LunchMain Course

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; 1 tbsp olive oil; 0.5 pcs yellow onion diced; 2 clove garlic minced; 425 g black beans canned, rinsed and drained; 1 cup corn frozen or canned, drained; 1 tsp chili powder; 0.5 tsp cumin; 0.5 tsp paprika; 0.5 tsp salt; 1 pcs lime juiced; 2 pcs tomato diced; 0.25 pcs red onion finely diced; 0.25 cup cilantro chopped; 0.5 pcs jalapeño minced (optional) (optional); 2 pcs avocado diced; 2 pcs green onion sliced

This vibrant vegetarian burrito bowl is packed with flavor and satisfying textures. It features seasoned black beans and corn, fluffy rice, fresh salsa, and creamy avocado, making for a wholesome and customizable meal.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Easy
Per serving: 532 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

1 cupbrown rice, uncooked
2 cupwater
1 tbspolive oil
0.5 pcsyellow onion, diced
2 clovegarlic, minced
425 gblack beans, canned, rinsed and drained
1 cupcorn, frozen or canned, drained
1 tspchili powder
0.5 tspcumin
0.5 tsppaprika
0.5 tspsalt
1 pcslime, juiced

salsa

2 pcstomato, diced
0.25 pcsred onion, finely diced
0.25 cupcilantro, chopped
0.5 pcsjalapeño, minced (optional)(optional)

topping

2 pcsavocado, diced
2 pcsgreen onion, sliced

Equipment

saucepan · large skillet · knife · cutting board · spoon · serving bowls

The method

Step by step

1
Cook the brown rice according to package instructions, typically by combining rice and water in a saucepan, bringing to a boil, then reducing heat to low, covering, and simmering for 20-25 minutes until water is absorbed.
About 25 min
Cook’s note: For extra flavor, cook rice with a pinch of salt and a bay leaf.
2
While the rice cooks, prepare the black bean and corn mixture. Heat olive oil in a large skillet or pan over medium heat.
About 2 min
3
Add the diced yellow onion to the skillet and sauté for 3-5 minutes until softened and translucent.
About 4 min
4
Stir in the minced garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
5
Add the rinsed black beans, corn, chili powder, cumin, paprika, and salt to the skillet. Stir well to combine all ingredients.
About 1 min
6
Cook the bean and corn mixture for 5-7 minutes, stirring occasionally, until heated through and the flavors have melded.
About 6 min
7
Squeeze in the juice from the lime and stir once more. Remove the skillet from the heat.
About 1 min
8
Prepare the fresh salsa by combining the diced tomato, finely diced red onion, chopped cilantro, and minced jalapeño (if using) in a small bowl.
About 5 min
Cook’s note: Adjust jalapeño quantity to your spice preference.
9
To assemble the bowls, divide the cooked brown rice among four serving bowls.
About 1 min
10
Top the rice with generous portions of the black bean and corn mixture.
About 1 min
11
Garnish each bowl with the fresh salsa, diced avocado, and sliced green onion.
About 2 min
Cook’s note: Add a dollop of plain Greek yogurt or a drizzle of hot sauce for extra flavor.

Per serving

Nutrition

78%Score

Calories: 531.9kcal
Protein: 18g
Carbs: 84.5g
Fat: 17.4g
Fibre: 19.3g
Sugar: 8.5g

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

Keep it good

Storage

Store leftover components of the burrito bowl separately in airtight containers in the refrigerator.

Reheating

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