Coconut-Lime Rice:

  • 1 cup water
  • 1 cup brown or white rice
  • 1 – 15 oz. can of coconut milk, lite (or look for low fat)
  • 1 lime, juiced

Sautéed Vegetables:

  • 1 red bell pepper, seeds removed, sliced (or try 1/2 green and 1/2 red)
  • 1 medium sweet onion, chopped
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • Dash of salt


  • 4 Dr. Praeger’s Heirloom Bean Veggie Burgers, chopped
  • 1 – 15 oz. can of black beans, drained and rinsed
  • 1 – 15 oz. can of sweet corn, drained and rinsed
  • 1 avocado, pit removed, sliced {or guacamole}
  • 1 large tomato, chopped
  • 1 cup of shredded sharp cheddar cheese {or cheese of your choice}
  • 1 cup salsa of your choice
  • 1 cup of fresh, loosely packed cilantro, stems removed, chopped
  • Extra lime juice for drizzling


Serves 4

Prep time: 10 min / Cook time: 20 min

In a large pot bring the 1 cup water, Jasmine rice, coconut milk and salt to a boil. Once boiling cover and turn down to a simmer. Simmer for 20 minutes and then fluff with a fork add lime juice and stir. Set aside.

Cook the Dr. Praeger’s Heirloom Bean Veggie Burgers according to the package and set aside.

When you are ready to serve your burrito bowls I like to set out the bowls and all of the ingredients so everyone can make their own. I layer as follows: a layer of coconut-lime rice on the bottom followed by all of the toppings I want and the chopped Dr. Praeger’s Heirloom Bean Veggie Burgers. I then gently toss together everything including the salsa and/or guacamole along with a few drizzles of lime juice.


These burrito bowls are so customizable depending on your likes. You can use avocado or make guacamole instead. You can use a variety of vegetables including red onion, grilled zucchini, grilled sweet corn and radish.

For the salsa either use your favorite store-bought version or make your own. I like to use a mild pico de gallo along with a medium spicy salsa.