The Best Vegetarian Burrito Bowl
This is a hearty, flavorful, and simple-to-cook vegetarian meal that can be made in just 30 minutes. It’s so good that even meat-lovers will enjoy it.
Servings Prep Time
2servings 10minutes
Cook Time
Servings Prep Time
2servings 10minutes
Cook Time
  • 1cup uncooked brown rice
  • 2cups water
  • 2tablespoons vegetable oil
  • 1/2cup diced red onion
  • 1/2cup diced red bell pepper
  • 1/2cup cubed zucchini
  • 2 garlic clovespeeled and minced
  • 1teaspoon ground cumin
  • 18-ounce can black beansrinsed and drained
  • 6tablespoons tomato salsadivided
  • Salt and pepper to taste
  • 1 avocadosliced, for garnishing
  • fresh parsleyfor garnishing
  • 1/4cup grated cheddar cheese(or dairy free/vegan option)
  • 6tablespoons sour cream or plain Greek yogurt(or dairy free/vegan option)
  1. Combine the brown rice and water in a large pot and bring to a boil. Once the water starts boiling, reduce heat to low and partially cover the pot with a lid. Let it cook for 20 minutes, until all the water has been absorbed and rice is fully cooked.
  2. Meanwhile, heat up a skillet over medium-high heat and coat the surface with oil.
  3. Add the diced red onion, diced red bell pepper, cubed zucchini, minced garlic, and ground cumin to the skillet.
  4. Let the vegetables cook for the next 3 to 4 minutes, stirring occasionally with a wooden spoon, until the onions have turned translucent. Add the black beans at this stage and stir for a couple of minutes.
  5. Add three tablespoons of tomato salsa to the vegetables and mix well, then season with salt and pepper to taste.
  6. Divide the sautéed ingredients evenly into two bowls and serve alongside the cooked brown rice. Top with avocado slices, garnish with fresh parsley, and serve with the rest of the tomato salsa, grated cheddar cheese, and plain Greek yogurt.
Recipe Notes

Recipe by Lorna Kring.