Vegetarian Burrito Bowls
These healthy, hearty and delicious vegetarian Burrito bowls are loaded with flavor and chock full of veggies and greens, perfect for a filling meal . Burrito Bowls are packed with rice, black beans, colorful peppers, corn ,crunchy lettuce and topped with tangy salsa and creamy avocado sauce for a wholesome, plant based and gluten free dish.
WHAT IS A BURRITO BOWL
A Burrito bowl is all the stuff you find stuffed in a burrito but without a tortilla! All the delicious burrito fillings are served in a bowl instead ; rice , beans and plenty of veggies!
SUPER FLAVORFUL INGREDIENTS FOR BURRITO BOWL
Black Beans: Protein rich black beans has hearty, earthy flavor. For ease, use canned ones, just drain and rinse before using. Raw black beans can also be used, just soak 1/4 cup the night before and cook next day. If you can’t find black beans, they can be substituted with red kidney beans or pinto beans.
Rice: I used brown rice because it has a nice nutty flavor ,however cooked white rice can also be used. A day old rice works best.
Vegetables: Colorful peppers, frozen/canned corn and chopped plum or cherry tomatoes for the beautiful colors and flavors.
Salsa: For convenience, use bottled store bought salsa or make Pico De Gello with chopped onions, tomatoes,green chillies, coriander, lime juice, salt and pepper.
Lettuce: Shredded Iceberg or Romaine lettuce add freshness and crispiness. Use more or less according to the taste.
Taco Seasoning
Avocado sauce: It is completely optional and you can definitely use store bought guacamole instead of avocado sauce but this sauce will make this Burrito bowl extra special and restaurant worthy! Just blitz together avocado, coriander leaves , chillies, lime juice, garlic, salt and pepper and the spicy , super flavorful avocado sauce is ready!
Toppings: Tortilla chips, Jalapenos, coriander leaves, lime wedges , cheese, chopped spring onions! You can add whatever you like, every topping you add will make these burrito bowls more and more delicious!
Vegan option:
Skip cheese for Vegan version or use the vegan variety.
How to make Burrito Bowls :
Burrito bowls are really simple to make. You just have to prepare the vegetables and then make the Mexican style rice. Cook the rice first, I used brown rice and the water to rice ratio is 2:1. Let the rice cool down for some time or you can make it the day before. Normally plain rice is used with some coriander and lime juice, and then black beans are added on top, however I gave a little twist and made Mexican style beans and pepper rice and they are just irresistible. Mexican rice can be stored in Fridge for 2-3 days .
Assembly:
Start by making base of rice and immediately add cheese ( if using ) , so it can melt by hot rice, and then go crazy with toppings ! Top with shredded lettuce, halved cherry tomatoes, tangy salsa, creamy avocado sauce, tortilla chips, chopped fresh coriander, spring onion greens, pickled jalapenos and lime wedges . A super healthy dinner, loaded with fibre and vitamins that everyone will love , is ready!!
More Mexican Recipes To Try :
”If you try this recipe I would love to hear from you! I would appreciate if you could leave a review or a comment below !! Please feel free to share your feedback and suggestions as well! Thank you so much.”
Cuisine : Mexican Course : Main Serves: 3-4
Ingredients:
For Mexican Rice:
- Brown rice: 1 cup
- Olive oil : 2 tbsp
- Onion: 1 , chopped
- Garlic: 2-3 cloves, minced
- Spring onions: 5-6, Chop green and white part separately
- Green Pepper: 1/2 green and 1/2 red, chopped in small pieces ( you can use 1 green OR 1 red as well )
- Corn : 1/2 cup ( I used frozen , if you are using fresh, boil before adding to the rice )
- Taco seasoning: 3 tbsp
- Salt: according to taste
- Black Pepper: 1/2 tsp
- Lime juice: juice from 1/2 lemon
- Fresh coriander leaves: 2 tbsp, chopped
Other Ingredients:
- Salsa: 1.5 cups , Store bought or just finely chop 1 red onion, 2 tomatoes, 1 green chilli and 2 tbsp fresh coriander. Season with salt , black pepper and lime juice.
- Lettuce: 1 cup, shredded
- Pickled Jalapenos; 1/2 cup (optional )
- Guacamole or avocado sauce: 1 cup (Recipe of avocado sauce is here )
- Grated Cheddar Cheese: 1/2 cup
- Tortilla chips : 1 cup
Prepare Mexican rice:
- First of all, cook brown rice according to package instructions and keep the cooked rice aside.
- Heat oil in a broad non stick pan, add onions and saute on medium heat for 1 minute.
- Next, add spring onion whites and garlic, and cook for 1 more minute.
- Add corn and chopped pepper and mix nicely. Cook on medium heat for 3-4 minutes, till the pepper is cooked.
- Next , add tomatoes and mix. Cook for 1-2 minutes, till tomatoes are a bit soft.
- Add taco seasoning and give everything a good stir.
- Now, add cooked rice and beans and mix everything nicely. Add salt and pepper.
- When everything is well combined, add spring onion greens and coriander.
- Squeeze half a lemon in it and mix.
- Taste and adjust the seasonings.
- Keep it aside.
Assembling the Burrito Bowls :
- To assemble Burrito Bowls, place a generous serving of Mexican rice in individual serving bowls.
- Add a layer of cheese on hot rice.
- Now top with shredded lettuce, halved cherry tomatoes , pickled jalapenos, chopped fresh coriander, salsa, avocado sauce, spring onion greens, lime wedges and tortillas chips as desired ! Enjoy!
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