it was AMAZING! I will also absolutely incorporate the rice and beans into other meals; they were both so flavorful. I can’t wait to have the leftovers!
★★★★★
Kate
Wonderful to hear, Hayley!
Betsy
My family absolutely loved this recipe. I have a 12 year old pick eater and 14 year old and they both love this meal. We have made it one of our routine meals. We use sunflower seeds instead of pepitas. Thanks for sharing!!
★★★★★
Kate
You’re welcome, Betsy! Thank you for your review.
Beth
This was really delicious – my whole family liked it, which is amazing. I could not believe even my picky, meat-loving 17 year old liked it too!! Served with avocado, salsa verde and toasted pumpkin seeds, as you suggested. So good!
★★★★★
Kate
That’s great to hear, Beth! Thank you for sharing.
Katy
This recipe was pretty time-consuming but totally worth it!! My entire family loved it !! Thanks for the amazing recipe!!
★★★★★
Kate
I’m happy you found it worth it in the end, Katy! I appreciate your review.