Vegetarian burrito bowl ready with zesty Mexican flavors in less than 30 minutes! It is the ultimate gluten-free healthy fajita burrito bowl layered with sautéed peppers and onions over warm rice and beans!
This vegetarian burrito bowl is a family favorite of ours! It is so healthy and versatile to eat for all ages. And anyone can add their favorite extras such as sour cream, avocado sauce or fresh salsa into the mix!
My kiddos go-to meal they can eat ALL. THE. TIME. are bean and cheese burritos. Anyone else’s kids on the bean-cheese diet? I don’t blame them, they are delicious and quick for me to make.
BTW, we eat Mexican food about 3 or more nights a week?.
I like to make a large batch of cooked rice or quinoa in the beginning of the week and store it in the fridge for convenient dinners (I have probable mentioned that before). This makes nights where we have Mexican food or roasted vegetables a no brainer because I can prep the main entrée and serve it with my already prepared side of rice.
This savory vegetarian burrito bowl is so easy so lets get started!
How To Make A Vegetarian Burrito Bowl
- First we start with making the rice if you do not have any precooked on-hand (don’t worry, most of us don’t!). Cook the rice as instructed, covered and simmering for about 20 minutes until it is cooked and fluffy.
- While the rice cooks cut the peppers and onions into thin slices. For the red bell pepper, cut of the top and remove the inside seeded area then give it a good rinse to get any other seeds off. Then slice the pepper in half (lengthwise) and into slices. For the onion, slice of the top and peel off the skin. Cut it in half for a large onion then slice each half into thin slices. If the onion is smaller you can just slice it making thin rings.
- Sautee the onions and peppers for about 10 minutes in olive oil until the onions are translucent.
- While the peppers and onions cook slice up the toppings such as green onions and cilantro. Slice the lime into wedges or pretty coin circles and slice the avocado. Drain and rinse your can of black beans.
- Now we are ready to start assembling our burrito bowl! Layer one side of the bowl with cooked rice and the other with black beans. Top with the cooked red peppers and onion then garnish with avocado, onion, lime juice and a favorite salsa!
Healthy Benefits of Homemade Burrito Bowls
In this case if you skip the rice or swap it out for cauliflower rice you can turn it into grain-free paleo meal! Either way this burrito bowl is still part of a healthy plant-based diet. Plant-based diets may help the odds by reducing heart disease, lowering blood pressure and cholesterol and regulating sugar levels. Beans, quinoa, legumes, seeds and nuts are all great ways to get vegetarian protein without consuming animal fats.
Making burrito bowls at home is so much better for your than eating out where extra salt, fats and oils are added to meals and even sautéed vegetables. Making them at home you can also add as many extra vegetable toppings! Cilantro is an excellent herb that helps regulate and rid toxins from storing up in the body. Onions and red bell peppers have antioxidant properties and may help prevent cancer. Black beans are rich in fiber, high in protein and iron, and combined with rice they both contain all the essential amino acids (proteins to support the body and mental functions).
What To Add To Fajita Bean And Rice Bowls?
Add any of your favorite toppings including:
- Vegetables and fruits such as sautéed peppers and onion, fresh green onions, fresh cilantro, tomatillo salsa, fresh salsa, avocado, guacamole, mango chunks.
- Put them in a corn tortilla for easy tacos.
- Serve them with a side of tortilla chips.
These vegetarian bowls are delicious and incredibly healthy! You can add any cheese, Greek yogurt or sour cream if you would like, or keep them as a vegan burrito bowl for dairy-sensitive diets.
- 1 (15 ounce) can black beans, drained and rinsed
- 2 cups cooked rice
- 2 Tablespoons olive oil
- 2 red bell peppers (or 1 red and 1 green)
- 1 onion
- 3 green onion stalks, diced
- Cilantro, chopped
- salt and pepper
- Cook the rice according to instructions, usually about 20 minutes covered.
- Drain and rinse the beans and gently heat in a small saucepan.
- Prepare the vegetables:
- Slice off the ends of the red bell peppers. Remove the seeds inside and rinse off too get any extra seeds out. Slice into thin slices lengthwise.
- Slice off the top of the onion and peel away the skin. Cut in half for a large onion then into thin slices. If the onion is smaller you can cut it into thin rings without halving it first.
- In a large sautee pan add the olive oil, red bell peppers and onions. Turn the heat to medium high and heat for 10 minutes until the onions become translucent and mixing throughout the cooking process so it cooks evenly and does not burn. If it starts to burn turn the heat down slightly. Sprinkle with salt and pepper to taste.
- While the onions and rice cook chop the rest of the ingredients: green onions, cilantro, avocado and slice the lemons into wedges or rings.
- When the rice and peppers are finished cooking assemble a large serving bowl or plate with half of the rice on one side and the beans on the other side. Top in the center with the cooked peppers and onions. Garnish with green onions, fresh cilantro, avocado and a splash of lime. Add salsa or any other toppings of choice. Add any salt and pepper to taste.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 13 g||20 %|
|Saturated Fat 2 g||9 %|
|Monounsaturated Fat 9 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 476 mg||20 %|
|Potassium 870 mg||25 %|
|Total Carbohydrate 54 g||18 %|
|Dietary Fiber 12 g||47 %|
|Sugars 6 g|
|Protein 11 g||22 %|
|Vitamin A||50 %|
|Vitamin C||156 %|