Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Pico de Gallo Bowls! Featuring fresh tomato rice, fajita vegetables, black beans and guacamole.
After making a batch of my pico de Gallo last week, I wanted to turn it into a healthy meal– so rice bowls it is!
Inspired by a classic burrito bowl with roasted corn, fajita vegetables, black beans, and seasoned rice, this pico de Gallo bowl is a perfect weeknight meal. With plenty of plant-based protein and fiber, it’s satisfying, delicious, and good-for-you. Here’s how to make it.
Even though I’m not on tiktok, I saw that pico de Gallo rice was trending a few months ago and was instantly intrigued. My kids love rice, and we eat a lot of my cilantro lime rice, so I assumed they would be down with a pico de Gallo version.
Pico de Gallo rice is exactly how it sounds– cooked rice mixed with fresh pico de Gallo. If you like Spanish rice, then you’ll love this version. It’s got a similar flavor but a different texture with the warm rice and cool salsa.
I choose to mix the salsa into the cooked rice, but you could also add the salsa to the uncooked rice and let it warm as it cooks. That would give you more of a traditional tomato rice. I tested both of these options, and they are both great– it really depends on what you are looking for.
As with most bowl recipes, this one is pretty customizable to what you have on hand. I like to keep things fairly easy for weeknight dinners, so I rely on canned beans, sauteed fresh bell peppers with frozen corn, and pre-made guacamole.
You’ll first need to make the rice. As described above, mix the premade salsa into the warm rice or add the pico to the uncooked rice and let it cook together. Both ways work! Season to taste, adding more salt/lime/cilantro as needed for preference.
Slice bell peppers into strips. You can also purchase frozen bell peppers for ease. Saute in a skillet with olive oil and frozen corn kernels until soft, slightly caramelized, and warmed through.
Open the canned black beans and warm them. If you are making guacamole, prepare that.
Now it’s time to assemble! Layer the rice, cooked peppers, corn, beans, and guacamole in a bowl. Top with more pico de Gallo if desired, and enjoy!
To me, bowl recipes are made for family meals. I love that I can put out all of the ingredients, and my kids can pick and choose which toppings and items they want to include.
Beans and rice are a staple in my house, which is what they typically go for. Sometimes guacamole on top. For my husband and I– we load up with all of the options and sometimes include a little hot sauce and shredded cheese, depending on the mood.
However you like your burrito bowls, you will like this pico de Gallo bowl recipe.
Pico de Gallo Bowls! A healthy plant-based and gluten-free dinner featuring fresh tomato rice, fajita vegetables, black beans and guacamole.
*You can choose to add the pico de gallo to the cooked rice OR add it to the uncooked rice and then cook together. Both options taste great. To add to uncooked rice, rinse 1 cup uncooked rice, then add to a rice cooker or pot with 1/3 cup pico de Gallo and 1 cup water. Cook according to rice cooker directions, or bring to a boil, then reduce heat and simmer until rice is tender. Fluff with a fork and season with salt, if needed. For a very quick dinner– use frozen rice, then warm and stir in the pico de Gallo.
**For a quick guacamole, mash a ripe avocado with the juice of 1 small lime, a generous pinch of salt and a handful of finely chopped cilantro.
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