Veggie Burrito Bowl (Mexican Rice Bowl)

Rainbow veggies like lettuce, corn, beans, tomatoes and avocado in a bowl

Veggie Burrito Bowl (Mexican Rice Bowl)

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!

Course Appetizer, Main, Salad

Cuisine Mexican, Tex Mex

Diet Gluten Free, Vegan, Vegetarian

Freezer friendly Some elements

Shelf life 1-2 Days (once prepared), Will vary (see notes)

Prep Time 15

Total Time 15

Servings people

Calories 694kcal

Author Samira

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 tablespoon 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

US Customary - Metric

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).

Nutrition