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Vegetarian Burrito Bowls for Meatless Monday

Whether it’s for health, ethical, or environmental reasons, many people have embraced Meatless Monday as an easy way to cut back on their consumption of meat. But just because your Monday meals are meat-free, doesn’t mean they can’t be both filling AND delicious! This recipe for Vegetarian Burrito Bowls is packed with flavor, as well as good protein and carbs to keep you full. The basic components for this dish are tangy rice, flavorful black beans, corn, tomatoes, and avocado, but there are a bunch of tasty garnishes you can add on top to really punch up the flavor! My whole family loved it, and no one missed the meat at all!

Vegetarian Burrito Bowls

Ingredients for Rice:

  • 1 Tbsp olive oil
  • 1 cup basmati rice
  • 1-1/2 cups water
  • 1/2 tsp salt
  • 1/4 cup chopped cilantro
  • juice from half a lime

Ingredients for Beans:

  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 cup water
  • 2 cans black beans, drained and rinsed
  • 1 tsp chili powder
  • 1 tsp cumin

Other ingredients:

  • 1 avocado, diced, mixed with 2 Tbsp fresh lime juice
  • 1-1/2 cups corn kernels, thawed if frozen
  • 1-1/2 cups cherry tomatoes, quartered

Optional garnishes:

  • Sour cream
  • Shredded cheese
  • Cilantro leaves
  • Sliced radishes
  • Pickled jalapeños, chopped
  • Tortilla chips

Preparing the rice:

Warm 1 Tbsp of olive oil in a saucepan over medium-high heat. Add the rice and cook for 1 to 2 minutes, or until fragrant. Add the water and salt, and bring to a boil. Cover the saucepan, reduce the heat to low, and simmer until the water absorbs, about 15 minutes. Remove from heat, and leave the pan covered to steam for an additional 10 minutes, then fluff with a fork. Add the chopped cilantro and lime juice, and stir to incorporate.

Preparing the beans:

Warm 1 Tbsp of olive oil in a skillet over medium heat. Add the garlic and saute for 30 seconds or so. Stir in the water, beans, chili powder, and cumin. Bring the mixture to a simmer, and cook until most of the liquid has evaporated, about 7 minutes. Season with salt, to taste.

Assembly:

Combine diced avocado with the 2 Tbsp of lime juice. Divide the rice between 4 bowls, then top with the bean mixture, corn, tomatoes, and diced avocado. Garnish with additional toppings if desired.

Enjoy!

What is your favorite meatless dinner recipe?

Vegetarian Burrito Bowls for Meatless Monday

Jill Nystul
These meatless burrito bowls are positively yummy and 100% vegetarian! 
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine Mexican
Servings 8
Calories 260 kcal

Ingredients
  

Ingredients for Rice:

  • 1 Tbsp olive oil
  • 1 cup basmati rice
  • 1-1/2 cups water
  • 1/2 tsp salt
  • 1/4 chopped cilantro
  • juice from half a lime

Ingredients for Beans:

  • 1 Tbsp olive oil
  • 2 cloves garlic minced
  • 1/2 cup water
  • 2 cans black beans drained and rinsed
  • 1 tsp chili powder
  • 1 tsp cumin

Other ingredients:

  • 1 avocado diced, mixed with 2 Tbsp fresh lime juice
  • 1-1/2 cups corn kernels thawed if frozen
  • 1-1/2 cups cherry tomatoes quartered

Optional garnishes:

  • Sour cream
  • Shredded cheese
  • Cilantro leaves
  • Sliced radishes
  • Pickled jalapeños chopped
  • Tortilla chips

Instructions
 

Preparing the rice:

  • Warm 1 Tbsp of olive oil in a saucepan over medium-high heat. Add the rice and cook for 1 to 2 minutes, or until fragrant.
  • Add the water and salt, and bring to a boil. Cover the saucepan, reduce the heat to low, and simmer until the water absorbs, about 15 minutes.
  • Remove from heat, and leave the pan covered to steam for an additional 10 minutes, then fluff with a fork. Add the chopped cilantro and lime juice, and stir to incorporate.

Preparing the beans:

  • Warm 1 Tbsp of olive oil in a skillet over medium heat. Add the garlic and saute for 30 seconds or so.
  • Stir in the water, beans, chili powder, and cumin. Bring the mixture to a simmer, and cook until most of the liquid has evaporated, about 7 minutes. Season with salt, to taste.

Assembly:

  • Combine diced avocado with the 2 Tbsp of lime juice. Divide the rice between 4 bowls, then top with the bean mixture, corn, tomatoes, and diced avocado. Garnish with additional toppings if desired.

Nutrition

Sodium: 295mgCalcium: 43mgVitamin C: 22.1mgVitamin A: 1250IUSugar: 1gFiber: 8gPotassium: 563mgCalories: 260kcalSaturated Fat: 1gFat: 8gProtein: 8gCarbohydrates: 39gIron: 2.3mg


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