Vegetarian Burrito Bowl

Name: Vegetarian Burrito Bowl
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 large sweet potatoes; 2 tablespoons olive oil; 1 teaspoon chili powder; ½ teaspoon cumin; ½ teaspoon salt; ½ teaspoon black pepper; 1 cup long-grain white rice; 1 1/2 cups water; 1/4 teaspoon salt; 1 lime; 1/4 cup fresh cilantro; 1 tablespoon olive oil; 1 small onion; 2 garlic cloves; ½ tablespoon chopped chipotle peppers in adobo; 1 (14.5 ounce) can black beans; 1 ½ cups frozen corn; 1 lime; 1 pinch salt; 3 cups cooked cilantro lime rice; roasted sweet potatoes; bean and corn mixture; 1 head romaine; 1 avocado; 1 cup prepared salsa

User Reviews

5.0

69 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
4 servings
Calories
590 kcal
Course
Main Course, Lunch, Dinner
Cuisine
Tex-Mex

Vegetarian Burrito Bowl

Xia Schmidt

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This Vegetarian Burrito Bowl, with black beans, corn, sweet potatoes, and cilantro lime rice, is perfect for meal prep—a filling, wholesome option that retains its deliciousness throughout the week.

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Ingredients

Servings

For the Sweet Potatoes

2 large sweet potatoes about 2 pounds, peeled and diced
2 tablespoons olive oil
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon salt
½ teaspoon black pepper

For the Cilantro Lime Rice

1 cup long-grain white rice rinsed
1 1/2 cups water
1/4 teaspoon salt plus more to taste
1 lime zested plus 2 tbsp fresh lime juice
1/4 cup fresh cilantro chopped

For the Black Beans and Corn

1 tablespoon olive oil
1 small onion diced
2 garlic cloves minced
½ tablespoon chopped chipotle peppers in adobo
1 (14.5 ounce) can black beans drained and rinsed
1 ½ cups frozen corn
1 lime juice and zest
1 pinch salt

To Assemble

3 cups cooked cilantro lime rice
roasted sweet potatoes
bean and corn mixture
1 head romaine thinly sliced
1 avocado chopped
1 cup prepared salsa

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Instructions

Preheat the oven to 425˚F. Line a rimmed baking sheet with parchment paper. Add the sweet potatoes, olive oil, spices and salt and pepper and toss to evenly coat all of the potatoes with oil and spices, then arrange into an even layer.
Roast for 30-40 minutes, flipping halfway through, until the sweet potatoes are knife tender.
While the potatoes cook, prepare the cilantro lime rice. Add the water to medium saucepan and bring to a boil. Add the rice and salt. Return to a boil then reduce heat, cover, and simmer until the water is absorbed and the rice is tender, about 15-18 minutes. Uncover, then fluff with a fork. Add the lime zest and juice and cilantro and mix. Taste and add more salt if desired.
Prepare the beans and corn. In a large skillet, heat olive oil over medium heat. Once shimmering, add onion and cook for 3 to 4 minutes, or until translucent. Add garlic, chipotle peppers, black beans and corn and cook for 5 to 7 minutes, or until the corn starts to caramelize slightly. Remove from heat and add lime zest and juice, along with a pinch of salt to taste.
To assemble, divide the rice among 4 pasta bowls. Top with a generous handful of romaine and avocado, followed by a large spoonful of roasted sweet potatoes and black beans and corn. Garnish with prepared salsa and enjoy.

Equipments used:

Notes

The nutrition label is for the burrito bowl and the additional assembly ingredients (rice, romaine, avocado, salsa).
Storage: For meal prep, cook the rice, sweet potatoes, and black bean and corn mix, then allow them to cool. Transfer to separate airtight containers and keep them in the refrigerator. You can prep your lettuce and place it in its own airtight container in the fridge as well. I recommend adding the avocado when you assemble your bowls. The individual components of your vegetarian burrito bowls will last in the fridge for about four days.
Storage: For meal prep, cook the rice, sweet potatoes, and black bean and corn mix, then allow them to cool. Transfer to separate airtight containers and keep them in the refrigerator. You can prep your lettuce and place it in its own airtight container in the fridge as well. I recommend adding the avocado when you assemble your bowls. The individual components of your vegetarian burrito bowls will last in the fridge for about four days.
Reheating: They’re delicious cold, but you can also reheat if you prefer. Layer the rice, bean-and-corn mix, and sweet potatoes in a microwave-safe bowl and heat until warm throughout, then add the toppings and eat. You can also reheat the warm components in a skillet over medium heat.
Reheating: They’re delicious cold, but you can also reheat if you prefer. Layer the rice, bean-and-corn mix, and sweet potatoes in a microwave-safe bowl and heat until warm throughout, then add the toppings and eat. You can also reheat the warm components in a skillet over medium heat.

Nutrition Information

Show Details

Serving 1bowl Calories 590kcal (30%) Carbohydrates 100g (33%) Protein 11g (22%) Fat 19g (29%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 13g Sodium 982mg (41%) Potassium 1318mg (38%) Fiber 13g (52%) Sugar 11g (22%) Vitamin A 25348IU (507%) Vitamin C 24mg (27%) Calcium 115mg (12%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 590 kcal

% Daily Value*

Serving	1bowl
Calories	590kcal	30%
Carbohydrates	100g	33%
Protein	11g	22%
Fat	19g	29%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	13g	65%
Sodium	982mg	41%
Potassium	1318mg	28%
Fiber	13g	52%
Sugar	11g	22%
Vitamin A	25348IU	507%
Vitamin C	24mg	27%
Calcium	115mg	12%
Iron	3mg	17%