Veg Burrito Bowl
This veggie burrito bowl is a go-to for weeknights. Everything comes together in about 30 minutes, and you can customize it with your favorite toppings.
Ingredients
- 1.5 cups uncooked long-grain rice
- 3 cups water
- 1 tablespoon olive oil
- 0.5 medium onion
- 1 clove garlic
- 0.5 teaspoon ground cumin
- 0.25 teaspoon chili powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 medium bell pepper
- 1.5 medium tomatoes
- 0.5 medium red onion
- 4 tablespoons fresh cilantro
- 0.5 jalapeño
- 1 medium lime
- 1 medium avocado
- 1.5 tablespoons fresh lime juice
- 0.25 teaspoon salt
- 16 ounces canned black beans
- 11 ounces canned corn
Instructions
- First, prepare the cilantro-lime rice. Rinse 1.5 cups uncooked long-grain rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 3 cups water and 0.25 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is tender. Once cooked, fluff with a fork and set aside.
- While the rice cooks, prepare the black beans. Finely dice 0.5 medium onion and finely chop 1 clove garlic. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the chopped garlic, 0.5 teaspoon ground cumin, and 0.25 teaspoon chili powder, and cook for 1 minute more until fragrant.
- Rinse and drain 16 ounces canned black beans. Add the black beans to the skillet with the cooked onion and spices. Stir in 0.25 teaspoon salt and 0.25 teaspoon black pepper. Simmer for 5-7 minutes, stirring occasionally, until the beans are heated through and slightly thickened. Set aside.
- Prepare the fresh salsa. Dice 1 medium bell pepper, 1.5 medium tomatoes, and 0.5 medium red onion. Finely chop 2 tablespoons fresh cilantro. For a little heat, thinly slice 0.5 jalapeño (remove seeds for less spice, if desired). In a medium bowl, combine the diced bell pepper, tomatoes, red onion, chopped fresh cilantro, and sliced jalapeño. Squeeze the juice from 0.5 medium lime over the salsa ingredients and stir to combine. Set aside.
- Prepare the corn. Rinse and drain 11 ounces canned corn. You can warm it slightly in a microwave or a small saucepan if desired, or serve it at room temperature. Set aside.
- Make the homemade guacamole. Cut 1 medium avocado in half lengthwise, remove the pit, and scoop out the flesh into a small bowl. Add 1.5 tablespoons fresh lime juice and 0.25 teaspoon salt. Mash the avocado with a fork until desired creaminess is achieved. You can also mix in the remaining 2 tablespoons fresh cilantro from the previous step if you wish.
- To assemble the burrito bowls, divide the cilantro-lime rice among 4 serving bowls. Evenly arrange portions of the seasoned black beans, fresh salsa, and corn on top of the rice in each bowl. Place a generous dollop of the homemade guacamole in each bowl.
- Garnish each Veg Burrito Bowl generously with 2 tablespoons fresh cilantro and serve immediately with 2 lime wedges for an extra squeeze of citrus.