Burrito Rice Bowl Recipe Veg: Easy & Delicious Ideas

Looking for a vibrant, satisfying, and wholesome meal that’s packed with flavor and perfect for any day of the week? This vegetarian burrito rice bowl recipe is exactly what you need.

Combining hearty rice, fresh veggies, creamy beans, and zesty seasonings, it brings the best of Mexican-inspired flavors right to your table without the hassle of rolling a burrito. Whether you’re a seasoned vegetarian or simply want to sneak more plant-based meals into your diet, this recipe offers a delightful balance of textures and tastes that will leave you feeling nourished and energized.

Not only is this burrito rice bowl incredibly easy to make, but it’s also endlessly customizable. You can swap ingredients based on what you have on hand or your personal preferences, making it a flexible option for busy weeknights or meal prep.

Plus, it’s a great way to enjoy a colorful plate full of nutrients, fiber, and plant protein. Ready to dive into this fresh, flavorful, and filling bowl of goodness?

Let’s get cooking!

Why You’ll Love This Recipe

This burrito rice bowl is a crowd-pleaser for many reasons. First, it’s loaded with wholesome, plant-based ingredients that are both nourishing and delicious.

The combination of seasoned rice, black beans, fresh vegetables, and creamy avocado creates a hearty meal that satisfies all cravings without any meat.

Secondly, it’s incredibly easy and quick to prepare. With simple pantry staples and fresh produce, you can have this dish ready in under 30 minutes.

It also stores well, making it perfect for meal prepping your lunches or dinners for the week.

Finally, it’s highly customizable! Whether you want to add some heat with jalapeños, a squeeze of lime juice for brightness, or a dollop of sour cream or vegan alternative, this bowl can be tailored to suit your taste buds perfectly.

Ingredients

• 1 cup long-grain white or brown rice
• 1 ½ cups vegetable broth or water
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 small red onion, finely chopped
• 1 avocado, sliced or diced
• ¼ cup fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream or vegan sour cream, jalapeños, salsa, hot sauce

Equipment

• Medium saucepan with lid (for cooking rice)
• Large skillet or frying pan
• Cutting board and sharp knife
• Measuring cups and spoons
• Mixing spoon or spatula
• Bowl for serving

Instructions

1. Cook the rice: Rinse the rice under cold water until the water runs clear. In the medium saucepan, combine rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes (or according to package instructions) until the rice is tender and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
2. Prepare the vegetable mixture: While the rice cooks, heat olive oil in the skillet over medium heat. Add the chopped red onion and diced red bell pepper. Sauté for about 5 minutes until softened.
3. Season the veggies: Stir in the ground cumin and chili powder. Cook for another minute until fragrant.
4. Add black beans and corn: Mix in the rinsed black beans and corn kernels. Cook for 3-4 minutes until heated through, stirring occasionally. Season with salt and pepper to taste.
5. Assemble the bowl: Fluff the cooked rice with a fork and divide it into serving bowls. Top each bowl with the warm vegetable and bean mixture.
6. Add fresh toppings: Garnish with halved cherry tomatoes, diced avocado, and chopped cilantro. Squeeze fresh lime juice over the top for a zingy finish.
7. Optional extras: Add shredded cheese, sour cream, or your favorite salsa or hot sauce for extra flavor and creaminess.

Tips & Variations

“For a smoky twist, try adding a chipotle pepper in adobo sauce to the bean mixture. You can also swap black beans for pinto or kidney beans depending on your preference.”

• Make it vegan: Skip the cheese and sour cream or use vegan alternatives to keep this recipe entirely plant-based.
• Change up the grains: Use quinoa or cauliflower rice as a low-carb or gluten-free substitute.
• Spice it up: Add diced jalapeños or a dash of cayenne pepper for extra heat.
• Meal prep friendly: Store components separately in airtight containers to keep the avocado fresh and toppings crisp.

Nutrition Facts

Serving Suggestions

This burrito rice bowl pairs wonderfully with a side of crunchy tortilla chips and fresh guacamole. You could also serve it with a light Mexican-style slaw or a simple green salad tossed in lime vinaigrette to keep things fresh and balanced.

For a beverage pairing, try a classic margarita or a refreshing agua fresca. If you want to explore more recipes that complement this bowl, check out our Low Fodmap Appetizer Recipes for some tasty starters or our Harvest Hash Recipe for a hearty vegan side.

Conclusion

This vegetarian burrito rice bowl is a delicious, nutritious, and versatile recipe that fits perfectly into any meal plan. It’s a fantastic way to enjoy bold Mexican flavors while keeping things light, fresh, and meat-free.

The combination of seasoned rice, protein-rich beans, and vibrant veggies makes for a filling meal that’s both comforting and healthful.

Whether you’re cooking for yourself, your family, or friends, this recipe is sure to be a hit. Plus, the easy preparation and customizable nature make it ideal for busy days or meal prepping.

Don’t forget to experiment with your favorite toppings and spices to truly make it your own. Ready for more flavorful dishes?

Explore other recipes such as our Lemon Ricotta Pasta With Arugula Recipe or the Cajun Ranch Wing Sauce Recipe to keep your culinary adventures going strong!

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