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Veggie Burrito Bowl

Veggie Burrito Bowl Recipe

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Prep Time 15 minutes
Cook Time 26 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 cup uncooked brown rice
  • 1 can 15 oz black beans, drained and rinsed
  • 2 bell peppers red and yellow, sliced
  • 1 medium onion sliced
  • 1 cup corn kernels
  • 2 cups chopped romaine lettuce
  • 1 avocado diced
  • 1/2 cup salsa
  • 1/4 cup chopped cilantro
  • 2 tbsp olive oil
  • 1 tsp each: cumin chili powder, garlic powder
  • Lime wedges and salt to taste

Method
 

  1. Cook rice per package; fluff and stir in lime juice if desired.
  2. Heat 1 tbsp oil in skillet; sauté onion and peppers 8-10 mins. Add corn last 3 mins; season with spices.
  3. Warm beans in another pan with remaining oil and seasonings, 5 mins.
  4. Layer: Greens in bowls, top with rice, beans, veggies, avocado, salsa, cilantro. Squeeze lime over.

Notes

  • Char Veggies High-Heat: Prevents sogginess—stir often for even cook.
  • Beans Rinse Well: Cuts sodium; season boldly to avoid blandness.
  • Meal Prep Tip: Store components separate; assemble fresh to keep crisp (up to 4 days fridge).
  • Customize Spice: Add chipotle for heat, but taste as you go—start mild.