This Vegetarian Burrito Bowl is made with cilantro lime brown rice, pico de gallo, fajita onions & peppers, corn, black beans, and lettuce. It is served with a creamy avocado sauce and is absolutely delicious!
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.
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.
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.