Recipe: Veggie Burrito Bowl
Meatless meals have their place on any table, especially when they are as simple and adaptable as this veggie burrito bowl. We’ve included a ‘swap’ for every part of this dish, making it a meal you can easily create with whatever you have on hand. Check the fridge, freezer, and pantry to inspire your custom burrito bowl combination. And bowls like this can be a staple on the menu without the risk of boredom – just rotate your proteins, grains, and/or veggies for variety. Feeling really adventurous? Swap the spices for your favorite blend (Italian, Indian, Mediterranean, etc). The sky is the limit. Now let’s get cooking!
Veggie Burrito Bowl
Serves 4
Ingredients:
- 1 C dry brown rice
- 1 Tbsp cooking oil
- 10 oz bag frozen fajita veggies
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried cilantro
- 2 tsp chili powder
- 1 tsp cumin
- Salt and pepper
- 14.5 oz can black beans, drained, and rinsed
- 1 head romaine lettuce
- 1 C of your favorite jarred salsa, divided
- 1/2 C shredded cheese, divided (Optional)
- 1/2 C sour cream, divided (Optional)
- 1 sliced avocado, divided (Optional)
- Chopped cilantro (optional)
Directions:
- Cook the rice according to directions on the bag/box, or here. Typically, the ratio is 1 C rice to 2 C water. Combine in a saucepan, place on the stove over high heat, and bring to a boil. Cover and reduce the heat to low. Simmer for 40 minutes or until the water is absorbed.
- While the rice is cooking, add the oil to the frying pan and place over medium heat. Add the frozen fajita veggies.
- As veggies thaw, add paprika, garlic powder, onion powder, cilantro, chili powder, and cumin. Next, add salt and pepper to taste.
- Allow the veggies to caramelize and brown slightly, then add the black beans to the pan. Heat through for 2-3 more minutes.
- When the rice is done, remove from the heat and let it sit for 10 minutes.
- While the beans cook, chop the romaine lettuce into 1/2″ strips.
- Fluff the rice and divide it equally between 4 serving bowls. Top each with 1/4 of the veggie and bean mixture, followed by a handful of shredded lettuce. Add 1/4 C of your favorite salsa and other optional toppings of your choosing.
Swaps:
- For the brown rice: quinoa, farro, barley, white rice, cauliflower rice, or canned/frozen corn
- For the black beans: tempeh, chicken, steak, ground beef, mahi mahi, shrimp, lentils, or chickpeas
- For the veggies: sautéed fresh peppers/onions, shredded cabbage, or your favorite frozen veggie mix
- For the lettuce: mixed greens, spinach, or kale
- For the salsa: fresh tomatoes and onion, or guacamole
Look here for more veggie-focused bowl ideas!
