Veggie Burrito Bowl Recipe

Veggie Burrito Bowl Recipe

The toppings below are just suggestions, so feel free to customize these bowls as you see fit. I've provided some topping suggestions and meal prep instructions in the post above.

Course Main Course

Cuisine Mexican

Keyword veggie burrito bowl

Servings

Calories 709kcal

Ingredients

Seasoned Black Beans

1 15-ounce can black beans
1 teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon kosher salt

Pico de Gallo

1 cup chopped cherry tomatoes
⅓ cup finely chopped yellow onion
⅓ cup chopped fresh cilantro
2 tablespoon fresh lime juice
1 jalapeño , seeded and finely chopped
1 tablespoon canola oil
½ teaspoon kosher salt

Rice and Toppings

2 cups chopped romaine lettuce with slivered purple cabbage
1 tablespoon canola oil
1 tablespoon fresh lime juice
2 cups cooked cilantro lime rice (or use white rice or brown rice)*
1 cup frozen corn, thawed
¾ cup queso fresco, crumbled (about 3 ounces)
1 ripe avocado, peeled and sliced

Instructions

Prepare the seasoned black beans. In a small saucepan over medium-high, heat the 15-ounce can of black beans in their juice with 1 teaspoon ground cumin, ½ teaspoon garlic powder, and ¼ teaspoon kosher salt. Simmer 5 minutes, then reduce the heat and cover with a lid.
Make the pico de gallo. Combine 1 cup chopped cherry tomatoes, ⅓ cup chopped yellow onion, ⅓ cup chopped cilantro, 2 tablespoons lime juice, 1 tablespoon canola oil, and ½ teaspoon kosher salt.
Dress the greens. Toss 2 cups romaine lettuce with slivered purple cabbage with the remaining tablespoon lime juice, 1 tablespoon canola oil, and remaining ¼ teaspoon kosher salt.
Assemble the burrito bowls. In four shallow bowls, add ½ cup beans, ½ cup rice, ¼ cup corn, ⅛ cup pico de gallo, and 1 cup greens. Top each burrito bowl with 3 tablespoons crumbled queso and ¼ sliced avocado. Serve with extra lime wedges and more cilantro and jalapenño if desired.

Notes

*Rice: The cilantro lime rice can also be subbed with Mexican rice.

Nutrition