A vegetarian burrito bowl is a flavorful and nutritious meal packed with fresh vegetables, protein-rich beans, and zesty seasonings. It’s a great way to enjoy all the delicious components of a burrito in a convenient bowl format, making it perfect for meal prep or a quick weeknight dinner.
Why You’ll Love This Recipe
- Quick and easy to make, perfect for busy days
- Packed with fresh, wholesome ingredients
- Customizable with your favorite toppings and variations
- A satisfying and healthy meal with protein and fiber
- Great for meal prep and make-ahead lunches
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked rice (white, brown, or cauliflower for a low-carb option)
- Black beans or pinto beans, drained and rinsed
- Cherry tomatoes, halved
- Corn kernels (fresh, frozen, or canned)
- Bell peppers, diced
- Red onion, finely chopped
- Avocado, sliced or diced
- Fresh cilantro, chopped
- Lime wedges
- Salsa or pico de gallo
- Sour cream or Greek yogurt (optional)
- Shredded cheese (cheddar, Monterey Jack, or a dairy-free alternative)
- Cumin, chili powder, garlic powder, salt, and pepper
Directions
- Prepare the rice: Cook your preferred rice according to package instructions.
- Sauté the vegetables: In a pan over medium heat, sauté the bell peppers and red onion with a drizzle of oil until softened.
- Season the beans: Warm the black beans in a small saucepan with cumin, chili powder, garlic powder, salt, and pepper.
- Assemble the bowl: Divide the cooked rice into serving bowls.
- Add toppings: Layer on the seasoned beans, sautéed vegetables, cherry tomatoes, corn, avocado, and shredded cheese.
- Garnish: Top with fresh cilantro, a squeeze of lime juice, salsa, and optional sour cream or Greek yogurt.
- Serve immediately and enjoy your fresh and flavorful vegetarian burrito bowl!
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Variations
- Protein Boost: Add grilled tofu, tempeh, or a plant-based meat substitute.
- Grain Swap: Substitute rice with quinoa or couscous for a different texture.
- Spicy Kick: Add sliced jalapeños or a drizzle of hot sauce.
- Extra Crunch: Toss in some crushed tortilla chips or roasted chickpeas.
- Dairy-Free: Use a plant-based cheese alternative and skip the sour cream.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the rice and beans in the microwave or on the stovetop before assembling the bowl. Add fresh toppings after reheating.
- Freezing: Rice and beans can be frozen separately for up to 3 months. Defrost before reheating and assembling the bowl.
FAQs
How can I make this burrito bowl spicier?
You can add jalapeños, hot sauce, or extra chili powder for more heat.
Can I use canned beans instead of dried beans?
Yes, canned beans work perfectly. Just rinse and drain them before seasoning.
What is the best rice to use for a burrito bowl?
Brown rice, white rice, or even cauliflower rice are great options.
Can I make this burrito bowl ahead of time?
Yes! Prep all ingredients separately and assemble when ready to eat.
What are some good toppings for a burrito bowl?
Avocado, cheese, salsa, sour cream, hot sauce, and crushed tortilla chips.
Is this recipe gluten-free?
Yes, as long as all ingredients used are certified gluten-free.
Can I add meat to this recipe?
While it’s a vegetarian recipe, you can add grilled chicken or shrimp if desired.
How do I keep the avocado from browning?
Squeeze lime juice over the avocado or store it in an airtight container with a piece of onion.
Can I serve this cold?
Yes, it can be enjoyed warm or cold, making it great for meal prep.
What can I use instead of cilantro?
If you’re not a fan of cilantro, try fresh parsley or green onions.
Conclusion
This vegetarian burrito bowl is a healthy, delicious, and customizable meal that’s perfect for any occasion. Whether you’re meal-prepping for the week or making a quick dinner, this recipe is packed with flavor and nutrition. Try different variations and toppings to make it your own!
Print
Vegetarian Burrito Bowl
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2–3 servings 1x
- Category: Main Course
- Method: No-cook
- Cuisine: Mexican
- Diet: Vegetarian
Description
A quick and flavorful vegetarian burrito bowl loaded with fresh ingredients, protein-packed beans, and a zesty lime dressing. Perfect for a weeknight dinner or meal prep!
Ingredients
For the Bowl:
- 1 cup cooked brown rice (or quinoa)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh, frozen, or canned)
- 1 avocado, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup shredded lettuce
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
For the Dressing:
- 2 tbsp olive oil
- 1 tbsp fresh lime juice
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
For Serving (Optional):
- Shredded cheese
- Sour cream or Greek yogurt
- Salsa or hot sauce
Instructions
Prepare the Base – Cook the brown rice or quinoa according to package instructions. Set aside.
Make the Dressing – In a small bowl, whisk together olive oil, lime juice, cumin, chili powder, garlic powder, salt, and pepper.
Assemble the Bowl – In serving bowls, layer rice, black beans, cherry tomatoes, corn, avocado, bell pepper, shredded lettuce, and red onion.
Add Dressing & Toppings – Drizzle with the lime dressing, sprinkle fresh cilantro on top, and add any optional toppings.
Serve & Enjoy – Mix everything together and dig in!
Notes
- Swap rice for cauliflower rice to make it low-carb.
- Add roasted sweet potatoes or sautéed mushrooms for extra flavor.
- Store ingredients separately for meal prep and assemble fresh.
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