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Assembled vegetarian burrito bowl with grilled veggies, black beans and pico de gallo.
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Vegetarian Burrito Bowls

This vegetarian burrito bowl is packed with grilled zucchini, squash, peppers and corn plus black beans, pico de gallo, cilantro lime rice and avocado crema.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Dishes
Cuisine: Tex-Mex
Servings: 4
Author: Paige Adams

Ingredients

  • For rice
  • 1 cup long grain brown rice
  • 2 cups water
  • 1/4 cup cilantro roughly chopped
  • Juice of 1 lime
  • 1 garlic clove minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For pico de gallo
  • 1-1/2 cup halved grape tomatoes
  • 1/4 cup finely chopped red onions
  • 1 jalapeno minced
  • Juice of 1 lime
  • 1/4 cup cilantro roughly chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For avocado crema
  • 1/2 ripe avocado
  • 1/4 cup Greek yogurt
  • Juice of 1 lime
  • 2 tablespoons water
  • 1/4 cup cilantro
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For vegetables
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 medium zucchini sliced lengthwise 1/4-inch thick
  • 2 medium yellow squash sliced lengthwise 1/4-inch thick
  • 2 red bell peppers cut lengthwise into 3-inch wide strips
  • 2 ears corn
  • For serving
  • 1-15 ounce can black beans drained and rinsed
  • Chopped cilantro
  • Lime wedges

Instructions

  • For rice: In a small saucepan, bring the rice and water to a boil. Cover, reduce heat to low and simmer for 30-35 minutes until the rice is tender. Stir in the cilantro, lime juice, garlic, salt and pepper.
  • For pico de gallo: Combine the tomatoes, red onions, jalapenos, lime juice, cilantro, salt and pepper in a small bowl.
  • For avocado crema: Combine the avocado, yogurt, lime juice, water, cilantro, salt and pepper in the bowl of a food processor. Puree until smooth.
  • For grilled vegetables: Preheat a gas or charcoal grill on medium high heat.
  • Stir together the olive oil, cumin, paprika, chili powder, onion powder, garlic powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper in a small bowl.
  • Coat the zucchini, squash, peppers and corn in the olive oil-spice mixture.
  • Grill the vegetables until they have grill marks all over, about 5-7 minutes for the corn, turning occasionally, about 3-4 minutes per side for the zucchini and squash and about 2-3 minutes per side for the peppers.
  • Let the veggies cool for a few minutes. Dice the zucchini and squash. Cut the peppers into thin slices and slice the corn kernels off the cobs.
  • To assemble the burrito bowls, spoon the grilled vegetables, rice, pico de gallo and black beans into individual bowls. Top with avocado crema, chopped cilantro and a lime wedge.

Notes

  • You can cook the brown rice up to a day in advance. The rice should be stored in the fridge and rewarmed as desired in the microwave. Wait to add the lime juice, garlic and cilantro until right before you’re about to assemble the bowls. 
  • The pico de gallo and avocado crema can be made up to 2 days in advance and kept separate containers in the refrigerator.
  • Optional shortcuts: Even though I always recommend homemade, you can use salsa or store-bought pico de gallo and guacamole instead of making your own pico de gallo and avocado crema.
  • You can also serve these bowls with tortilla chips.

Nutrition

Calories: 411kcal | Carbohydrates: 67g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 1383mg | Potassium: 1265mg | Fiber: 10g | Sugar: 14g | Vitamin A: 3320IU | Vitamin C: 143mg | Calcium: 100mg | Iron: 3mg