Soy-Free Naked Burrito
Discover the bold flavors of this Soy-Free Naked Burrito recipe, a fresh and wholesome twist on a classic favorite, perfect for those seeking soy-free meal options. Packed with vibrant ingredients like sautéed zucchini, red bell pepper, sweet corn, and protein-rich black beans, this burrito bowl delivers all the satisfaction without the tortilla. Fluffy brown rice serves as the hearty base, while a blend of warming spices like chili powder, cumin, and garlic powder infuse the dish with depth and zest. Finished with creamy avocado slices, a splash of lime juice, and chopped cilantro, this colorful dish balances nourishing vegetables and bright, citrusy notes. Ready in just 40 minutes, this customizable and allergen-friendly recipe is great for meal preps, quick dinners, or healthy, plant-based meals. Perfect for fans of burrito bowls who want a soy-free, gluten-free alternative!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Brown rice
- 2 tablespoons Olive oil
- 0.5 cup Red onion, diced
- 1 Red bell pepper, diced
- 1 Zucchini, diced
- 1 cup Corn kernels
- 1 can Black beans, drained and rinsed
- 0.5 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lime juice
- 0.25 cup Cilantro, chopped
- 1 Avocado, sliced
Instructions
Rinse the brown rice under cold water. Add to a medium saucepan with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 30 minutes, or until rice is tender and water is absorbed.
While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced red onion and cook for 2-3 minutes until translucent.
Add the red bell pepper and zucchini to the skillet. Sauté for another 5 minutes until softened.
Stir in the corn kernels and drained black beans. Season with garlic powder, chili powder, cumin, salt, and black pepper. Cook for another 5 minutes until everything is heated through.
Remove the skillet from heat and stir in the lime juice and chopped cilantro.
To serve, divide the cooked brown rice into bowls. Top with the vegetable and bean mixture.
Finish by adding slices of avocado on top. Serve immediately and enjoy your soy-free naked burrito!
Nutrition Facts
Calories |
1348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1309 mg | 57% | |
| Total Carbohydrate | 181.9 g | 66% | |
| Dietary Fiber | 49.2 g | 176% | |
| Total Sugars | 25.4 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3146 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
