Vegetarian Burrito Bowls
A satisfying and healthier homemade version of a popular fast-food Mexican dish, these Vegetarian Burrito Bowls are packed with flavor and colorful ingredients.
20 min
Prep
50 min
Cook
4
Serves
510
Calories
Macros · per serving
16g protein
76g carbs
20g fat
Ingredients
For 4 servings
- 1.5 cups brown rice
- 3 cups water
- 1 can black beans
- 1 cup corn kernels
- 1 red bell pepper
- 1 green bell pepper
- 1 onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- salt — to taste
- black pepper — to taste
- 1 avocado
- 1 lime
- 1/4 cup fresh cilantro
- 1 cup cheddar cheese
- 1/2 cup sour cream
Instructions
- 1
Rinse the brown rice under cold water, then combine with 3 cups of water in a pot. Bring to a boil, reduce heat to low, cover, and simmer for 40-45 minutes until the rice is tender.
- 2
While the rice is cooking, drain and rinse the black beans. Set aside.
- 3
Dice the red and green bell peppers, and onion. Mince the garlic cloves.
- 4
In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sauté for 2-3 minutes until fragrant.
- 5
Add the diced bell peppers to the skillet and continue to sauté for another 5-7 minutes until the peppers are soft.
- 6
Stir in the black beans, corn kernels, cumin, chili powder, salt, and black pepper. Cook for another 5 minutes to heat through and blend flavors.
- 7
Halve, pit, and dice the avocado. Squeeze lime juice over the avocado to prevent browning.
- 8
Once the rice is done, fluff with a fork and distribute evenly in four bowls.
- 9
Top each bowl with the sautéed vegetable and bean mixture, diced avocado, shredded cheddar cheese, a dollop of sour cream, and garnish with fresh cilantro.
Cook it this week.
NeatEat plans Vegetarian Burrito Bowls — and the rest of your week — around your budget, groceries included.