Veggie burrito bowls are the perfect choice for a healthy, filling, and customizable meal. Packed with vibrant vegetables, black beans, rice, and zesty toppings, this recipe is ideal for meal prep or a quick, satisfying dinner. Loaded with fiber, protein, and flavor, it’s an excellent way to enjoy a Tex-Mex-inspired dish.
Ingredients
- For the Bowl: 2 cups cooked rice (white brown or cilantro-lime rice)
- 1 can black beans
- 1 cup corn kernels
- 1 bell pepper (diced)
- 1 small red onion (diced)
- 1 cup chopped lettuce or mixed greens
- 1 avocado sliced
- 1 cup cherry tomatoes
- For the Dressing: 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1 teaspoon honey or agave (optional)
- Salt and pepper to taste
- Optional Toppings: Salsa or pico de gallo
- Shredded cheese or vegan cheese
- Sour cream or plant-based yogurt
- Fresh cilantro chopped
- Tortilla chips for crunch
Step By Step Guide
Cook The Base
Prepare the rice as per package instructions and keep it warm. For extra flavor, mix in lime juice and chopped cilantro.
Prepare The Veggies
Dice the bell pepper, onion, cherry tomatoes, and avocado. Chop the lettuce or greens.
Heat The Beans And Corn
In a small pan, heat the black beans and corn for 2–3 minutes, seasoning with a pinch of salt, cumin, and paprika.
Make The Dressing
Whisk together olive oil, lime juice, cumin powder, smoked paprika, honey (if using), and salt and pepper. Adjust seasoning to taste.
Assemble The Bowl
In each bowl, start with a base of rice. Add black beans, corn, bell peppers, onion, lettuce, tomatoes, and avocado.
Top And Serve
Drizzle the dressing over the bowl. Add optional toppings like salsa, cheese, or tortilla chips. Garnish with fresh cilantro.
