Robert Downey Jr. Shares His Veggie Burrito Recipe, Says He’s a ‘Food Coach’ to His Kids

‘s new book, , is all about eating in climate-positive ways and how he brings that mentality to his own home.

The actor, who is nominated for an Oscar for his role in the film, is a father of three and a self-proclaimed flexitarian. “We practice a lot of mindfulness in our household,” he said in the book of wife , “and we try to integrate that mindfulness with our kids when it comes to food.”

“My youngest son has a Little League coach, a tennis coach and a basketball coach, but food coach is the cap my wife, , and I find ourselves wearing most often these days,” added Downey Jr., who recently founded the coffee company .

Cool Food is , and in it, the two men share “quick and easy” dishes that can make a big impact on the planet — like this veggie burrito.

“I split my time between Los Angeles and London. In L.A., I am spoiled with Mexican food. In London, not so much,” said Kostigen, who created the Climate Survivalist column for . “So the avocado and refried bean burrito-style wrap is my go-to make-at-home meal.”

Thoughtful eating is a common theme in their book. “Cool food is really about lifestyle—transformational shifts from little actions, experiences, and different choices,” said Downey Jr. “It’s a holistic approach to making the world a whole lot better by simply making more informed decisions about something that each and every one of us does anyway — eat.” 

Robert Downey Jr.’s Veggie Burrito with Corn, Avocado and Refried Beans

¼ cup uncooked brown rice

1 cup shredded iceberg lettuce

1 (8-oz.) can whole kernel corn, drained

1 medium Roma tomato, chopped

1 large scallion, thinly sliced

¼ cup finely chopped fresh cilantro

1 red Fresno chile, thinly sliced

1 Tbsp. fresh lime juice (from 1 lime)

¾ tsp. kosher salt

4 (10-in.) whole-wheat flour tortillas

1 cup refried beans (from 1 [16-oz.] can)

1 medium avocado, sliced

4 oz. shredded vegan Cheddar cheese (about 1 cup)

1. Bring a medium saucepan of water to a boil over high heat. Add brown rice, and reduce heat to medium; cook, stirring occasionally, until tender, about 20 minutes. Drain, and run under cold water to cool.

2. Stir together lettuce, corn, tomato, scallion, cilantro, chile, lime juice and salt in a medium bowl; set aside.

3. Lay tortillas flat on work surface, and spread each one with ¼ cup refried beans, leaving a 1½-inch border. Sprinkle ¼ cup cooked rice evenly over beans; top with avocado and lettuce mixture. Sprinkle each evenly with cheese. Tightly roll each into a burrito, and cut in half to serve.

Serves: 4
Active time: 20 minutes
Total time: 40 minutes