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Vegetarian Burrito Bowls

Delicious and healthy vegetarian burrito bowls loaded with fresh vegetables, protein-rich beans, and flavorful spices, perfect for meal prep.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Mexican, Vegetarian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the rice
  • 1 cup long grain brown rice
  • 2 cups water
  • 1/4 cup cilantro, roughly chopped
  • 1 none Juice of 1 lime
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
For the pico de gallo
  • 1 1/2 cups halved grape tomatoes
  • 1/4 cup finely chopped red onions
  • 1 none jalapeño, minced
  • 1 none Juice of 1 lime
  • 1/4 cup cilantro, roughly chopped
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
For the avocado crema
  • 1/2 none ripe avocado
  • 1/4 cup Greek yogurt
  • 1 none Juice of 1 lime
  • 2 tablespoons water
  • 1/4 cup cilantro
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
For the grilled 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 none red bell peppers, cut lengthwise into 3-inch wide strips
  • 2 ears corn
  • 1 15-ounce can black beans, drained and rinsed
For serving
  • 1 none Chopped cilantro
  • 1 none Lime wedges

Method
 

Prepare the rice
  1. In a small saucepan, bring the rice and 2 cups of water to a boil. Cover, reduce the heat to low, and simmer for 30-35 minutes until the rice is tender.
  2. Once cooked, stir in the cilantro, lime juice, minced garlic, salt, and black pepper.
Make the pico de gallo
  1. In a small bowl, combine the halved grape tomatoes, finely chopped red onions, minced jalapeños, lime juice, cilantro, salt and black pepper. Mix well to combine.
Prepare the avocado crema
  1. In the bowl of a food processor, combine the ripe avocado, Greek yogurt, lime juice, water, cilantro, salt, and black pepper. Puree until smooth.
Grill the vegetables
  1. Preheat a gas or charcoal grill on medium-high heat.
  2. In a small bowl, mix together olive oil, cumin, paprika, chili powder, onion powder, garlic powder, kosher salt, and black pepper.
  3. Coat the sliced zucchini, squash, red bell peppers, and corn with this olive oil-spice mixture.
  4. Grill the vegetables until they have grill marks, about 5-7 minutes for the corn, turning occasionally, about 3-4 minutes per side for zucchini and squash, and about 2-3 minutes per side for bell peppers.
  5. Let the veggies cool a bit, then dice the zucchini and squash, slice the peppers thinly, and cut the corn kernels off the cobs.
Assemble the burrito bowls
  1. In individual serving bowls, layer the grilled vegetables, rice, pico de gallo, and black beans.
  2. Top with a generous dollop of avocado crema, a sprinkle of chopped cilantro, and serve with lime wedges on the side.

Notes

These vegetarian burrito bowls store well in the refrigerator for about 3-4 days. To keep ingredients fresh, separate the components before storing.