Vegetarian Naked Burrito
Bright, colorful, and packed with plant-based goodness, this Vegetarian Naked Burrito is a vibrant twist on a classic favorite—minus the tortilla! Featuring a hearty base of fluffy brown rice topped with a rainbow of sautéed vegetables, black beans, and juicy cherry tomatoes, this wholesome meal is elevated with zesty lime juice, fragrant cilantro, and warming spices like cumin and chili powder. Creamy avocado slices, a dollop of tangy sour cream or Greek yogurt, and a sprinkle of shredded cheese make for the perfect finishing touch. Ideal for meal prep or a quick, nutritious dinner, this vegetarian burrito bowl is as satisfying as it is customizable. Plus, it's gluten-free and brimming with protein and fiber, making it a wholesome choice for the whole family!
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 2 tablespoons Olive oil
- 1 medium Red bell pepper, diced
- 1 medium Yellow bell pepper, diced
- 0.5 medium Red onion, diced
- 3 large Garlic cloves, minced
- 1 cup Corn kernels (fresh or frozen)
- 15 ounces Black beans, drained and rinsed
- 1 cup Cherry tomatoes, halved
- 1 Lime, juiced
- 0.5 cup Cilantro, chopped
- 1 teaspoon Salt
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 large Avocado, sliced
- 0.5 cup Sour cream or Greek yogurt
- 0.5 cup Shredded cheese
Instructions
Rinse the brown rice under cold water and add it to a saucepan with 2 cups of water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for about 30 minutes or until the rice is tender and water is absorbed.
In a large skillet, heat the olive oil over medium heat. Add the diced red and yellow bell peppers, and diced red onion. Sauté for about 5 minutes until the vegetables begin to soften.
Add the minced garlic and continue to cook for an additional 2 minutes, stirring occasionally.
Stir in the corn kernels, black beans, cherry tomatoes, salt, ground cumin, and chili powder. Cook for another 5 minutes, allowing the flavors to meld and the mixture to heat thoroughly.
Once the rice is cooked, remove it from the heat and fluff it with a fork. Divide the rice among 4 serving bowls.
Top each bowl of rice with the sautéed vegetable and bean mixture.
Drizzle the lime juice evenly over the top of each bowl and sprinkle with chopped cilantro.
Finish with slices of avocado, a dollop of sour cream or Greek yogurt, and a sprinkle of shredded cheese on each bowl before serving.
Nutrition Facts
Calories |
2084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.9 g | 146% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 38% | |
| Sodium | 2526 mg | 110% | |
| Total Carbohydrate | 228.2 g | 83% | |
| Dietary Fiber | 63.9 g | 228% | |
| Total Sugars | 44.5 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 824 mg | 63% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 4822 mg | 103% | |
*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.
