Vegetarian Burrito Bowl with Guacamole
Treat yourself to a vibrant and nourishing Vegetarian Burrito Bowl with Guacamole, a perfect fusion of fresh flavors and wholesome ingredients. This customizable one-bowl wonder pairs fluffy brown rice with sautéed veggies, smoky black beans, and sweet corn, all infused with bold spices like cumin and paprika. The creamy, zesty guacamole made from ripe avocados, lime juice, and cilantro adds a refreshing pop, while optional toppings like shredded cheddar, sour cream, or crunchy tortilla chips take your bowl to the next level. Ready in under 45 minutes and ideal for meal prep, this burrito bowl is a colorful and satisfying way to enjoy plant-based comfort food. Perfect for vegetarians, bowl-lovers, and anyone craving a Mexican-inspired meal!
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 2 tablespoons Olive oil
- 1 unit Red bell pepper, diced
- 1 unit Red onion, diced
- 2 units Garlic cloves, minced
- 1 can Black beans, drained and rinsed
- 1 cup Corn kernels
- 1 cup Cherry tomatoes, halved
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 units Avocados
- 1 unit Lime, juiced
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Cheddar cheese, shredded (optional)
- 0.5 cup Sour cream (optional)
- 1 cup Tortilla chips (optional)
Instructions
Start by cooking the brown rice. In a medium saucepan, combine 1 cup of brown rice with 2 cups of water. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 30 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit, covered, for 5 more minutes, then fluff with a fork.
While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced red bell pepper and diced red onion, and sauté for 5-7 minutes until the vegetables are softened.
Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant. Then, add the black beans and corn to the skillet and stir everything together.
Season the vegetable mixture with ground cumin, paprika, salt, and black pepper. Stir to combine and let cook for another 5 minutes over medium heat.
For the guacamole, cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash the avocado with a fork until you reach your desired level of smoothness. Add lime juice and chopped fresh cilantro, then mix together. Season with salt to taste.
Assemble the burrito bowls by dividing the cooked brown rice among four bowls. Top each with the sautéed vegetable and bean mixture.
Add a generous scoop of guacamole to each bowl. If desired, sprinkle shredded cheddar cheese and a dollop of sour cream on top.
Serve with a side of tortilla chips for added crunch, if desired.
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 730 mg | 32% | |
| Total Carbohydrate | 75.0 g | 27% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 8.3 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1224 mg | 26% | |
*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.
