Vegetarian Burrito Bowl Recipe
Introduction
This vegetarian burrito bowl is a vibrant and flavorful meal, perfect for a quick lunch or dinner. Packed with sweet bell peppers, black beans, and aromatic spices, it’s a colorful bowl that satisfies without any meat.
Ingredients
- 1 lb mini sweet bell peppers, sliced (around 3 cups)
- 1 medium onion, diced
- 8 cloves garlic, finely diced
- 1.5 tablespoons olive oil
- Juice of 1 lime
- 1 teaspoon sea salt
- 1/4 teaspoon pepper
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 can black beans, drained
- 5 cups cooked white rice
- Sour cream, for serving
- Freshly grated colby jack cheese, for serving
- Sliced avocado, for serving
- Salsa, for serving
Instructions
- Step 1: Cook the rice according to package instructions. A rice cooker works well for easy and consistent results.
- Step 2: In a large skillet, heat olive oil over medium-high heat. Add sliced bell peppers, diced onion, and garlic.
- Step 3: Sauté the vegetables for 8-10 minutes, or until the onion becomes translucent and the peppers soften slightly.
- Step 4: Stir in the black beans, lime juice, sea salt, pepper, cumin, and chili powder. Mix well to combine all the flavors.
- Step 5: Continue to cook for another 2-3 minutes, until everything is heated through and aromatic.
- Step 6: To serve, spoon the warm vegetable and bean mixture over the cooked white rice.
- Step 7: Top with sliced avocado, sour cream, freshly grated colby jack cheese, and salsa to taste. Enjoy with tortilla chips for a delightful crunch.
Tips & Variations
- Swap white rice for brown rice or quinoa for a nuttier flavor and extra fiber.
- Add corn or diced tomatoes to the sauté for added color and sweetness.
- Use smoked paprika instead of chili powder to introduce a smoky depth.
- Garnish with fresh cilantro or chopped green onions for brightness.
- For a vegan option, skip the sour cream and cheese or use dairy-free alternatives.
Storage
Store leftover burrito bowl components separately in airtight containers in the refrigerator for up to 3 days. Reheat the vegetable and bean mixture and rice in the microwave or on the stove until warmed through. Add fresh toppings after reheating to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of beans in this recipe?
Yes, pinto beans or kidney beans work well as substitutes. Just drain and rinse before adding.
Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free, making this dish safe for those avoiding gluten. Just be sure to use gluten-free salsa and toppings.
PrintVegetarian Burrito Bowl Recipe
This Vegetarian Burrito Bowl recipe features a vibrant mix of sautéed sweet bell peppers, onions, garlic, and black beans seasoned with cumin and chili powder, served over fluffy white rice. Topped with creamy sour cream, freshly grated Colby Jack cheese, sliced avocado, and zesty salsa, this dish makes for a flavorful and satisfying meal perfect for lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Ingredients
Vegetable and Bean Mixture
- 1 lb mini sweet bell peppers, sliced (around 3 cups)
- 1 medium onion, diced
- 8 cloves garlic, finely diced
- 1.5 tablespoons olive oil
- 1 teaspoon sea salt
- 1/4 teaspoon pepper
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 can black beans, drained
- juice of 1 lime
Base
- 5 cups cooked white rice
Toppings
- Sour cream, to taste
- Freshly grated Colby Jack cheese, to taste
- Sliced avocado, to taste
- Salsa, to taste
Instructions
- Cook the Rice: Prepare 5 cups of white rice according to the package instructions. Using a rice cooker or stovetop method will yield tender, fluffy rice perfect for your burrito bowl base.
- Sauté Vegetables: In a large skillet, heat 1.5 tablespoons of olive oil over medium-high heat. Add the sliced mini sweet bell peppers, diced onion, and finely diced garlic. Cook, stirring occasionally, for 8-10 minutes until the onions become translucent and the peppers soften.
- Add Beans and Seasonings: Stir in 1 can of drained black beans, juice from 1 lime, 1 teaspoon sea salt, 1/4 teaspoon pepper, 2 teaspoons cumin, and 1 teaspoon chili powder. Mix well to combine all the flavors evenly.
- Heat Through: Continue cooking the mixture for an additional 2-3 minutes on medium-high heat until everything is heated through and fragrant.
- Assemble the Bowl: Spoon the warm vegetable and bean mixture over the prepared white rice in serving bowls.
- Add Toppings: Top each bowl with sour cream, freshly grated Colby Jack cheese, sliced avocado, and a generous spoonful of salsa according to your preference.
- Serve and Enjoy: Optionally serve with tortilla chips on the side for an added crunchy texture and extra dipping fun.
Notes
- Use fresh lime juice for the best zesty flavor; bottled lime juice can be used but may alter taste slightly.
- For a spicier version, add chopped jalapeños or a dash of hot sauce to the veggie mixture.
- This recipe can be easily made vegan by omitting sour cream and cheese or substituting with vegan alternatives.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated stovetop or microwave.
- Try brown rice or quinoa as a healthier base alternative.
- For extra protein, consider adding cooked grilled tofu or tempeh.
Keywords: vegetarian burrito bowl, black beans, sautéed peppers, rice bowl, easy vegetarian meal, Mexican inspired, healthy dinner, quick burrito bowl
