Vegetarian Burrito Bowl
This vegetarian burrito bowl layers cilantro-lime rice, seasoned black beans, roasted veggies, fresh salsa, and creamy avocado, topped with Greek yogurt (or sour cream) and a sprinkle of cheese. It’s bursting with flavor, high in protein and fiber, and easy to customize with your favorite toppings.
Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Base
1 ½ cups long-grain rice (white or brown), rinsed
3 cups water or vegetable broth
½ tsp salt
Juice & zest of 1 lime
2 tbsp fresh cilantro, chopped
For the Protein
2 cups cooked black beans (or 2 cans, drained & rinsed)
1 tbsp olive oil
1 tsp cumin
½ tsp smoked paprika
½ tsp chili powder (optional, adjust to taste)
1 garlic clove, minced
Salt & pepper, to taste
For the Roasted Veggies
2 bell peppers, sliced
1 medium zucchini, diced
1 red onion, sliced
1 tbsp olive oil
½ tsp cumin
½ tsp smoked paprika
Salt & pepper, to taste
Toppings
1 cup corn kernels (fresh, frozen, or canned)
1 avocado, sliced or mashed
½ cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
½ cup Greek yogurt or sour cream
Fresh salsa or pico de gallo
Fresh cilantro, for garnish
Lime wedges
Instructions
1. Cook the Rice
In a saucepan, combine rice, water (or broth), and salt.
Bring to a boil, reduce heat, cover, and simmer until tender (15–20 minutes for white rice, 35–40 minutes for brown).
Stir in lime juice, zest, and cilantro. Fluff with a fork.
2. Prepare the Beans
Heat olive oil in a skillet over medium heat.
Add garlic, cumin, paprika, and chili powder. Cook for 30 seconds until fragrant.
Stir in black beans and cook for 5 minutes, adding a splash of water if needed.
3. Roast the Vegetables
Preheat oven to 425°F (220°C).
Toss bell peppers, zucchini, and onion with olive oil, cumin, paprika, salt, and pepper.
Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and slightly charred.
4. Assemble the Bowls
Layer cilantro-lime rice at the bottom.
Add black beans and roasted vegetables.
Top with corn, avocado, cheese, Greek yogurt, and salsa.
Garnish with fresh cilantro and a squeeze of lime.
Notes & Tips
Make Ahead: Cook rice and beans in advance — assemble when ready to eat.
Protein Boost: Add quinoa or a fried egg for extra protein.
Spicy Kick: Top with jalapenos or drizzle with hot sauce.
Low-Carb Option: Swap rice with cauliflower rice or shredded lettuce.
Frequently Asked Questions
Q: Can I use pinto beans instead of black beans?
Yes — pinto beans, chickpeas, or even lentils all work well.
Q: Can I make this vegan?
Absolutely — just use vegan cheese or skip it, and replace Greek yogurt with cashew cream or a vegan sour cream.
Q: How long does it keep?
Stored in an airtight container, it lasts 3–4 days in the fridge (keep toppings like avocado and yogurt separate until serving).
Nutritional Information
Calories: ~480
Protein: 18g
Carbs: 65g
Fat: 15g
Fiber: 14g