Vegetarian Burrito Bowl
This vibrant vegetarian burrito bowl is packed with flavor and satisfying textures. It features seasoned black beans and corn, fluffy rice, fresh salsa, and creamy avocado, making for a wholesome and customizable meal.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 532 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 cupbrown rice, uncooked
- 2 cupwater
- 1 tbspolive oil
- 0.5 pcsyellow onion, diced
- 2 clovegarlic, minced
- 425 gblack beans, canned, rinsed and drained
- 1 cupcorn, frozen or canned, drained
- 1 tspchili powder
- 0.5 tspcumin
- 0.5 tsppaprika
- 0.5 tspsalt
- 1 pcslime, juiced
salsa
- 2 pcstomato, diced
- 0.25 pcsred onion, finely diced
- 0.25 cupcilantro, chopped
- 0.5 pcsjalapeño, minced (optional)(optional)
topping
- 2 pcsavocado, diced
- 2 pcsgreen onion, sliced
Equipment
saucepan · large skillet · knife · cutting board · spoon · serving bowls
The method
Step by step
- 1
Cook the brown rice according to package instructions, typically by combining rice and water in a saucepan, bringing to a boil, then reducing heat to low, covering, and simmering for 20-25 minutes until water is absorbed.
About 25 min
Cook’s note: For extra flavor, cook rice with a pinch of salt and a bay leaf.
- 2
While the rice cooks, prepare the black bean and corn mixture. Heat olive oil in a large skillet or pan over medium heat.
About 2 min
- 3
Add the diced yellow onion to the skillet and sauté for 3-5 minutes until softened and translucent.
About 4 min
- 4
Stir in the minced garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 5
Add the rinsed black beans, corn, chili powder, cumin, paprika, and salt to the skillet. Stir well to combine all ingredients.
About 1 min
- 6
Cook the bean and corn mixture for 5-7 minutes, stirring occasionally, until heated through and the flavors have melded.
About 6 min
- 7
Squeeze in the juice from the lime and stir once more. Remove the skillet from the heat.
About 1 min
- 8
Prepare the fresh salsa by combining the diced tomato, finely diced red onion, chopped cilantro, and minced jalapeño (if using) in a small bowl.
About 5 min
Cook’s note: Adjust jalapeño quantity to your spice preference.
- 9
To assemble the bowls, divide the cooked brown rice among four serving bowls.
About 1 min
- 10
Top the rice with generous portions of the black bean and corn mixture.
About 1 min
- 11
Garnish each bowl with the fresh salsa, diced avocado, and sliced green onion.
About 2 min
Cook’s note: Add a dollop of plain Greek yogurt or a drizzle of hot sauce for extra flavor.
Per serving
Nutrition
- Calories
- 531.9kcal
- Protein
- 18g
- Carbs
- 84.5g
- Fat
- 17.4g
- Fibre
- 19.3g
- Sugar
- 8.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover components of the burrito bowl separately in airtight containers in the refrigerator.
Reheat the rice and bean mixture gently in a microwave or on the stovetop until warm. Add fresh toppings after reheating.
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