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Veggie Burrito Bowl

Deliciously satisfying and nutritious Veggie Burrito Bowl, packed with high-protein ingredients and vibrant flavors, perfect for busy days and family meals.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the seasoned black beans
  • 1 15-ounce can black beans Choose low-sodium for a healthier option.
  • 1 teaspoon ground cumin Try smoked cumin for an extra smoky flavor.
  • 1/2 teaspoon garlic powder Fresh minced garlic can be a great substitute.
  • 1/4 teaspoon kosher salt Adjust to taste.
For the pico de gallo
  • 1 cup chopped cherry tomatoes Substitute with diced regular tomatoes if desired.
  • 1/3 cup finely chopped yellow onion White or red onions can work as alternatives.
  • 1/3 cup chopped fresh cilantro Parsley makes a good non-cilantro alternative.
  • 2 tablespoons fresh lime juice Lemon juice can also be used.
  • 2 tablespoons canola oil Olive oil is a healthier option.
  • 1 jalapeño seeded and finely chopped Skip this for a mild version.
For the bowl assembly
  • 2 cups chopped romaine lettuce Spinach or kale can be used for a different texture.
  • 1 cup frozen corn Thawed; you can use fresh corn when in season.
  • 3/4 cup queso fresco Consider feta cheese as a substitute.
  • 1 ripe avocado Omit if preferred or replace with guacamole.

Method
 

Preparation of beans
  1. Heat the black beans in a saucepan over medium heat.
  2. Add ground cumin, garlic powder, and kosher salt.
  3. Stir and simmer for 5 minutes until heated through and fragrant.
Preparation of pico de gallo
  1. In a mixing bowl, combine chopped cherry tomatoes, finely chopped yellow onion, cilantro, lime juice, canola oil, and kosher salt.
  2. Toss to mix and set aside to let the flavors meld.
Dress the greens
  1. In a large bowl, toss the chopped romaine lettuce with lime juice, canola oil, and a pinch of kosher salt.
Assemble the burrito bowls
  1. In each serving bowl, layer 1/2 cup of seasoned beans, 1/2 cup of cilantro lime rice, 1/4 cup of thawed corn, 1/8 cup of pico de gallo, and 1 cup of dressed greens.
Serve
  1. Finish each bowl with 3 tablespoons of crumbled queso fresco and 1/4 sliced avocado.
  2. Serve immediately with lime wedges and your favorite additional toppings.

Notes

Prep your veggies in advance for quick assembly. Batch-cook extra beans and rice for meal prep and store in the freezer for future use. Customize toppings based on preferences or dietary needs.