Healthy Veggie Burrito Bowl (Mexican Rice Bowl)

5 from 4 votes
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Combine all the flavors of your favorite burrito in a quick to prepare (and meal-prep friendly) veggie burrito bowl. This Tex-Mex/Mexican rice bowl combines cilantro lime rice, beans, vegetables, and guacamole for the ultimate flavor-packed “naked burrito.” Plus, this recipe is super versatile and can be made gluten-free and vegan!

A bowl filled with rice, lettuce, corn, other veggies and corn chips

I love healthy meals in bowls – especially if they come “fully loaded”‘ I’ve already shared this BBQ pulled jackfruit Japanese Donburi bowl and Rainbow Vegetarian Bibimbap. Now it’s the turn of this Tex-Mex veggie burrito bowl. This Mexican rice bowl combines some of my favorite Mexican/Tex-Mex ingredients for a delicious and nutritious vegetarian/vegan burrito bowl that tastes as good as it looks (Delicious!!!).

I love a burrito as much as the next person, but this “naked burrito” (aka a deconstructed burrito in a bowl) allows you to pile up all your favorite fillings with no worry of the burrito unraveling as you eat and covering you in food (or has that only happened to me?!).

Even better, this veggie burrito bowl recipe is perfect for when you want something a little lighter – minus the “bread” product. Although, if you want something a little different – I’ve included an option to use the tortilla to create the healthy burrito bowl. That way, you can snap a piece of the edible bowl off and load it up with toppings. 

A toasted tortilla bowl (Mexican rice bowl) filled with rainbow veggies

Plus, just like any fully-loaded “bowl” meal, you can make them as nutritionally balanced or decadent as you’d like. This particular vegetarian burrito bowl combines protein from the beans, healthy fats from the avocado, fiber from the rice, and tons of vitamins and minerals throughout the choice of vegetables.

Of course, these Mexican rice bowls are also incredibly versatile. I’ve added a list of possible add-ins below in the Ingredients section. Let me know in the comments what your favorite burrito bowl combinations would be!

Simple, Healthy, Versatile Veggie Burrito Bowls

One of the best things about this veggie burrito bowl recipe is how easy it is to meal prep – especially with several different filling combinations.

A veggie burrito bowl filled with rice, lettuce, corn and other veggies

Nearly all of the elements used within these rice bowls can be prepared and stored in airtight containers in the fridge for several days. In fact, the guacamole is possibly the only item I’d make on the day.

To Meal-prep Your Burrito Bowls

First, a few notes. All ingredients should be stored in either an airtight container or fridge/freezer-safe airtight ‘bag.’ Any frozen ingredients will need to be fully thawed in the fridge before using – this is best done overnight.

  • Lime Cilantro Rice: 3-5 days in the refrigerator|3 months in the freezer.
  • Kidney Beans: 5 days in the refrigerator|6 months in the freezer.
  • Sweet Corn: I tend to use frozen or canned sweetcorn for this veggie burrito bowl recipe. However, you can buy and cook your own corn. Store in the fridge and use within 2-3 days. You can also make some oven-roasted corn.
  • Tomatoes: 3 days in the refrigerator|6 months in the freezer.
  • Red Onion: Chopped onion will last 7-10 days in the fridge|6-8 months in the freezer. To slightly mellow the harsh bitterness of raw onion, squeeze over a little lemon/lime juice and allow to ‘soak’ or soak them in cold water for 30 minutes. 
  • Lettuce: This is probably the hardest element to keep ‘fresh’ once chopped. I’ve found the best results for longer-term freshness is to chop, pat dry, and store the lettuce in airtight mason jars. Use within a few days – if you’re lucky, you’ll get a week of freshly chopped lettuce. Remove any leaves that start to brown – which can speed up the spoilage of the other leaves.

Lettuce Hack: if you notice your lettuce going a bit limp, you can actually rehydrate it by tossing it into a container with some iced water for up to half an hour to bring life back into it in time for dinner.

Personally, I like my food as fresh as possible. For that reason, I meal-prep the lime cilantro rice and kidney beans and the rest I prepare (within minutes!) on the day – making enough for a leftover veggie burrito bowl the next day.

The Ingredients

  • Tortilla chips: or homemade pita chips/tortilla chips (chop them up and broil for a few minutes on each side till toasted). You could also use these potato skin chips.
  • Lime cilantro rice: or your rice/grain of choice (quinoa, brown rice, etc.). You could also mix this avocado cilantro sauce into your rice for an alternative.
  • Red kidney beans – or Pinto beans, black beans, chickpeas (like these Lightly Spiced Easy Crispy Chickpeas), or refried beans (frijoles).
  • Lettuce: or your choice of greens: kale, spinach, mixed leaves, etc.
  • Other vegetables: sweet corn, tomatoes, red onions, etc.
  • Sour cream – for a vegan burrito bowl, use vegan sour cream or vegan yogurt.
  • Guacamole – or simple mashed avocado.
  • Dried chilies/Chili flakes (optional).

To create a tortilla bowl: you’ll also need tortillas.

Optional Rice Bowl Extras

If you’re having a large gathering, then I suggest laying out a buffet-style “create your own” burrito bowl table and mix and match as many different types of fillings as you’d like. That way, whether your guests want a healthy burrito bowl, decadent one, spicy, mild, etc – it’s up to them!

  • Salsa/Pico De Gallo. In summer, you may even like a little Watermelon Salsa.
  • Cheese: any sharp cheese works well or a ‘grillable’ cheese like halloumi or paneer. For a vegan burrito bowl, use a dairy-free sharp cheddar or smoked cheese. Nutritional yeast could also be sprinkled over the top for a cheesy flavor.
  • Fajita seasoning – to sprinkle over the veggies.
  • Pickled: jalapenos, cucumber (pickles), beetroot.
  • Vegetables: bell peppers (raw or grilled), grated carrot, purple cabbage, mushrooms, cucumber, spinach, radish, broccoli, etc.
  • Fruit: pineapple, pomegranate, mango.
  • Sauces: sriracha, mayo, chili sauce, hot sauce, chipotle sauce.
  • Herbs: cilantro, parsley, etc.
  • Nuts/Seeds: sunflower, pumpkin, hemp, cashew, almond.
  • Carbs: roasted potato, sweet potato, butternut squash, etc.
  • Protein: marinated tofu, jackfruit, or a sliced hard-boiled egg or the meat/fish of your choice if you’re not veggie/vegan.

How To Make A Burrito Bowl

First, prep the rice and beans

If you haven’t already prepared the cilantro-lime rice, then do so now. If you want to prepare the kidney beans from dry beans, they will need to have soaked overnight and then follow this method to cook them.

Then, prepare the vegetables

Finely chop or slice the red onion, thinly slice the lettuce, and dice the tomatoes.

Steps for chopping veggies

Then, prepare the guacamole. If you want to keep things super simple, mash some avocado and mix it with a little lime juice to keep it fresh and green.

Finally, assemble the veggie burrito bowl

Once all of the elements are ready, it’s time to assemble your veggie burrito bowl! Add some rice as the base and top with some of each ingredient.

A veggie burrito bowl filled with rice, lettuce, corn, other veggies and corn chips

Add a dollop of sour cream (or vegan sour cream) – or another favorite sauce/dip. Optionally squeeze over a little lime juice and then serve and enjoy your healthy burrito bowl!

Optionally, serve in a tortilla bowl

Place your tortilla/s in oven-safe bowls or a round dish and bake for 12-15 minutes at 190ºC/375ºF. It may not seem super-crispy when you first take it out of the oven but should crisp up even further as it cools and become firm and crunchy and ‘set’ in its shape. 

Steps for making a tortilla bowl

Recipe Notes

  • For a vegan burrito bowl: this veggie burrito bowl is naturally vegan apart from the sour cream. Simply omit that or sub it with a dairy-free option. If you want to include cheese, use a vegan option – voila!
  • If you decide to serve this rice bowl out of the tortilla shell, make sure to only serve it right before eating otherwise the ingredients will make the tortilla soggy. 
  • I use a majority of ‘raw’ elements for these veggie burrito bowls for simplicity. Feel free to season and cook certain veggies (like the tomato and onion).
A toasted tortilla burrito bowl filled with rainbow veggies and a fork

If you love dishes like this vegetarian burrito bowl, then check out these other “bowl” meals and Mexican/Tex-Mex dishes.

If you try this Mexican Rice Bowl recipe, then let me know your thoughts and questions in the comments. I’d also really appreciate a recipe rating and would love to see your recreations – just tag @AlphaFoodie.

Veggie Burrito Bowl (Mexican Rice Bowl)

5 from 4 votes
By: Samira
Combine all the flavors of your favorite burrito in a quick to prepare (and meal-prep friendly) veggie burrito bowl. This Tex-Mex/Mexican rice bowl combines cilantro lime rice, beans, vegetables, and guacamole for the ultimate flavor-packed 'naked burrito.' Plus, this recipe is super versatile and can be made gluten-free and vegan!
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 2 people

Ingredients 
 

  • 2 tortilla optional, or tortilla/pita chips
  • 1 cup lime coriander rice or your favorite rice/grain
  • 1/2 cup red kidney beans pre-cooked
  • 2 Tbsp sour cream or vegan alternative
  • 1 dried chili optional

The Vegetables (check post for TONS more options):

  • 1 cup lettuce or spinach, kale, other greens
  • 1/2 cup sweet corn
  • 2 tomatoes
  • 1 red onions
  • 1/2 cup guacamole

Instructions 

First, prep the rice and beans.

  • If you haven't already prepared the cilantro-lime rice, then do so now. If you want to prepare the kidney beans from dry beans, they will need to have soaked overnight and then follow this method to cook them.

Then, prepare the vegetables.

  • Finely chop or slice the red onion, thinly slice the lettuce, and dice the tomatoes.
  • Prepare the guacamole. If you want to keep things super simple, mash some avocado and mix it with a little lime juice to keep it fresh and green.

Finally, assemble the veggie burrito bowl.

  • Once all of the elements are ready, it's time to assemble your veggie burrito bowl! Add some rice as the base and top with some of each ingredient.
  • Add a dollop of sour cream (or vegan sour cream) – or another favorite sauce/dip. Optionally squeeze over a little lime juice and then serve and enjoy your healthy burrito bowl!

Optionally, serve in a tortilla bowl.

  • Place your tortilla/s in oven-safe bowls or a round dish and bake for 12-15 minutes at 190ºC/375ºF. It may not seem super-crispy when you first take it out of the oven but should crisp up even further as it cools and become firm and crunchy and ‘set’ in its shape.

Video

Notes

  • For a vegan burrito bowl: this veggie burrito bowl is naturally vegan apart from the sour cream. Simply omit that or sub it with a dairy-free option. If you want to include cheese, use a vegan option – voila!
  • If you decide to serve this rice bowl out of the tortilla shell, make sure to only serve it right before eating otherwise the ingredients will make the tortilla soggy. 
  • I use a majority of ‘raw’ elements for these veggie burrito bowls for simplicity. Feel free to season and cook the pulses and certain veggies (like the tomato and onion).
I like to meal-prep the lime cilantro rice and kidney beans and the rest I prepare (within minutes) on the day – making enough for a leftover veggie burrito bowl the next day. However, for the shelf life and storage of the other various ingredients – check the recipe post (above).
Course: Appetizer, Main, Salad
Cuisine: Mexican, Tex Mex
Freezer friendly: Some elements
Shelf life: 1-2 Days (once prepared), Will vary (see notes)

Nutrition

Serving: 1Bowl, Calories: 694kcal, Carbohydrates: 124g, Protein: 18g, Fat: 15g, Saturated Fat: 4g, Cholesterol: 6mg, Sodium: 238mg, Potassium: 1162mg, Fiber: 13g, Sugar: 10g, Vitamin A: 1540IU, Vitamin C: 31mg, Calcium: 123mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




2 Comments

  1. 5 stars
    I never though to put the tortilla in the oven what a amazing idea, I’ll have to do it next time ! Your bowl looks as a rainbow with yummy ingredients especially the guacamole I love it. Thank you for sharing and giving so nice idea Samira !