Veggie Burrito Bowls

Beans, rice, spice, brightly coloured veggies – this simple recipe for veggie burrito bowls has it all. It’s quick and satisfying, perfect for a weeknight, is great for meal prep and can be tweaked to your heart’s content based on the leftovers you have in the fridge. You can use the filling to make this veggie burrito bowl or a 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 or swap in cauliflower rice to make this a grain-free meal. Freeze any leftovers for an even quicker weeknight meal later on. And if you’re not familiar with cooking your own beans and grains, this Guide to Cooking Beans and Grains will turn you into a pro.

This delicious gluten-free and dairy-free recipe comes from our 2016 edition of From Scratch Cooking, our annual e-cookbook for charity. For this project our Culinary Nutrition Expert Program graduates donate their recipes and we give 100% of the proceeds to worthy causes.

From Scratch Cooking

Sheena Scott, a Culinary Nutrition Expert and talented recipe creator, came up with this recipe. She’s full of delicious recipe ideas and is a talented food photographer, too!For more fantastic recipes like this one, get your copy of From Scratch 2016!

Veggie Burrito Bowls

Prep time: 

Cook time: 

Total time: 

Serves: 8-10 servings

Ingredients
  • 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
Instructions
  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. Pour in 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.

 

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