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A dinner serving of two plates with colorful tex mex ingredients. These tortilla less Vegetarian Burrito Bowls are filling and flavorful.
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Vegetarian Burrito Bowls

Vegetarian Burrito Bowls made from starch using wholesome ingredients. This popular recipe makes Chipotle style burrito bowls at home at a fraction of the cost.
Course dinner
Cuisine Mexican
Keyword burrito without tortilla, chipotle burrito bowl copycat, easy burrito bowl, gluten free bowl, mexican burrito bowl, vegan bowl, vegetarian burrito bowls
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 6 -8 servings
Calories 281kcal

Ingredients

Cilantro Lime Rice

  • 1 cup white rice brown rice or quinoa
  • 1.25 cup water
  • 1 tbsp oil
  • 1 Lime juiced optional for Cilantro lime rice
  • ¼ cup cilantro finely chopped
  • Salt and pepper - adjust to taste

Fajita Veggies

  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 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 vegan if preferred)
  • Sour cream choose vegan if preferred
  • 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 : 1) 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. 2) Close the Iid and press manual or pressure cook mode for 5 mins. Followed by quick release. Fluff with the fork before using.
  • Stove top - 1 ) Heat a heavy bottom sauce pan on medium heat. Add oil followed by washed and drained rice, 2 cups water and salt. 2 ) 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.  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!

Nutrition

Serving: 1-2 cups | Calories: 281kcal | Carbohydrates: 50g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 628mg | Fiber: 7g | Sugar: 7g