Vegetarian Burrito Bowls are bursting with flavors and extremely satisfying. They are healthy, fresh and very easy to make.

Isn’t it so satisfying to make a restaurant style crave worthy meal at home ? My family absolutely loves it.

These scrumptious bowls are favorite food for adults and children alike. A delightful flavor fiesta for everyone. These vegetarian burrito bowls are gluten free and vegan ( use plant based cheese and sour cream)

Chipotle style burrito bowls are packed with beans ( pinto or black ) , fajita veggies, cilantro lime rice, Mexican corn and delicious toppings like Pico de Gallo, guacamole and shredded cheese.

Make them at home at a fraction of the price than take-out!

These veggie bowls make a wonderful meal good for lunch or dinner. Perfect for weekday, weeknight or the weekend.

Any time you crave a dynamite Mexican fiesta! There’s really something for everyone with this one.

WHAT IS A BURRITO BOWL

Burrito bowls are deconstructed versions of traditional stuffed burritos. You can add everything you would put in a burrito, just without the tortilla wrap.

Just like a DIY Taco bar, you can make DIY burrito bowls. You can build your bowl as you like it. Just like restaurants, a variety of fresh as well as ready-made toppings make it a super enjoyable meal.

IS BURRITO BOWL HEALTHY?

Burrito bowls are wholesome and filling. They make satisfying square meals. They are packed with fiber and plant protein from beans, nutrients from colorful veggies, and healthy fat from avocado.

WHAT ARE THE MAIN COMPONENTS OF VEGAN BURRITO BOWL

1. You start off with a layer of cooked rice. Typically cilantro lime rice ( white or brown) . You can get creative and make all in one Enchilada Rice. For the low carb option, choose cauliflower rice or lettuce.
2. Second layer is seasoned beans. You can use black beans or pinto beans.
3. Depending upon your favorite, you can add various meats, seasoned tofu or fajita veggies as a third layer.
4. Then you can pile it up with all the toppings. Typically, add either mild, medium or spicy salsa, Pico de Gallo, corn salad, guacamole, sour cream, cheese ( choose plant based) and lettuce.

Our Easy Mexican/ Tex-Mex recipes

Ingredients

Cilantro Lime Rice

1 cup white rice, brown rice or quinoa
1.25 cups water
1tbsp. oil
¼ cup lime or lemon juice
¼ cup cilantro finely chopped,
Salt and pepper – adjust to taste

Fajita Veggies
1 each – red , yellow and green bell pepper
3 cloves Garlic minced
1 red onion
1 tbsp. Taco seasoning
Salt, red pepper flakes and black pepper – adjust to taste

Seasoned Beans – Black beans or Pinto Beans

1 cup bean – washed and drained
2.5 cups water
1 onion
1 bay leaf
3 cloves garlic
Salt and pepper to taste
( alternative is to use 1- 15oz can of seasoned beans)

Pico de Gallo (onion tomato salad)
1 red onion finely chopped
2 red tomatoes finely chopped
1 jalapeno finely chopped – adjust to taste
Handful of cilantro leaves chopped
1 teaspoon lemon or lime juice
Salt and black pepper to taste

Optional Toppings (choose as many as you like)

Guacamole
Shredded Mexican Cheese blend or any of choice, ( choose plant based for vegan)
Sour cream ( choose plant based if vegan )
Shredded Lettuce
Salsa
Cilantro – roughly chopped
Lime / Lemon wedges
Tortilla chips

Instructions

To Make Plain Rice:

Wash the rice grain thoroughly 3-4 times until the water runs clear.

You can make rice in Instant Pot or on the stove top. I am using Basmati rice.

Instant Pot:

Start the pot on Sauté mode and once hot, add oil followed by washed and drained rice, 1.25 cups water and salt. Mix well.

Close the lid and press manual or pressure cook mode for 5 mins. Followed by quick release. Fluff with the fork before using.

Stove top – Heat a heavy bottom sauce pan on medium heat. Add oil followed by washed and drained rice, 2 cups water and salt.

Let it come to boil. Reduce the flame or heat to low. Cover and cook for 15 minutes till water is absorbed. Rice morsel should be tender.

Check in between if more water is required. Once done, switch off the flame and let it sit covered for 5 mins.

To Make Cilantro Lime Rice

Make plain rice using one of the above methods. Let it cool down for 30 minutes. Add finely chopped cilantro, salt, crushed black pepper and lime juice. Using a fork mix everything well.

To Make Beans : Black and Pinto beans

Instant Pot Method :

Place 1 cup washed beans , 2.5 cups water, 1 small onion, couple cloves of garlic, 1 bay leaf in Instant Pot. Close the lid and choose Pressure Cook or Manual for 30 minutes. Let the pressure release naturally.

Add salt, pepper and ground cumin. Your beans are ready to serve.

Stove top:

Place 1 cup washed beans , 2-3 cups water, 1 small onion, couple cloves of garlic, 1 bay leaf in a heavy bottom sauce pot. Cover and cook on medium high heat for 30 minutes.

Season with salt, pepper and ground cumin.

For a quick fix, use canned beans. Drain the liquid and rinse them well. Season them with salt, pepper and ground cumin.

To Make Fajita Veggies:

Add oil to a skillet on high heat. Stir in the bell peppers and onions and cook for 3-5 minutes before stirring.

Once the veggies are half cooked, add in the spices and stir. Cook for 2 more mins. The veggies should be cooked but have a nice crisp texture.

To Make Pico de Gallo:

Chop onion, tomatoes, jalapeños, cilantro. Mix well. Add salt, lime (or lemon) juice. Mix well and serve cold.

To make Mexican Corn Salad

Mix together steamed corn, chopped cilantro, jalapeño, and red onion, lemon juice and chili lime seasoning.

How to Serve it as a bowl

Start off with rice. Then add beans, fajita veggies, corn and tomato salad, guacamole and chopped romaine lettuce. Additionally, you can add Mexican shredded cheese, sour cream, extra cilantro and lime wedges. Enjoy!

How to Meal Prep Vegetarian Burrito Bowls:

Rice, beans and fajita veggies can be made a couple of days ahead and refrigerated in an airtight container.

Use pre shredded lettuce and cheese to save time. Instead of Pico, you can also buy salsa in the store and use it.

Make fresh guacamole just before serving.

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Vegetarian Burrito Bowls