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Easy Vegetarian Burrito Bowls
Vegetarian Burrito Bowls are easy to make, healthy chipotle style bowls loaded with rice, black beans, pico de gallo, fajita veggies , corn, lettuce and cheese. Serve with side of guacamole and sour-cream and enjoy a delicious wholesome meal! Vegan, gluten-free and meal-prep friendly!!
Ingredients
Rice
- 1 cup white rice or use brown rice or quinoa
- 1 cup water
- ¼ teaspoon salt adjust to taste
- 1 tablespoon oil
- 1 Lime juiced, optional for Cilantro lime rice
- ¼ cup cilantro finely chopped, optional for Cilantro lime rice
Pico de Gallo (onion tomato salad)
- 1 red onion finely chopped
- 2 roma tomato finely chopped
- 1 jalapeno finely chopped adjust to taste
- Salt and black pepper to taste
- ½ Lemon or lime juiced adjust to taste
Fajita Veggies
- 1 red bell pepper
- 1 orange bell pepper
- 1 red onion
- 1 teaspoon dry oregano
- 1 tablespoon Taco seasoning or use combination of cumin powder and red chili powder.
- Salt and black pepper adjust to taste
For Serving (as needed)
- Mexican Black Beans
- Guacamole
- shredded Mexican Cheese blend or any of choice, or use vegan alternative
- sour cream or yogurt or use vegan alternative
- shredded Lettuce
- Tortilla chips optional
- Cilantro roughly chopped
- Lime wedges
Instructions
To Make Plain Rice:
- Wash the rice thoroughly 3-4 times until the water runs clear. You can make rice in Instant Pot or on stove top using traditional pressure cooker or cooking pot. Water ratio and cooking time will vary depending on the brand and quality of rice.
- Instant Pot - Start the pot on Saute mode and once hot, add oil followed by washed and drained rice, 1 cup water and salt. Mix well. Close the Iid and press manual or pressure cook mode for 5 mins. Followed by quick release. Use the fork to fluff up the rice.
- Pressure cooker - Heat the cooker on medium heat and and once hot, add oil followed by washed and drained rice, 1 cup water and salt. Mix well. Close the Iid and cook for 1 whistle. . Allow natural release. Then fluff with fork.
- Cooking pot - Heat a thick bottomed pan on medium heat and once hot add oil followed by washed and drained rice, 2 to 2.5 cups water and salt. Cook on medium flame and get it to a boil. Cover and cook on low flame till water is absorbed. Check in between if more water is required. Fluff with a fork and see if the rice is cooked. Once done, switch off the flame and let it sit covered for 5 mins. Then fluff with fork.
To Make Cilantro Lime rice
- Allow the plain rice cooked using one of the above method to cool. Add finely chopped cilantro and lime juice, toss well.
To Make Mexican black beans
- I usually make my beans at home using my no-soak recipe for homemade Mexican black beans which are made from scratch using stove top and Instant Pot.
- For a quick fix, use canned black beans in the homemade Mexican black beans recipe.
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. The idea is to get that char (without burning) which you would get by grilling them.
- Once the veggies are half cooked, add in the spices and stir. Cook for 2 more mins. The veggies should be half cooked and still retain their shape. Remove from the heat and serve or store.
- To store let them cool completely before storing them in airtight container in fridge for couple of days.
To Make Pico de gallo
- Chop onion, tomatoes, jalapeños (optional, skip if you don't like it hot/spicy), cilantro. Add salt and generous amount of lime (or lemon) juice. Mix well and pico is ready!!
To Make Fresh Homemade Guacamole
- I've a detailed detailed guacamole recipe here!!
- For quick fix, used diced avocados
To Assemble the bowl
- Place a generous serving of the rice in the serving bowl. Top with black beans, fajita veggies, corn, pico, chopped romaine lettuce, Mexican shredded cheese, guacamole, sour cream, tortilla chips and some extra cilantro and lime wedges as desired. Enjoy!
Notes
Meal Prep -
- Rice, Black beans and fajita veggies can be made couple of days ahead and refrigerated in airtight container.
- Similarly Shred lettuce and cheese and store in airtight container.
- The only thing to make is salsa and guac which can be made just before serving. Quick hack!!
- Use pico de gallo, a tablespoon or two to the mashed avocados to make a quick guacamole!!
- Prep the pico ahead of time and refrigerate in airtight container and then just before serving mash the avocados, add the pico, mix and serve!!
- Meal prep on weekend and enjoy delicious homemade chipotle veggie bowl at home!!
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