These vegetarian burrito bowls are brimming with flavor from roasted sweet corn, black beans and rice, southwest spices, fresh salsa, and lime-infused sour cream. And the best part – this one bowl dinner is ready in under 30 minutes!
It’s hard to beat a one-bowl dinner like these vegetarian burrito bowls. It’s hearty, filling, and easy to throw together after a busy day.
And I especially love how easy these are to customize for every member of the family. Let everyone throw on their own favorite Mexican-inspired toppings, and you have a surefire family-friendly dinner.
These vegetarian burrito bowls are:
- Quick & Easy
- Ready in under 30 minutes
- Flavorful!
- Protein-Packed
- 100% Vegetarian
- Gluten-Free
If you’re looking for a completely plant-based meal, make sure to check out these vegan burrito bowls as well.
How to Make Vegetarian Burrito Bowls
- Roast the corn kernels in the oven.
- Cook the beans and rice on the stove-top.
- Mix up the fresh salsa and the lime-infused sour cream.
- Assemble the burrito bowls!
Scroll down for the detailed step-by-step directions.
Tips for Perfect Vegetarian Burrito Bowls
1) Dry off the corn! Use a paper towel to dry off the corn kernels as much as possible before roasting. This will help them get nice and crispy in the oven.
2) Personalize your bowl. Let everyone in the family make their own burrito bowl with their own favorite vegetarian toppings. It’s a surefire way to please the kids.
Variations – Customize your Burrito Bowl!
1) Make it vegan by substituting the sour cream and cheese for non-dairy versions, or leaving them out entirely. There’s plenty of flavor!
2) Switch up the cheese. Replace the Monterey-Jack cheese with your own favorite like cheddar or feta cheese.
3) Mix up the toppings. Try chickpeas for added protein and fiber. Or try topping your vegetarian burrito bowls with some crushed tortilla chips for added crunch.
4) Swap the rice. Switch out the rice for protein-packed quinoa or fluffy couscous for a change of pace.
Recipe
Ingredients
- 1 ½ cups corn kernels fresh
- 1 yellow onion chopped
- ½ cup jasmine rice
- 15 oz black beans canned, drained and rinsed
- 1 cup vegetable broth
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 cup cherry tomatoes chopped
- 2 limes zested and halved
- 3 tbsp sour cream
- 2 tbsp cilantro fresh
- salt to taste
- black pepper to taste
- olive oil
- 1 avocado sliced
- hot sauce optional
Instructions
Roast the Corn
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Preheat oven to 400 degrees.
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Rinse the corn kernels and at them dry with a paper towel.
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Spread corn kernels on a baking sheet in a single layer, and sprinkle with salt and pepper, to taste.
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Roast for 17-20 minutes, until corn is beginning to get crispy.
Prepare the Beans and Rice.
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Heat 2 tbsp olive oil in a medium non-stick pot, over medium heat.
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Add onion and cook for 4-5 minutes, until softened.
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Add the rice, black beans, and vegetable broth. Stir.
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Add the cumin, chili powder, garlic, and a large pinch of salt. Stir to combine.
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Bring to a boil. Reduce heat and simmer for 15-17 minutes, until rice is tender.
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Add additional salt and black pepper, to taste.
Make the fresh salsa.
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In a small bowl, combine the cherry tomatoes, lime zest, and cilantro.
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Squeeze in the juice of one lime. Add 1 tsp olive oil and salt and pepper, to taste.
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Stir to combine, and set aside.
Make the Lime-Sour Cream
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In a small bowl mix together the sour cream and juice from half a lime.
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Add salt and pepper, to taste.
Assemble the Vegetarian Burrito Bowls
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Divide the rice and beans mixture between two serving bowls.
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Add half of the roasted corn, fresh salsa, and avocado slices to each bowl.
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Sprinkle half of the Monterey-Jack Cheese over each bowl.
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Top each bowl with a dollop of the lime-sour cream, and hot sauce (if desired).
