Veggie Burrito Bowls: A From Scratch Cooking 2016 Recipe

The donations are rolling in for the 2016 edition of From Scratch Cooking, our annual gluten-free and dairy-free e-cookbook for charity. We are certainly on our way to raising $25,000 to build a school with Pencils of Promise – thank you to those who have already bought a copy.

Today, we want to share one of the From Scratch Cooking recipes with you. It’s an awesome veggie burrito bowl from culinary nutrition expert and CNE program coach Sheena Scott. You’ve seen Sheena on this blog before, sharing up her tried-and-true formula for making the perfect batch of nut milk.

From Scratch Cooking

Beans, rice, spice, brightly coloured veggies – this recipe has it all. It’s quick and satisfying, perfect for a weeknight and can be tweaked to your heart’s content. You can use the filling to make this veggie burrito bowl/taco salad, but it makes a great wrap, dip or nacho topping as well. Or go simple and have it straight up as beans n’ rice. You can even leave out the rice entirely and make this a grain-free meal. Freeze any leftovers for an even quicker weeknight meal later on.

For more fantastic recipes get your copy of From Scratch 2016, which is only available for a limited time. Pay-what-you-can pricing begins at $15. If donating funds isn’t possible for you at this time, then please take the time to share this post! Every little bit helps.

Veggie Burrito Bowls

Prep time: 

Cook time: 

Total time: 

Serves: 8-10 servings

  • 2 Tbsp coconut oil
  • 2 onions, chopped
  • 1 orange and 1 yellow bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 3 cloves of garlic, minced
  • 1 ½ Tbsp chili powder
  • 1 Tbsp cumin
  • ½ tsp sea salt (smoked is nice) + more to taste
  • ¼ tsp chipotle powder (or more if you like it spicy)
  • 1 14 oz can diced tomatoes
  • 2 cups cooked beans
  • 1 ½ cups cooked black rice (about ½ cup dried)
To Serve
  • Romaine lettuce leaves, chopped
  • Avocado
  • Red onion
  • Fresh cherry tomatoes
  • Salsa
  • Cilantro
  1. Melt the coconut oil over medium heat. Add the onions and peppers and sauté until the onions are translucent and the peppers have softened slightly, about 15 minutes.
  2. Add the minced jalapeño, garlic and spices and stir until fragrant, about 30 seconds.
  3. Add the canned tomatoes and stir to incorporate. Now reduce the heat and simmer covered until the peppers and onions are soft, another 5-7 minutes.
  4. Stir in the beans and rice and cook until just heated through. Taste and add more salt if desired.
  5. Serve over a bed of lettuce garnished with avocado slices, red onion, salsa, fresh tomatoes and cilantro.


More Wisdom from our Experts

More Wisdom in Recipes

Let us know what you think!

Rate this recipe: