Vegetarian Burrito Bowl Recipe

Introduction

The Vegetarian Burrito Bowl is a vibrant and satisfying meal packed with wholesome ingredients. It’s a simple, customizable dish perfect for a quick lunch or dinner.

Ingredients

• 1 cup rice
• 1 cup cooked beans (black beans or pinto beans)
• 2 cups mixed vegetables (such as bell peppers, corn, and tomatoes)

Instructions

1. Step 1: Cook the rice according to package instructions until tender and fluffy.
2. Step 2: Warm the cooked beans in a saucepan over medium heat until heated through.
3. Step 3: Sauté or steam the mixed vegetables until crisp-tender.
4. Step 4: Assemble the bowl by layering rice, beans, and vegetables. Serve with your favorite toppings like salsa, avocado, or sour cream if desired.

Tips & Variations

• Use brown rice or quinoa for a healthier twist.
• Add spices like cumin, chili powder, or smoked paprika to beans and vegetables for extra flavor.
• Include toppings such as shredded cheese, chopped cilantro, or a squeeze of lime juice to enhance the dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through, adding a splash of water if the rice seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans for this recipe?

Yes, canned beans work great and save time. Just be sure to rinse and drain them before heating to reduce sodium and improve texture.

What vegetables work best in a burrito bowl?

Bell peppers, corn, tomatoes, onions, and zucchini are all excellent choices. You can use fresh, frozen, or roasted vegetables depending on what you have available.

Vegetarian Burrito Bowl Recipe

Print Recipe

★★★★★

4.6 from 63 reviews

A vibrant and wholesome Vegetarian Burrito Bowl featuring fluffy rice, seasoned beans, and a colorful mix of sautéed vegetables, perfect for a nutritious and satisfying meal.

• Author: Ria
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Rice

• 1 cup long-grain white rice
• 2 cups water
• 1/2 teaspoon salt

Beans

• 1 can (15 oz) black beans, drained and rinsed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt to taste

Vegetables

• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small red onion, diced
• 1 cup corn kernels (fresh or frozen)
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Cook the Rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 18 minutes or until the water is absorbed and the rice is tender. Remove from heat and let it sit covered for 5 minutes.
2. Prepare the Beans: While the rice cooks, heat a small pan over medium heat. Add the drained black beans with cumin, chili powder, and a pinch of salt. Stir occasionally and heat through for 5-7 minutes to allow the flavors to meld.
3. Sauté the Vegetables: In a large skillet, heat olive oil over medium-high heat. Add diced red and green bell peppers, red onion, and corn. Cook, stirring occasionally, until vegetables are tender and slightly caramelized, about 7-10 minutes. Season with salt and pepper to taste.
4. Assemble the Burrito Bowl: In bowls, layer the cooked rice as the base, followed by a generous scoop of seasoned beans and sautéed vegetables. Optionally garnish with fresh cilantro, lime wedges, or avocado slices.

Notes

• For extra flavor, add a squeeze of fresh lime juice over the bowl before serving.
• Use brown rice for a higher fiber content and nuttier flavor.
• Add toppings like shredded cheese, sour cream, or salsa if desired (not included in nutritional info).
• For a spicier bowl, add diced jalapeños to the vegetables.

Keywords: vegetarian burrito bowl, rice bowl, black beans, sautéed vegetables, healthy lunch, meatless meal