Vegetarian Burrito Bowls

Try our vegetarian burrito bowls for your next Meatless Monday meal. Yellow rice, black beans, and other Tex-Mex favorites topped with a Chipotle dressing!

The finished vegetarian burrito bowl in a green dish.

Meatless Burrito Bowls

4.7 from 35 votes
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Author: Kim
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 Servings

Ingredients

  • ½ cup yellow rice, homemade or store bought
  • 1 cup romaine lettuce
  • 1 cup avocado, diced
  • ½ cup corn, grilled and cut off the cob
  • ½ cup black beans
  • ¼ cup cherry tomatoes, halved
  • 1 tablespoon purple onion, or white onion, diced
  • 2 tablespoons chipotle ranch dressing
  • Freshly squeezed lime juice, if desired

Instructions
 

  • Arrange the rice, lettuce, corn, black beans, tomatoes, avocado, and onions in a large bowl. Toss if desired.
    ½ cup yellow rice
    1 cup romaine lettuce
    ½ cup corn
    ½ cup black beans
    ¼ cup cherry tomatoes
    1 cup avocado
    1 tablespoon purple onion
  • Sprinkle with freshly squeezed lime juice, then drizzle with chipotle cream sauce or your favorite chipotle flavored salad dressing.
    2 tablespoons chipotle ranch dressing
    Freshly squeezed lime juice
  • Serve immediately. Store any meal prep or leftovers in the refrigerator for up to 3 days.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 ¼ cups. Actual calories will vary.

Nutrition

Serving: 2.25cupsCalories: 215kcalCarbohydrates: 30gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 2mgSodium: 198mgPotassium: 360mgFiber: 5gSugar: 2gVitamin A: 1137IUVitamin C: 7mgCalcium: 27mgIron: 1mg

Nutrition Disclaimer

Kim and John Vargo of More Than Meat and Potatoes and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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The finished bowl topped with sauce and lime wedges.

Tomorrow is Meatless Monday for some people. That means a lot of salads and side dishes are going to be eaten as main courses.

However, we decided to share a vegetarian burrito bowl for those who wanted something other than raw, crunchy vegetables.

We even spiced things up a bit by adding our own unique topping to this Tex-Mex inspired dish.

You can top the vegetarian burrito bowl with ranch dressing or Hatch green chile sauce.

Burrito Bowl Meal Prep:

If you’re looking for the perfect meal prep dish, then this is it! All you have to do is prepare the recipe as instructed.

After that, let it cool for about 10-minutes and simply separate it out into six, 1 ½-cup servings.

Store the burrito bowls into individual air-tight containers with lids. They can be placed into your fridge for up to 3-days.

Be sure to store the dressing or sauce in a smaller separate container, as well.

Otherwise, if you dress the bowl before storage, the lettuce may turn soggy.

The only other recommendation I would make is to spritz the diced avocado with extra lime juice to keep it green and fresh during storage.

Lettuce, tomatoes, and other ingredients in a serving dish.

How do you eat burrito bowls?

Any way you want. Personally, I use a fork but sometimes our son dips tortilla chips into the bowl.

Flour or corn tortillas are also useful for picking up bite-sized portions of the meal.

You could even serve this dish in edible taco salad bowls. Basically, it all comes down to personal preference and taste.

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