Vegetarian Burrito Bowl

No ratings yet

Vegetarian Burrito Bowl

If you're looking for a delicious Mexican inspired meal that's easy and meal prep-friendly, a vegetarian burrito bowl is a great choice! Packed with plant protein, fiber, and flavor, this recipe is great for lunch or dinner!

Prep Time10

Cook Time45

Total Time55

Course: Main Dish

Cuisine: Mexican

Servings: servings

Calories: 539kcal

Ingredients

Rice

1 ¼ cups brown rice
2 ½ cups water
Dash salt

Black Beans or Chipotle Black Beans

2, 15- ounce cans low-sodium black beans
¼ cup salsa
1 ½ teaspoons cumin
½ teaspoon chili powder

Bowl

¼ cup + 2 Tbsp pepitas
½ head romaine lettuce, shredded (~6 cups)
2 medium tomatoes, diced (~1 1/2 cups) or fresh cherry tomato salsa
2 medium avocados, diced or guacamole
¾ cup shredded Monterey jack cheese

Toppings to YOUR Taste

Dollop Greek yogurt sour cream, or lime crema
Salsa pico de gallo, or diced tomatoes
Shredded or crumbled cheese
Fresh or pickled red onion
Fresh or pickled jalapeño
Chopped fresh cilantro
Fresh lime juice
Hot sauce

Instructions

Prepare rice. Add rice, water, and a dash of salt to a 3-4 quart saucepan. Bring water to a boil over high heat, then reduce heat, cover, and simmer until rice is al dente and water is mostly absorbed (~40 minutes). Rest covered for 10 minutes, then remove lid, drain any excess water, and fluff with a fork.
Prepare beans. Place beans with liquid (do not drain), salsa, and spices in a 3-4 quart saucepan, and bring to a boil. Reduce to a simmer, and simmer uncovered for 10 minutes or until liquid thickens.
Toast pepitas. Place pepita seeds in a small saute pan over medium heat. Stir occasionally until slightly toasted and golden brown.
Assemble bowls with brown rice, black beans, shredded romaine, cherry tomatoes, avocado, shredded cheese, pepitas, and optional toppings to your taste. Enjoy!

Notes

* Consider making our Instant Pot Chipotle black beans, cherry tomato salsa, and/or guacamole to take your bowl to the next level!

Nutrition