I love healthy meals in bowls – especially if they come “fully loaded”‘ I’ve already shared this BBQ pulled jackfruit Japanese Donburi bowl and Bibimbap recipe. 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 without worrying about 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. 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. 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.
Cilantro Lime Rice: 3-5 days in the refrigerator|3 months in the freezer. Kidney Beans: 5 days in the refrigerator|6 months in the freezer. Check out How to Prep, Cook and Freeze Dried Red Kidney Beans. 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, 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. Authentic 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 mixing and matching as many different types of fillings as you’d like. That way, whether your guests want a healthy burrito bowl, a 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: pickled jalapenos, pickled 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, homemade mayonnaise, 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(find how to make tofu at home), jackfruit(check out Vegan BBQ Pulled Jackfruit Recipe), or a sliced hard-boiled eggs 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 be soaked overnight, and then follow this guide on how to prep, cook and freeze dried red Kidney beans to cook them. Then, prepare the vegetables Finely chop or slice the red onion, thinly slice the lettuce, and dice the tomatoes. Then, prepare the authentic 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! Start with rice 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.
Recipe Notes
For a vegan burrito bowl: this veggie burrito bowl is naturally vegan apart from the sour cream. Simply omit that or substitute 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 do so only 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).
Related Recipes
If you love dishes like this vegetarian burrito bowl, then check out these other “bowl” meals and Mexican/Tex-Mex dishes.
BBQ pulled jackfruit Japanese Donburi bowl Bibimbap Recipe Healthy Taco Salad Recipe (Mexican Salad) BBQ Jackfruit Veggie Burrito (7-Layer Burrito) Mini Breakfast Tacos (Vegetarian OR Vegan) Rainbow Vegan Tacos Meat-free Organic Rainbow Tacos: 4-ways How To Make Pico De Gallo (Salsa Fresca) Crispy Air Fryer Tortilla Chips (Plus Oven Method) Tomatillo Green Chili Salsa (Salsa Verde) Mexican Salsa Roja Recipe (Roja Sauce) How to Make Mexican Horchata (Agua de Horchata)
If you try this Mexican Veggie Burrito Bowl recipe, please 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.
