vegetarian burrito bowls

These veggie burrito bowls are the perfect easy Tex-Mex dinner - especially when they&#039;re piled up with your favourite toppings!

Veggie burrito bowls

150 g (~ 3/4 cup) brown rice

tbsp oil

spring onions, (sliced)

bell pepper, (diced (I used yellow))

garlic, (minced)

cherry tomatoes, (halved)

tsp smoked paprika

Salt

Black pepper

100 ml (~ 1/3 cup) vegetable stock

tbsp hot sauce ((however hot you like it))

Cook the brown rice according to the instructions on the packet - I boil mine in plenty of water until it&#039;s just soft (around 20 minutes), then drain.

Meanwhile, heat a dash of oil in a large, deep frying pan, and add the spring onions, diced pepper and garlic. Cook over a medium heat for 5 minutes, until softened.

Add the halved cherry tomatoes, black beans, paprika, and a good pinch of salt and pepper. Cook for a few minutes more, until the tomatoes are just softened. You can squish them a little to release their juice if you like.

When the rice is cooked, add it to the vegetables, along with a little vegetable stock and a dash of hot sauce. Mix well to combine. Check the seasoning (you might want a little more hot sauce!), and serve with your choice of toppings.

This Vegetarian Burrito Bowl is inspired by everyone&#039;s favorite Chipotle bowl. It&#039;s loaded with beans, rice, fresh produce, and Mexican toppings. This nutritious weekday lunch or dinner can be meal prepped on Sunday for the busy week.

Vegetarian Burrito Bowls

Cilantro Lime Rice (or plain cooked rice)

Beans (any kind)

Lettuce

Avocado (diced)

Salsa (or Pico de Gallo)

Fresh Cilantro (loosely packed)

Avocado Ranch Dressing

Lime

Place LETTUCE LEAVES into individual serving bowls.

Divide RICE, BEANS, AVOCADO, SALSA, CILANTRO, and LIME wedges over two bowls.Top with dressing, if desired.

Vegetarian burrito bowls are loaded with veggies and easy to make vegan. Made with rice, beans, and a combination of fresh and cooked vegetables, it makes a great weeknight dinner that&#039;s ready in under 30 minutes.

Vegetarian Burrito Bowl

white rice

beans

Monterey Jack cheese

corn (thawed)

romaine lettuce

red cabbage (shredded)

grape tomatoes (halved)

avocados (diced)

limes

cilantro (chopped)

Cook rice according to package directions. In general, combine 1 cup rice with 2 cups water in a medium sized pot. Bring to a boil, reduce heat, and cover until the liquid is absorbed, about 15 minutes. Turn off the heat, leave the cover on, and let rest for 5-10 minutes.

While the rice is cooking, add the beans to a small pot and cover with water. Cover the pot and warm over medium heat until hot, 5-10 minutes. Drain the water from the beans.

In a bowl, layer rice, beans, corn, cheese, lettuce, cabbage, tomatoes, and avocado. Add a squeeze of lime juice and sprinkle with cilantro.

Top 3 vegetarian burrito bowls recipes from across the web

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Veggie burrito bowls

Vegetarian Burrito Bowls

Vegetarian Burrito Bowl

Top 3 vegetarian burrito bowls recipes from across the web

The most viewed vegetarian burrito bowls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Veggie burrito bowls

Vegetarian Burrito Bowls

Vegetarian Burrito Bowl

The most viewed vegetarian burrito bowls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine