Vegetarian Burrito Bowl inspired with Chipotle veggie burrito bowl. This healthy burrito bowl is made with rice, beans, salsa, sautéed veggies, and guacamole. Serve this Mexican dish with Nachos. It tastes better than take out. Do try this easy burrito bowl recipe at home.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Main
Cuisine: Mexican
Servings: 2people
Calories: 280kcal
Author: Preeti
Ingredients
For the cilantro-lime rice
1cupuncooked rice
salt to taste
½teaspoonblack pepper powder
2tablespooncilantro(coriander leaves)
1teaspoonlemon juice
For the sautéed vegetables
1onionsliced
bell pepper(green & red), sliced
1teaspoonfajita seasoning
1teaspoonlemon juice
For the beans
1teaspoongarlicfinely chopped
1(15-ounce) black beans, drained and rinsedsubstitute red kidney beans
1teaspoonlemon juice
½teaspoonfajita seasoning
1tablespooncilantro
For the salsa
1cuptomatoes
½cuponion
1cupfrozen corn(optional)
¼ cupcilantro
salt to taste
Jalapeno (add as per taste)
1teaspoonlemon juice
For the guacamole
2ripe avocados
½cuptomatochopped
¼cuponion chopped
¼cupcilantrochopped
2teaspoonlemon juice
salt to taste
½teaspoonblack pepper powder
Instructions
Preparations
Rinse rice 3-4 times until the water runs clear. Pressure cook the rice by adding the required quantity of water for 3-4 whistles & set it aside. Fluff the rice with a fork. Let it cool down completely.
Prepare Fajita Seasoning - In a small mixing bowl combine 2 teaspoon paprika, ½ teaspoon cayenne pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon cumin powder, 1 teaspoon dried oregano, 1 teaspoon salt to taste, and ½ teaspoon black pepper powder.
Making the burrito bowl
Cooking the beans - Heat 1 teaspoon oil over medium heat. Saute garlic for 30 seconds. Add the beans. Add lemon juice, & fajita seasoning. Cook until the water dries up. Taste and add salt if required. Remove from heat, add cilantro & set it aside.
Saute the vegetables - Heat 1 teaspoon oil in a pan over high heat. Saute the bell pepper & onion for 3-4 minutes. Make sure they retain the crunch. Add fajita seasoning, and lemon juice.Taste and add salt if required. Remove from the heat. Set it aside.
Making tomato corn salsa - In a mixing bowl, combine tomato, onion, corn (optional), cilantro, salt, jalapeno, and lemon juice. Tomato & corn salsa is ready. Set it aside.
Guacamole - Cut the avocado in half. Discard the seed & scoop out the pulp. Mash with a fork. Do not overdo it; we need some chunks of avocado. Add tomato, onion, cilantro, lemon juice, crushed black pepper & salt.
Cilantro-lime rice - In a mixing bowl, add cooked rice, salt, crushed black pepper, lemon juice, and cilantro to cooked rice. Stir to combine & set it aside.
Assembling & layering the bowl - Divide rice into serving bowls. Top it with salsa, cooked beans, sautéed veggies, and guacamole.
To finish it I like adding some pickled jalapeno, Nachos & cheese. This is optional.
Video
Notes
For meal-prep - Make the rice, beans, and sautéed vegetables in advance. Store it in separate airtight containers in the refrigerator. Stays good for 3-4 days. Make sure to store within 2 hours of cooking.
Cut the ingredients (onion, tomato, and cilantro) to prepare salsa & keep it in an airtight container without adding the seasoning. It saves time. The same ingredients will be used to make guacamole.
Always make salsa & guacamole fresh. Salsa will release water after the addition of salt in it. Guacamole if not kept properly, may get oxidized and turn brown.
Fajita seasoning already has salt in it so add salt to the recipe accordingly.
While sautéing the vegetables to make Fajita, cook over high heat. Otherwise, it will not remain crisp.
You can slice the avocados & top them over the burrito bowl to substitute the guacamole.
Skip adding jalapenos to the salsa, if you prefer less spicy. Or add more if you prefer spicy.