Vegetarian Burrito Bowls Recipes
VEGETARIAN BURRITO BOWLS
Try our vegetarian burrito bowls for your next Meatless Monday meal. Yellow rice, black beans, and other Tex-Mex favorites topped with a Chipotle cream sauce!
Provided by Kim
Categories Vegetarian Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Arrange the rice, lettuce, corn, black beans, tomatoes, avocados, and onions in a large bowl. Toss if desired. Sprinkle with freshly squeezed lime juice, then drizzle with chipotle cream sauce or your favorite chipotle flavored salad dressing. Serve immediately. Store any meal prep or leftovers in the refrigerator for up to 3 days.
Nutrition Facts : Calories 184 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 64 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
VEGETARIAN BURRITO BOWLS
These easy 30-minute vegetarian burrito bowls are loaded with flavor from roasted sweet corn, black beans and rice, southwest spices, fresh salsa, and lime-infused sour cream.
Provided by Delicious Everyday
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees.
- Rinse the corn kernels and at them dry with a paper towel.
- Spread corn kernels on a baking sheet in a single layer, and sprinkle with salt and pepper, to taste.
- Roast for 17-20 minutes, until corn is beginning to get crispy.
- Heat 2 tbsp olive oil in a medium non-stick pot, over medium heat.
- Add onion and cook for 4-5 minutes, until softened.
- Add the rice, black beans, and vegetable broth. Stir.
- Add the cumin, chili powder, garlic, and a large pinch of salt. Stir to combine.
- Bring to a boil. Reduce heat and simmer for 15-17 minutes, until rice is tender.
- Add additional salt and black pepper, to taste.
- In a small bowl, combine the cherry tomatoes, lime zest, and cilantro.
- Squeeze in the juice of one lime. Add 1 tsp olive oil and salt and pepper, to taste.
- Stir to combine, and set aside.
- In a small bowl mix together the sour cream and juice from half a lime.
- Add salt and pepper, to taste.
- Divide the rice and beans mixture between two serving bowls.
- Add half of the roasted corn, fresh salsa, and avocado slices to each bowl.
- Sprinkle half of the Monterey-Jack Cheese over each bowl.
- Top each bowl with a dollop of the lime-sour cream, and hot sauce (if desired).
Nutrition Facts : Calories 815 kcal, Carbohydrate 137 g, Protein 30 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 9 mg, Sodium 756 mg, Fiber 32 g, Sugar 11 g, ServingSize 1 serving
VEGGIE BURRITO BOWL RECIPE BY TASTY
Here's what you need: olive oil, zucchini squashes, yellow bell pepper, red bell pepper, garlics, cannellini bean, fresh thyme leaf, cayenne pepper, salt, flour tortillas, guacamole, pico de gallo
Provided by Dhruv Vohra
Categories Lunch
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (175°C).
- Turn a muffin tin upside down, and stuff tortilla shells into the spaces between the cups so that the tortillas form a bowl shape. Bake for 20-25 minutes until golden and crispy.
- Heat the olive oil in a large, nonstick skillet. Toss in the diced bell peppers, zucchini, salt, cayenne pepper, thyme, and garlic, and sauté until the vegetables have softened, about 8 minutes.
- Add in the cannellini beans and sauté just until the beans have fully warmed through, about 2 minutes.
- Divide the mixture evenly between 4-6 tortilla bowls. Top with guacamole and pico de gallo and serve.
- Enjoy!
Nutrition Facts : Calories 675 calories, Carbohydrate 115 grams, Fat 59 grams, Fiber 18 grams, Protein 29 grams, Sugar 14 grams
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- Warm 1 Tbsp. oil in a saucepan over medium-high heat. Add rice and cook, stirring, until fragrant, 1 to 2 minutes. Add 1 1/2 cups water and 1/2 tsp. salt. Bring to a boil, cover, reduce heat to low and simmer until water is absorbed, about 15 minutes.
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