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Easy Burrito Bowls

Easy Burrito Bowls

This recipe calls for RightRice, but you could use your favourite trail food brand.

Serves 2-3 people


  • 1 package RightRice, Spanish or Cilantro Lime flavour
  • 6-8 cherry tomatoes, halved
  • 1/3 cup whole kernel corn
  • 1/3 cup black beans
  • 1/3 cup sweet potato, peeled and diced
  • Handful of fresh coriander
  • 1 avocado, sliced
  • 1 lime

Instructions: If bringing on the trail, portion out the toppings into a resealable container ahead of time. Layer tomatoes, corn, black beans, sweet potato and cilantro. Store in the fridge or cooler until you’re ready to head out or start cooking.

Once you’re ready to cook, bring 1 1/3 cup water to a boil. Turn off the heat and immediately add the rice. Cover and let stand for 10 minutes.

Meanwhile, heat 1 tbsp olive oil in the skillet. Add the sweet potatoes and cook until tender. Then add the corn and black beans and heat up all together.

Add the cooked toppings and RightRice to a dish together. Garnish with fresh avocado slices, cherry tomatoes, cilantro and a squeeze of lime juice.

Jetboil Gear Used

  • Mini Mo
  • Pot Support
  • Summit Skillet
  • Jetboil Utensils