Main CourseLunchDinner

Vegetarian Burrito Bowl

Name: Vegetarian Burrito Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 1 cup brown rice uncooked; 2 cup water; 425 g black beans canned, rinsed and drained; 1 cup corn fresh or frozen; 1 tbsp olive oil; 0.5 pcs yellow onion chopped; 2 clove garlic minced; 1 tsp chili powder; 0.5 tsp cumin; 0.5 tsp paprika; 0.25 tsp salt; 0.13 tsp black pepper; 1 pcs lime juiced; 0.25 cup cilantro fresh, chopped; 1 pcs avocado diced; 1 cup cherry tomato halved; 0.25 pcs red onion thinly sliced

A flavorful and satisfying vegetarian burrito bowl, packed with seasoned black beans, fluffy rice, fresh vegetables, and a zesty lime dressing. This dish is perfect for a quick weeknight dinner or a healthy meal prep option.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Easy
Per serving: 457 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

base

1 cupbrown rice, uncooked
2 cupwater

beans

425 gblack beans, canned, rinsed and drained
1 cupcorn, fresh or frozen
1 tbspolive oil
0.5 pcsyellow onion, chopped
2 clovegarlic, minced
1 tspchili powder
0.5 tspcumin
0.5 tsppaprika
0.25 tspsalt
0.13 tspblack pepper

dressing

1 pcslime, juiced

garnish

0.25 cupcilantro, fresh, chopped
1 pcsavocado, diced
1 cupcherry tomato, halved
0.25 pcsred onion, thinly sliced

Equipment

saucepan · large skillet · wooden spoon · knife · cutting board

The method

Step by step

1
Rinse the brown rice thoroughly. Combine brown rice and water in a medium saucepan.
About 1 min
2
Bring the rice to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until all water is absorbed and rice is tender. Fluff with a fork.
About 25 min
3
While the rice cooks, heat olive oil in a large skillet over medium heat.
About 1 min
4
Add yellow onion to the skillet and cook until softened, about 3-5 minutes.
About 5 min
5
Stir in garlic, chili powder, cumin, paprika, salt, and black pepper. Cook for 1 minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
6
Add black beans and corn to the skillet. Cook for 5-7 minutes, stirring occasionally, until heated through.
About 7 min
7
Squeeze lime juice over the bean and corn mixture and stir to combine.
About 1 min
8
To assemble the bowls, divide the cooked brown rice among four serving bowls.
About 1 min
9
Spoon the seasoned black bean and corn mixture over the rice.
About 1 min
10
Top each bowl with diced avocado, halved cherry tomatoes, sliced red onion, and fresh chopped cilantro.
About 2 min
Cook’s note: Add a sprinkle of your favorite hot sauce for extra kick.

Per serving

Nutrition

78%Score

Calories: 457.4kcal
Protein: 16.6g
Carbs: 78g
Fat: 11.6g
Fibre: 15.7g
Sugar: 6.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover burrito bowl components separately in airtight containers in the refrigerator for best quality.

Reheating

Reheat rice and bean mixture gently in a microwave or on the stovetop until warm. Add fresh toppings after reheating.