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    Home » Vegetarian Mexican Recipes

    Vegetarian Burrito Bowl

    Lindsay Moe

    6974 shares

    Vegetarian burrito bowls are a healthy and easy way to use up leftovers! Even though this is a vegetarian recipe, it’s easy to customize and make vegan.

    A vegetarian burrito bowl next to a small bowl of salsa, a small bowl of sour cream, lime wedges, and an avocado cut in half.
    Jump to Recipe

    This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.

    Jump to:
    • Ingredients
    • How to make a vegetarian burrito bowl
    • Top tips
    • FAQ
    • More vegetarian Mexican recipes
    • Recipe

    Burrito bowls are one of my favorite go-to vegetarian dinners. They’re super easy to customize (use up those fajita veggies!), filling, and so flavorful.

    I never have trouble finding enough tasty toppings to add to a burrito bowl, but I do often realize my eyes are bigger than my stomach once I see how high it’s all piled. I usually enjoy my burrito bowl with a few tortilla chips, but they’re also great on their own. You could also use more lettuce to make it more of a salad.

    This recipe for burrito bowls is a great option if you have multiple dietary preferences in your house. It’s easy to make them vegan by leaving off the cheese and sour cream. Meat eaters can add cooked, shredded chicken, beef, or pork to their bowls. It’s also naturally gluten-free (just check things like beans and cheese, which can sometimes contain hidden gluten)!

    With this recipe being so customizable, feel free to add toppings in whatever quantity you’d like, leave off an ingredient, or add another. This is your burrito bowl!

    Close up of cut avocado, tomato, shredded cabbage, corn, cilantro, and lime.

    Ingredients

    • White rice
    • Pinto beans
    • Monterey Jack cheese
    • Corn
    • Romaine lettuce
    • Red cabbage
    • Grape tomatoes
    • Avocados, diced
    • Limes
    • Cilantro

    How to make a vegetarian burrito bowl

    1. Cook rice according to package directions.
    2. While the rice is cooking, add the beans to a small pot and cover with water. Cover the pot and warm over medium heat until hot, 5-10 minutes. Drain the water from the beans.
    3. In a bowl, layer rice, beans, corn, cheese, lettuce, cabbage, tomatoes, and avocado. Add a squeeze of lime juice and sprinkle with cilantro.

    Top tips

    How to add protein to a vegetable burrito bowl

    There are lots of great ways to add plant based protein to your burrito bowl. I like using pinto or black beans (or try a combination of the two!). You could also add mushroom walnut taco meat, sofritas, or swap the rice for quinoa taco meat!

    How to add more flavor

    This is a pretty basic bowl, meaning you can add flavor to suit your tastes. I usually add flavor with a spicy chipotle salsa, but any kind of salsa would be a great addition.

    You could also use a flavored can of beans (Bush’s has a lot of options), cilantro lime rice, or flavored tortilla strips. Another option would be to flavor the beans yourself with garlic, chili powder, cumin, or your other favorite spices.

    Close up of rice, pinto beans, cheese, cilantro, and lime.

    Let your rice rest

    After all the water has been absorbed by the rice, let the pot sit, covered, off the heat for 5-10 minutes. This will allow any remaining moisture to be absorbed and give you perfectly fluffy rice every time!

    How to store burrito bowls

    This recipe is great for meal prep, but also stores well in general. I recommend storing warm ingredients separate from cold ingredients. Things like rice, beans, and roasted veggies will keep covered in the refrigerator for up to 4 days.

    Toppings like lettuce, tomatoes, and cilantro are best chopped right before eating, but you could chop enough for a few bowls and keep them together in an airtight container in the refrigerator for up to 3 days. I recommend cutting an avocado right before serving.

    Tips for customizing vegetarian burrito bowls

    • Swap the pinto beans for black beans
    • Add diced or pickled jalapenos
    • Instead of shredded cheese, try queso fresco or cotija
    • Top with healthy guacamole or green avocado sauce
    • Use your other favorite vegetables such as mushrooms or fajita veggies
    • Top with crispy tortilla strips or enjoy as a dip with tortilla chips
    Close up of a vegetarian burrito bowl full of rice, vegetables, cheese, and pinto beans topped with cilantro and lime wedges.

    FAQ

    Are burrito bowls healthy?

    Healthy means something different to everyone, but thanks to abundant vegetables and whole food ingredients, I would consider this burrito bowl to be a healthy meal. It’s easy to let the portions get out of control when adding so many toppings, so keep that in mind when trying to make healthy choices.

    Can I make this burrito bowl into a burrito?

    Absolutely! Just layer the ingredients in a line down the center of a large flour tortilla. Fold up the bottom, fold in the sides, and finish rolling it tight to close.

    More vegetarian Mexican recipes

    • Slow Cooker Quinoa Enchilada Casserole
    • Healthy Guacamole
    • Vegetarian Stuffed Poblano Peppers
    • Vegan Fajitas
    • Green Avocado Sauce
    • Easy Cheese Enchiladas
    • Sheet Pan Veggie Tacos
    • Crispy Baked Black Bean Tacos
    • Veggie Stacked Enchiladas
    • Grilled Bean and Cheese Burritos
    A vegetarian burrito bowl next to a small bowl of salsa, a small bowl of sour cream, lime wedges, and an avocado cut in half.

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    Recipe

    A burrito bowl full of rice, vegetables, cheese, and pinto beans.

    Vegetarian Burrito Bowl

    Vegetarian burrito bowls are loaded with veggies and easy to make vegan. Made with rice, beans, and a combination of fresh and cooked vegetables, it makes a great weeknight dinner that's ready in under 30 minutes.
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    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 4
    Calories: 597kcal
    Author: Lindsay Moe

    Ingredients

    • 1 cup white rice, or pre-cooked rice
    • 15 ounces canned pinto beans, rinsed and drained
    • 1 cup shredded Monterey Jack cheese
    • 1 cup frozen corn, thawed
    • 2 cups romaine lettuce
    • 2 cups red cabbage, shredded
    • 1 cup grape tomatoes, halved
    • 2 avocados, diced
    • 2 limes
    • ¼ cup cilantro, chopped

    Instructions

    • Cook rice according to package directions. In general, combine 1 cup rice with 2 cups water in a medium sized pot. Bring to a boil, reduce heat, and cover until the liquid is absorbed, about 15 minutes. Turn off the heat, leave the cover on, and let rest for 5-10 minutes.
    • While the rice is cooking, add the beans to a small pot and cover with water. Cover the pot and warm over medium heat until hot, 5-10 minutes. Drain the water from the beans.
    • In a bowl, layer rice, beans, corn, cheese, lettuce, cabbage, tomatoes, and avocado. Add a squeeze of lime juice and sprinkle with cilantro.

    Notes

     
    Nutrition facts may vary based on ingredients chosen and amount used.

    Nutrition

    Calories: 597kcal | Carbohydrates: 81g | Protein: 20g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 25mg | Sodium: 483mg | Potassium: 1272mg | Fiber: 16g | Sugar: 5g | Vitamin A: 3304IU | Vitamin C: 55mg | Calcium: 331mg | Iron: 4mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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      Vegetarian Tortilla Soup
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      Quinoa Taco Salad
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      Vegetarian Chorizo Nachos with Lime Crema

    Reader Interactions

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    1. Deb @ Dietitian Debbie Dishes says

      January 30, 2014 at 6:55 am

      I love everything about this bowl – sounds delicious! I agree with you on needing some more color in life – this winter has been a long one already. I’ve been combating the winter blues with lots of kale salads and tempeh bowls!

      Reply
      • Lindsay Moe says

        January 31, 2014 at 8:52 pm

        Thanks Deb! This is definitely a favorite around our house, unlike winter!

        Reply
    2. Courtney @ Neighborfood says

      January 30, 2014 at 10:01 am

      Seriously. I was just thinking about how I don’t want to be the one to talk about the weather, but it’s about all I can think about right now. Can’t even deal. It’s so freaking cold. I totally needed to see this bowl of bright summer sunshine. Now if only we could force spring to come just by cooking summer foods…

      Reply
      • Lindsay Moe says

        January 31, 2014 at 8:49 pm

        Ohh, wouldn’t that be nice? Yes, I can’t even deal. Why do I even live where there is winter??

        Reply
    3. Peter @Feed Your Soul Too says

      January 30, 2014 at 12:51 pm

      looks really good.

      Reply
      • Lindsay Moe says

        January 31, 2014 at 8:48 pm

        Thanks Peter!

        Reply
    4. Katrina @ Warm Vanilla Sugar says

      February 03, 2014 at 7:56 am

      A good bowl like this scares all my worries away – this is definite comfort food for me. Yum!

      Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

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    6974 shares