This Vegetarian Burrito Bowl is made with wholesome ingredients and served with a creamy avocado sauce.
Who needs Mexican take-out when you can prepare your own burrito bowls at home? They are packed full of healthy ingredients and are easy to make! This recipe is versatile, so feel free to swap out some of your favorite ingredients or those you have on hand.
If you are short on time, you could even use minute rice and your favorite store-bought salsa.
Ingredients Used in this Recipe
Bell Peppers - I chose red because they are packed full of the most nutrition.
Tomato - Any type will do!
Avocado - Make sure that they are ripe, but not overripe.
Red Onion - Rich in antioxidants and are delicious raw or sauteed.
Jalapeno - Want to spice it up? Substitute a serrano pepper!
Fresh Cilantro - Used to make the rice, pico de gallo, and avocado cream. Use more for garnishing if desired.
Lettuce - Don't forget to include your favorite leafy green. I used a butter lettuce.
Corn - I used frozen, but leftover corn on the cob would be great too!
Black Beans - Great source of soluble fiber, vitamin, and minerals.
Limes - Both the juice and zest will be used to give this recipe some fantastic flavor!
Brown Rice - I prefer short grain, but feel free to use long grain if you wish.
How to Make this Recipe
Cilantro Lime Brown Rice
The first step is to prepare the cilantro lime brown rice. Add 1 ¾ cups of water to a medium saucepan and bring to a boil. Add 1 cup of brown rice and 2 tablespoons of olive oil. Cover, reduce heat, and simmer for 30-45 minutes or until all of the water has been absorbed.
While the rice is cooking, zest and juice one lime, and finely chop the cilantro.
When the rice is done, remove from heat and let sit covered for 10 minutes. Remove cover and fluff with a fork. Stir in cilantro, lime juice, and lime zest. Add black pepper to taste.
Pico De Gallo
Next, you will prepare the pico de gallo. Simply chop the tomatoes, ½ small red onion, 1 jalapeno, and ⅓ cup cilantro. Mix together with 1 tablespoon of lime juice.
Fajita Vegetables
I love to add fajita veggies to my burrito bowls! Place the sliced bell peppers and a red onion in a large skillet along with 1 tablespoon of olive oil, 1 teaspoon cumin, 1 teaspoon garlic powder, and ½ teaspoon chili powder. Saute over high heat for 5-6 minutes or until tender.
Avocado Sauce
For the avocado sauce, add the avocados, sour cream, ⅓ cup cilantro, the juice of 1 lime, and a ¼ teaspoon garlic powder to a food processor. Mix for 1 minute or until smooth.
Assembly Required!
Now it's time to add all of your ingredients to your bowls. This recipe makes servings 6 servings and can be garnished with additional lime juice, chopped cilantro and/or shredded cheese.
Did you make this Vegetarian Burrito Bowl? Leave me a comment below. I love to hear from my readers!
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Vegetarian Burrito Bowl with Avocado Sauce
Equipment
- Large Skillet
- Food Processor
Ingredients
- 3 medium Bell Peppers sliced
- 2 cups Fresh Tomato chopped
- 1 ½ cups Lettuce chopped
- 2 Avocados ripe
- 1 ½ Red Onions divided
- 3 Limes divided
- 1 Jalapeno chopped
- 1 cup Fresh Cilantro chopped
- 1 ½ cups Black Beans drained and rinsed
- 1 ½ cups Corn frozen or fresh
- ½ cup Sour Cream low fat
- 1 cup Brown Rice small grain
- 3 Tablespoons Olive Oil divided
- 1 ¼ teaspoons Garlic Powder divided
- 1 teaspoon Cumin
- ½ teaspoon Chili Powder
- Black Pepper
Instructions
Cilantro Lime Brown Rice
- Add 1 ¾ water to a medium saucepan and bring to a boil. Add the rice and 2 Tablespoons olive oil. Cover, reduce heat, and simmer for 30-45 minutes or until all of the water has absorbed.
- While the rice is cooking, zest and juice 1 lime, and finely chop ¼ cup of the cilantro.
- When the rice is done, remove from heat and let sit covered for 10 minutes. Remove cover and fluff with a fork. Stir in the cilantro, lime juice, and lime zest. Add black pepper to taste.
Pico De Gallo
- Chop the tomatoes, ½ of an onion, the jalapeno, and ⅓ cup of the cilantro.
- Mix together with the juice of 1 lime.
Fajita Onions & Peppers
- Slice the bell peppers and one of the red onions.
- Add to a large skillet with 1 Tablespoon of the olive oil, cumin, chili powder, and 1 teaspoon of the garlic powder. Cook over high heat for 5-6 minutes or until tender.
Avocado Sauce
- Add avocados, sour cream, ⅓ cup roughly chopped cilantro, the juice of 1 lime, and ¼ teaspoon of the garlic powder to a food processor.
- Mix for 1 minute or until smooth.
Vegetarian Burrito Bowl with Avocado Sauce
- Assemble all of your ingredients into 6 bowls.
- Garnish with additional lime juice and/or chopped cilantro if desired.
Notes
- The cooking time of the rice may vary according to which brand you are using. (Refer to package directions.)
- If you are short on time, you could even use brown minute rice and your favorite store-bought salsa.
- Fresh ingredients make this recipe amazing, so be sure you are using fresh cilantro and fresh lime juice.
- Be sure your avocados are ripe, but not overripe. Look for ones that are firm but have a slight give to them. Also choose ones with the stem still attached. If the stem is missing, the avocado will likely have brown spots on the inside.
It was delicious! Will definately make often:)
So glad you enjoyed it, Maria! Thanks for sharing! 😊