Vegetarian Burrito Bowl
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
590 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Tex-Mex
Vegetarian Burrito Bowl
Description
The Vegetarian Burrito Bowl includes three key components: roasted sweet potatoes seasoned with chili powder, cumin, salt, and pepper; cilantro lime rice flavored with lime zest, juice, and fresh cilantro; and a sautéed mixture of black beans, corn, onion, garlic, and chipotle pepper for a smoky-spicy note. The sweet potatoes roast until tender with a slight caramelization from turning during cooking. The rice is cooked traditionally, then fluffed with lime and cilantro to add brightness. The beans and corn cook together until the corn begins to caramelize, adding depth to the mixture.
This bowl assembles cooked components with sliced romaine, chopped avocado, and salsa for topping, allowing for textural contrasts and fresh flavors. The combination yields a hearty, wholesome meal suitable for lunch or dinner, featuring a blend of smoky, spicy, sweet, and tangy flavors throughout.
Storage and reheating tips include keeping rice, sweet potatoes, and bean-corn mixture in airtight containers refrigerated up to four days. Avocado is best added fresh at serving. Components can be reheated warm in a microwave or skillet or enjoyed cold, facilitating practical meal prep and easy versatile use.
Ingredients
For the Sweet Potatoes
- 2 large sweet potato 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 cilantro chopped, fresh
For the Black Beans and Corn
- 1 tablespoon olive oil
- 1 onion diced, small
- 2 garlic minced, cloves
- ½ tablespoon chipotle pepper chopped, in adobo
- 1 (14.5 ounce) can black beans drained and rinsed
- 1 ½ cups corn frozen
- 1 lime juice and zest
- 1 pinch salt
To Assemble
- 3 cups rice cooked with cilantro and lime
- sweet potatoes roasted
- bean mixture
- corn mixture
- 1 romaine lettuce thinly sliced, head
- 1 avocado chopped
- 1 cup salsa prepared
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.
Notes
- Cook and store rice, roasted sweet potatoes, and black bean-corn mix separately in airtight containers in the refrigerator for up to four days for meal prep.
- Keep romaine lettuce stored separately and add avocado fresh when assembling bowls to prevent browning.
- The components can be enjoyed cold or reheated in a microwave-safe bowl or in a skillet over medium heat before adding fresh toppings.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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