Print

Vegetarian Burrito Bowl Recipe

Print Recipe

★★★★★

4.8 from 77 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Heat Through: Continue cooking the mixture for an additional 2-3 minutes on medium-high heat until everything is heated through and fragrant.
  5. Assemble the Bowl: Spoon the warm vegetable and bean mixture over the prepared white rice in serving bowls.
  6. 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.
  7. 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

Find it online: https://dinewithdylan.com/vegetarian-burrito-bowl-recipe/