These Vegetarian Burrito Bowls are powered by plant-based protein and perfect for quick weeknight dinners. Loaded with rice, quinoa, black beans, sautéed peppers and onions, fire-roasted corn, avocado, and plenty of toppings, they’re easy to customize and great for leftovers.
Why You’ll Love It
- Quick & easy — comes together in about 25 minutes for an easy weeknight meal
- Perfect for meal prep — the ingredients store and reheat well for easy leftovers
- Totally customizable — mix and match your favorite grains, veggies, salsa, cheese, and toppings
Nutrition Highlights
- Plant-based protein — black beans and quinoa add satisfying plant-based protein
- Fiber-filled — beans, whole grains, vegetables, and avocado provide plenty of fiber
- Packed with plants — an easy way to add a variety of colorful vegetables and whole grains to your meal
Ingredients
Makes approximately 4 servings
Rice
- ½ cup uncooked white rice
- ½ cup uncooked brown rice
- 1 cup cooked quinoa (optional)
- 1 lime, juiced
- Salt
Peppers & Onions
- 1 yellow onion, sliced
- 2 bell peppers, sliced
- 1 tablespoon avocado oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- Cracked black pepper, to taste
Corn
- 2 cups frozen fire-roasted corn
- 1 teaspoon avocado oil
For the Bowls
- 1 (15 oz) can black beans, drained and rinsed
- 1 avocado, sliced or diced
- Salsa, to taste
- Shredded cheese, to taste
- Southwest-style crunchy topping with tortilla strips and pepitas, optional
Instructions
1. Cook the Rice
Cook the white and brown rice according to package or rice cooker directions.
2. Prep the Vegetables
Slice the onion and bell peppers while the rice cooks.
3. Sauté the Peppers & Onions
Heat avocado oil in a skillet over medium-high heat. Add the onion and sauté for a few minutes, then add the bell peppers. Season with smoked paprika, garlic powder, onion powder, oregano, and cracked black pepper. Cook for about 20 minutes, stirring occasionally, until tender and caramelized.
4. Cook the Corn
Heat avocado oil in a separate skillet. Add the frozen fire-roasted corn and sauté until heated through and lightly browned.
5. Finish the Rice
Once the rice is cooked, add fresh lime juice and stir to combine. If desired, mix in the cooked quinoa.
6. Assemble the Bowls
Divide the rice and quinoa mixture between bowls. Add black beans, sautéed peppers and onions, fire-roasted corn, avocado, salsa, and shredded cheese.
7. Add the Toppings
Finish with a Southwest-style crunchy topping with tortilla strips and pepitas, if desired. Enjoy!
Meal Prep & Storage
Store the rice and quinoa, beans, cooked vegetables, and corn in airtight containers in the refrigerator for up to 3–4 days. Keep the avocado, salsa, and crunchy toppings separate and add them just before serving.
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