While I enjoy eating meat, I do crave vegetarian meals every once in a while.
However, I understand that some meat-lovers may associate vegetarian dishes with food that isn’t filling or even appealing.
I beg to differ.
Today’s vegetarian burrito bowl recipe is hearty, tasty, and flavorful. And best of all, it can be whipped up in a jiffy – in 30 minutes flat!
This is exactly the type of meal that I like – healthy, yet delicious, and certainly not difficult to make. I’m also willing to say that this is one vegetarian dish that even meat-lovers can indulge in, and find super satisfying!
All you need is some brown rice, a can of black beans, and an assortment of vegetables.
Sauté the veggies in a skillet before adding the beans and a bit of your favorite salsa, then serve it with cooked brown rice, sliced avocado, fresh herbs, grated cheese, and yogurt or sour cream.
The brown rice is a whole grain that’s a healthier option than white rice or flour tortillas, and low-fat Greek yogurt is my top choice as a healthier substitute for sour cream. For those who aren’t a fan of cilantro, which some eaters feel has a soapy taste, flat leaf Italian parsley makes an excellent substitute.
Sounds easy, right? Let’s head straight to the recipe, and go meatless for dinner tonight!
Cooking by the Numbers…
Step 1 – Set out Your Ingredients
Separately measure out the brown rice, water, ground cumin, grated cheddar cheese, salsa, and plain Greek yogurt or sour cream.
Set out the black beans, red onion, zucchini, red bell pepper, garlic, avocado, and parsley or cilantro.
Step 2 – Dice, Cube, and Mince
Cut the vegetables accordingly. Dice the red onion and bell pepper, cube the zucchini, and mince the garlic.
Step 3 – Cook the Carbs
Combine the brown rice and water in a large pot and bring to a boil. Reduce the heat to low, and partially cover the pot with a lid.
Allow it to cook for the next 20 minutes, until all the water has been absorbed, or until the rice is soft enough to chew. Or, cook the rice in a rice cooker according to the manufacturer’s directions.
When ready, use a wooden spoon to fluff it up, then cover once more and set it aside.
Step 4 – Sauté the Veggies and Beans
While the brown rice is cooking, heat up a large skillet over medium-high heat and coat the surface with vegetable oil.
You can use any type of neutral-flavored vegetable oil, such as canola or sunflower oil.
Once the oil is hot, add the onion, bell pepper, zucchini, garlic, and cumin. Be sure to stir the ingredients with a wooden spoon as they cook, for the next three to four minutes.
When the onions have turned translucent, add the black beans and stir as they cook for another couple of minutes.
Add about three tablespoons of salsa and stir well before seasoning with salt and pepper to taste.
Step 5 – Serve and Garnish
Divide the sautéed ingredients and rice evenly between two bowls, and then top them with avocado slices and chopped fresh parsley or cilantro. Serve with the remaining salsa, freshly grated cheddar cheese, and plain Greek yogurt or sour cream.
A Hearty and Wholesome Vegetarian Meal
I’m a firm believer that eating healthy doesn’t have to be difficult and shouldn’t take up much time. As you’ve seen, this vegetarian burrito bowl is extremely simple to make and can be whipped up in about half an hour.
It’s perfect for Meatless Mondays, or whenever you want to have something vegetarian, yet filling and delicious at the same time. It’s the ideal healthy weeknight option!
What are you waiting for? Make this fantastic dish today. Your family will certainly be begging for more – I know I was!
If you want more meals that are quick and easy to cook for dinner, read our guide for 7 fast, tasty, and healthy meals to make every day of the week!
If you’re looking for more meatless Tex-Mex dishes, take a look at our favorites:
What other sorts of vegetarian meals do you love? Share your recipe ideas in the comments below – we’d love to know!
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Photos by Felicia Lim, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Felicia Lim
Felicia Lim is a Singaporean who moved to Argentina for love. Based in Buenos Aires, also known as “the Paris of South America,” she fills her days with freelance writing, recipe development, and food photography – three passions that give her endless joy. When she isn’t typing away at her computer, cooking in the kitchen, or shooting in her balcony-studio, you can probably find her curled up on the couch, lost in the pages of a good book.