healthy eats: a burrito bowl from food heaven

What happens when two besties who bond over good food also happen to have Master’s degrees in nutrition? Delicious recipes that don’t skimp on flavor, and are good for you, too. Read on to meet Wendy and Jess from the Food Heaven Show, and get their out of this world burrito bowl recipe from their brand new cookbook.


Wendy Lopez, MS, RD and Jessica Jones, MS, RD are, in their words, “BFFs who love to eat, cook, and nerd out about anything nutrition related (in that order).” Both are Registered Dietitians with Master’s degrees in nutrition.  That’s where the MS, RDs come from at the end of their names. Jess is also a Certified Diabetes Educator.

After meeting in grad school, they took their passion for delicious plant-based food to the Bronx Farmer’s Market where they taught cooking and nutrition workshops for the New York City Department of Health. Each week families learned how to shop healthfully on a budget and use culturally relevant foods to make tasty and nutritionally balanced meals.

In 2011, they launched the Food Heaven Show Youtube channel, which has grown into a 40,000 strong community of subscribers. Their brand new cookbook 28-Day Plant Powered Cookbook is filled with vibrant, mouthwatering recipes, colorful photos, and real tips to help you upgrade your health, gain energy, and feel great. The recipe below is a gluten-free, vegan burrito bowl that offers just a taste of what you’ll find in its pages.


Gluten-free, vegan

Serves: 1 | Calories: 462 | Carbohydrates: 78 g | Protein: 14 g | Fat: 13 g

  • 1/2 cup (67 g) cubed sweet potato
  • 1 tsp olive oil
  • 1 tsp maple syrup
  • 2 sprigs fresh thyme
  • 1 cup plus 2tbsp (266 ml) water, divided
  • 1/4 cup (48 g) raw brown rice
  • 1/2 cup (25 g) fresh cilantro
  • 1/2 cup jalapeno, seeded and chopped
  • 1/4 small onion, chopped
  • Salt to taste
  • 1/2 cup (93 g) cooked black beans
  • 1/4 cup (45 g) cubed tomato
  • 1/4 cup (18 g) grated red cabbage
  • 1/4 avocado, sliced
  • Juice of 1/2 lime

Preheat the oven to 400F (204C). Line a baking sheet with aluminum foil.

Place the sweet potato cubes on the foil, drizzle with olive oil and maple syrup, tuck in the thyme sprigs and fold up the foil. Bake for 25 minutes or until the sweet potatoes are tender.

Bring 1 cup (237 ml) of water to a boil in a  small pot, add the brown rice, cover with a lid, reduce the heat to low, and cook for 20 to 25 minutes, or until the rice is tender. Set aside.

While the sweet potato is baking and the rice is cooking, add the cilantro, jalapeño, onion and remaining 2 tablespoons (30ml) water to a blender. Pulse a few times until all of the ingredients are blended. Add the green sauce to the finished pot of rice and mix it in well using a spoon. Cook for 5 minutes over low heat, or until the water from the sauce has evaporated. Add salt to taste.

Add the sweet potatoes to a serving bowl. Then add the cooked green rice and top with the extras – the black beans, tomato, red cabbage, and sliced avocado. Sprinkle with the lime juice. Enjoy!