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30 Minute Vegetarian Burrito Bowl

Vegetarian Burrito Bowl


  • Author: Helen
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Vegetarian

Description

A quick and easy Vegetarian Burrito Bowl recipe with brown rice, coriander/cilantro, smoky refried black beans, zingy corn salsa, and creamy guacamole.

Serves 4.  Use the scaling buttons below to double or triple the quantity.


Ingredients

Scale

Rice:

  • 1/2 tbsp oil (groundnut or vegetable)
  • 500g (or 18oz)  cooked brown rice (note 1)
  • 4 tbsp finely chopped coriander/cilantro
  • 1/4 - 1/2 tsp sea or kosher salt to taste
  • 1/2 lime - juice

Black beans:

  • 1/2 tbsp groundnut or sunflower oil
  • 400g (or 14oz) can of black beans - rinsed and drained
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • Pinch of salt - no more than 1/4 tsp
  • 1 tsp white wine vinegar
  • 1 tsp lime juice

Corn salsa

  • 240g (or 2 cupscorn - defrosted frozen corn or canned
  • 2 tsp white wine vinegar
  • 4 tbsp chopped coriander/cilantro
  • 4 tbsp finely chopped red onion
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • Pinch of sea or kosher salt - approx. 1/4 tsp
  • 1 lime - juice

Guacamole:

  • 1 medium avocado
  • 2 tbsp finely chopped red onion 
  • 1 red chilli - finely chopped
  • 3 tbsp chopped coriander/cilantro
  • 1.5 limes juice + zest of half a lime
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp sugar

To serve (optional):

  • 2 cups lettuce - chopped into strips
  • Grated cheese (cheddar or similar hard cheese)
  • Sour cream
  • Jalapenos - fresh or jarred 
  • Tabasco sauce

Instructions

  1. Prepare the rice. Place a frying pan on a medium heat and add the oil. Add the brown rice when the oil is hot and stir in the coriander/cilantro, salt, and lime juice and set aside. 
  2. Fry the black beans. Add a little more oil to the frying pan and add the black beans, smoked paprika, cumin, garlic powder, cayenne pepper, salt and white wine vinegar and fry on a medium heat for 10 minutes until the beans soften. 
  3. Prepare the corn salsa - meanwhile prepare the corn salsa by mixing together the corn and salsa ingredients in a separate bowl.
  4. Make the guacamole. Scoop out the avocado flesh, remove the stone and carefully cut out any brown or black parts if necessary. 
  5. Add the remaining guacamole ingredients, mash thoroughly and mix together.
  6. At this point the beans should be soft. Take them off the heat and stir in the lime juice.
  7. Assemble the burrito bowls. Spoon a portion of rice into each bowl and divide the beans, corn salsa and guacamole between the bowls.
  8. Add lettuce, grated cheese, sour cream, jalapenos and Tabasco sauce as desired.

Notes

  1. Use pre-cooked microwaveable rice for convenience or boil up some dried brown rice (this normally takes 20-25 minutes). If you salt the water when cooking dried rice you might not need to add additional salt. Taste it to see.

Nutritional info is for 1 serving and does not include toppings.

  • Category: Meals
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1
  • Calories: 479
  • Sugar: 8.9g
  • Sodium: 1545.7
  • Fat: 14.9g
  • Saturated Fat: 2.2g
  • Unsaturated Fat: 11.3g
  • Trans Fat: 0g
  • Carbohydrates: 82.2g
  • Fiber: 16.3g
  • Protein: 13.9g
  • Cholesterol: 0mg

Keywords: vegetarian burrito bowl