# Southwestern Burrito Bowl

Source: https://kidneystonediet.com/southwestern-burrito-bowl/
Published: 2021-01-29
Updated: 2021-04-26
Author: Jill Harris, LPN, CHC

---

Jump to Recipe·[Print Recipe](https://kidneystonediet.com/southwestern-burrito-bowl/print/10864/)

This dish is a higher oxalate but very low sodium and low added sugar. Just like everything in life, you can’t always meet all your goals perfectly. But, remember, unless your doc has told you otherwise, you get up to 100 mg of oxalate per day. This dish certainly doesn’t break your bank, and you get to eat yummy sweet potatoes. 

Now you may also think, *“But, Jill, you don’t know how many oxalates are in black beans. Harvard didn’t study them.”* 

Live a little. It’s ok. My patients still eat black beans; they just don’t eat bowls and bowls of them anymore. And those same patients certainly were not getting their daily calcium needs met, which one needs to do in order to rid the body of the oxalate. Nobody made a stone with a few beans. It is what we do over time and how much within that time that matters. 

This is a very satisfying and nourishing dish while being lower calorie and high in fiber. Maybe it’s a wee bit high in oxalate, but it is so worth it. 

Enjoy!

 

  [Print](https://kidneystonediet.com/southwestern-burrito-bowl/print/10864/)

## Cilantro Lime Vinaigrette

[Print Recipe](https://kidneystonediet.com/southwestern-burrito-bowl/print/10864/)

*5 Stars*   *4 Stars*   *3 Stars*   *2 Stars*   *1 Star*

No reviews

- **Author:** Jill Harris

### Ingredients

Scale

- 1/3 c. chopped fresh cilantro, plus more for garnish
- 1/4 c. extra-virgin olive oil
- Juice of 1 lime
- 1 tbsp. apple cider vinegar
- bip of salt
- ground black pepper
- 1 clove garlic, minced
- 1/4 tsp. chili powder

### Instructions

1. Pour all ingredients into a blender and mix for 30 to 45 seconds or until thoroughly combined.
2. Set aside.
3. Preheat oven to 425°.

### Notes

**Oxalate:**0mg

### Nutrition

- **Calories:** 127
- **Sugar:** 0g
- **Sodium:** 38mg
- **Fat:** 14g
- **Saturated Fat:** 2g
- **Trans Fat:** 0g
- **Carbohydrates:** 2g
- **Fiber:** 1g
- **Protein:** 0g
- **Cholesterol:** 0mg

 

  [Print](https://kidneystonediet.com/southwestern-burrito-bowl/print/10863/)

## Southwestern Burrito Bowl

![Southwestern Burrito Bowl](https://kidneystonediet.com/wp-content/uploads/2021/01/Southwestern-Burrito-Bown-01-150x150.jpg)

[Print Recipe](https://kidneystonediet.com/southwestern-burrito-bowl/print/10863/)

*5 Stars*   *4 Stars*   *3 Stars*   *2 Stars*   *1 Star*

No reviews

- **Author:** Jill Harris
- **Prep Time:** 10 minutes
- **Cook Time:** 25 minutes
- **Total Time:** 35 minutes
- **Yield:** 4 Servings 1x

### Ingredients

Scale

- 2 cups sweet potatoes, peeled and cut into 1/2” cubes
- 1 large red onion, diced
- 1 tablespoon extra-virgin olive oil
- 2 c. cooked white rice
- 1 cup of black beans
- 1 cup corn (canned or fresh)
- 1 plum tomato, chopped
- 1 avocado, sliced

### Instructions

1. Make Cilantro-Lime Vinaigrette: Pour all ingredients into a blender and mix for 30 to 45 seconds or until thoroughly combined. Set aside. Preheat oven to 425°.
2. On a large baking sheet, place sweet potatoes and onions. Toss with oil and chili powder. Bake 23 to 25 minutes, or until sweet potatoes are tender.
3. Assemble burrito bowl: Fill each bowl with white rice, black beans, corn, tomato, roasted sweet potato and onion, and avocado slices. Drizzle with vinaigrette and garnish with extra cilantro and lime, if desired.

### Notes

**Oxalate:**25mg**   Calcium: **61mg**   Added Sugar:** 0g

### Nutrition

- **Calories:** 392
- **Sugar:** 8g
- **Sodium:** 136mg
- **Fat:** 12g
- **Saturated Fat:** 2g
- **Trans Fat:** 0g
- **Carbohydrates:** 65g
- **Fiber:** 11g
- **Protein:** 10g
- **Cholesterol:** 0mg

 

[![](https://kidneystonediet.com/wp-content/uploads/2019/10/Meal-Plans-EOP-951x1024.png)](https://kidneystonediet.com/mealplans/)