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This delicious Vegetarian Burrito Bowl is loaded with seasoned black beans, corn, brown rice, cherry tomatoes, avocado, and any other favorite toppings. It is super versatile and perfect for meal prep, dinner, or lunch. These bowls are sure to become a family favorite!
Are you a fan of burrito bowls? They are my favorite. Starting with a dollop of rice, you can add meat, beans, veggies, cheese, salsa, and whatever else you’re craving.
A wholesome meal that will keep you full for hours, this Vegetarian Burrito Bowl is one of my favorite meals to make when I am in the mood for a vegetarian meal. It is easy to add whatever protein you make on the side for added protein.
Recipe summary
- So flavorful: This burrito bowl is delicious, from the taco-seasoned black beans, fresh cilantro, and vibrant tomatoes to the creamy avocado and sweet corn.
- Easy & customizable: Burritos bowls are easy to make and so versatile, that I could make them every day and never get bored!
- Perfect for meal prep: This bowl is perfect for meal prep! Simply prep all of the ingredients ahead of time and enjoy it all week long.
Ingredients needed
A good burrito bowl can be made with anything you like. Don’t get bogged down by the list of ingredients, just use your favorites and the ones that you have on hand. Here’s what I used below, full measurements are listed further down below in the recipe card.
- Olive oil: For cooking the beans, corn, and garlic.
- Black beans: For some plant-based protein. Feel free to sub with pinto beans.
- Corn: It adds sweetness and crunch!
- Garlic: Adds a ton of savory flavor!
- Taco seasoning: for added flavor.
- Brown Rice: I like to use brown rice. If you prefer, make your bowl with quinoa instead of rice. If you’re looking for a low-carb option, try cauliflower rice.
- Cherry tomatoes: I like to use cherry or grape tomatoes because they are small and have a sweet flavor.
- Avocado: Adds creaminess and is a great source of healthy fats.
- Lime: Lemon works too.
- Greek yogurt: I love the creaminess that a dollop of either plain Greek yogurt or sour cream adds to the bowl.
- Cilantro: Optional to garnish, fresh cilantro really elevates the taste with a lovely freshness.
- Salt & pepper
How to make Vegetarian Burrito Bowl
- Cook the beans and corn: Heat the oil in a large non-stick pan over medium heat. Add the beans, corn, and garlic, and sprinkle with the taco seasoning. Sauté for 3-4 minutes, then season to taste.
- Assemble the bowls: To assemble the bowls, divide the cooked rice among 4 serving bowls. Top with the bean mixture, cherry tomatoes, and avocado.
- Serve: Enjoy with a dollop of yogurt or sour cream, lime wedges and garnish with cilantro.
Tips from my kitchen
- To save time, use brown rice or quinoa packets from the store, which take just 90 seconds to cook.
- Burrito bowls are so easy to customize! The ingredients and measurements are simply suggestions. Feel free to add/swap any ingredients for your favs or what you have on hand.
- You can enjoy this bowl while it’s still warm, at room temperature, or even cold. Such a great option for a grab-n-go lunch!
Variations
Because these bowls are filled with so many different textures and flavors, they’re perfect for customizing to your taste preferences. Here are some options I can recommend:
- Meat options: If you’re not plant-based, try adding my cilantro lime chicken, these seared cajun shrimp, or even ground turkey cooked with taco seasoning. To keep these bowls vegan, simply omit the Greek yogurt or use a vegan substitute.
- More veggies: Feel free to add more veggies. I love sautéed zucchini, bell peppers, carrots, onion, mushrooms, and roasted cubed sweet potato!
- Make it a salad: Want to keep this meal super light? Turn this recipe into a salad by leaving out the rice and adding lettuce.
- Add cheese: Feta cheese or cotija cheese crumbles would add a tasty element to these bowls.
- Add some crunch: Pair with tortilla chips or top these bowls with crunchy tortilla strips!
Frequently asked questions
Again, depending on what you add, generally, burrito bowls are much healthier than burritos because they skip the huge tortilla and they go easy on the sauces. This burrito bowl recipe contains really clean ingredients and it’s also very light, yet filling at the same time!
These bowls are fabulous to make in advance and enjoy later. You’ll just want to be sure to pack the cooked ingredients together and the fresh ingredients separately. I like to make individual servings in meal prep containers. Here’s how: divide cooked and cooled rice between 4 containers, top with cooked and cooled beans and corn, and cover and store in the fridge. Prep any fresh ingredients and store them in separate plastic bags or airtight containers, so you can reheat the warm ingredients without heating the fresh ingredients.
Yes, you can use any other grains in place or rice.
Storage recommendations
- Burrito bowls will last in the fridge for up to four days. However, the avocado will start to brown after a day or two. I recommend adding a drizzle of lemon juice or lime juice to the avocado to help prevent browning.
- If you’re using this recipe for make-ahead meals, I recommend storing the components of the dish separately. Store the rice with the black beans and corn in one container and the fresh ingredients in separate containers.
- To reheat these bowls, simply microwave them until they are warm throughout. You can also reheat them in a skillet over medium heat if you prefer.
More bowl recipes to try
- Shrimp Burrito Bowl
- Chicken Burrito Bowl
- Beef Burrito Meal Prep Bowl
- Taco Chicken Quinoa Bowl
- Shrimp Fajita Bowl
- Carne Asada Steak Bowls
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Vegetarian Burrito Bowl
Ingredients
- 1 tablespoon olive oil
- 15 ounces black beans, one can, drained and rinsed
- 9 ounces corn, one can, drained and rinsed
- 2 garlic cloves, minced
- 1 tablespoon taco seasoning
- Kosher salt and ground pepper, to taste
- 2 cups brown rice or cooked quinoa
- 2 cups cherry tomatoes, quartered
- 1 hass avocado, sliced
- Lime wedges, to serve with
- Plain Greek yogurt or sour cream, to serve with
- Fresh cilantro, to garnish
Instructions
- Heat the 1 tablespoon olive oil in a large non-stick pan over medium heat. Add the 15 ounces black beans, 9 ounces corn, and 2 garlic cloves (minced), and sprinkle with the 1 tablespoon taco seasoning. Sauté for 3-4 minutes, then season to taste with Kosher salt and ground pepper.
- To assemble the bowls, divide the 2 cups brown rice or cooked quinoa among 4 serving bowls. Top with the bean mixture, 2 cups cherry tomatoes, and 1 hass avocado.
- Serve with a dollop of Plain Greek yogurt or sour cream, Lime wedges, and garnish with Fresh cilantro.
Notes
- To save time, use brown rice or quinoa packets from the store, which take just 90 seconds to cook.
- Burrito bowls are so easy to customize! The ingredients and measurements are simply suggestions. Feel free to add/swap any ingredients for your favs or what you have on hand.
- You can enjoy this bowl while it’s still warm, at room temperature, or even cold. Such a great option for a grab-n-go lunch!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow. Everyone loved it