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

The 'Oppenheimer' actor shares this family-friendly recipe from 'Cool Food,' a new book he coauthored about eating in climate-positive ways

Robert Downey Jr.'s new book, Cool Food: Erasing Your Carbon Footprint One Bite at a Time, is all about eating in climate-positive ways and how he brings that mentality to his own home.

The Oppenheimer 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 Susan Downey, "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, Susan, and I find ourselves wearing most often these days," added Downey Jr., who recently founded the coffee company happy.

Related: Robert Downey Jr. Launches a Joyful New Coffee Company: 'I Credit Coffee, in Part, for My Sanity' (Exclusive)

Cool Food is coauthored with Thomas Kostigen, 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 USA Today. "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

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