Veggie Burrito Bowls

ByBecca Heyes
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Total time: 30 minutes
Servings: 2 people
4.86 from 7 votes
These veggie burrito bowls are the perfect easy Tex-Mex dinner - especially when they're piled up with your favourite toppings!
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These veggie burrito bowls are the perfect easy Tex-Mex dinner – especially when they’re piled up with your favourite toppings!

A veggie burrito bowl topped with melted cheese and spring onions.

Can anything beat a bit of Tex-Mex? Give me anything with beans, rice, veggies and cheese, in any combination, and I’m more than happy. These veggie burrito bowls are the perfect example – they’re nothing fancy, just everything piled up in one big, beautiful heap – but my word, they’re good.

A vegetarian burrito bowl with rice and black beans.

What is a burrito bowl?

A burrito bowl is essentially a burrito – but un-burritoed.

It’s all the stuff you would usually find wrapped up in a big tortilla to make an amazing vegetarian burrito, but served in a bowl instead. Rice, beans, and plenty of veggies.

I love a good burrito as much as the next person, but sometimes I fancy something a bit lighter, or (more likely) I just don’t have any tortillas to hand – and a burrito bowl is a great alternative.

Veggies and black beans cooking in a frying pan.

Black bean burrito bowls

These veggie burrito bowls are really, really straightforward to make. Start by cooking off some veggies in a pan – I went for spring onions, peppers and tomatoes – and add some black beans.

I know I go on about black beans all the time, but it’s only because they’re the ultimate bean – they’re little and soft, with a lovely deep flavour. They go perfectly in these burrito bowls, and hold up really well against the other smoky, spicy flavours.

Veggie burrito bowl mixture in a frying pan, with rice, black beans, tomatoes and peppers.

Brown rice

Next, add some cooked rice. I used brown rice, because it’s got a nice nutty flavour that works really well, and a lovely chewy texture. It makes these burrito bowls feel extra hearty.

White rice would work just fine too, of course!

Just mix it all together, and you’re basically done! A good splash of your favourite hot sauce ties everything in together and makes your lovely bowlful really tasty.

But don’t forget one of the most important parts of these burrito bowls…

Vegetarian burrito bowl with black beans, rice and vegetables.

The toppings!

A meal like this is just crying out for a few toppings. I say this every time I post this type of Tex-Mex recipe, but it’s true – Tex-Mex food is just perfect for topping with all sorts of tasty extras:

  • grated cheese (I melted mine in the microwave)
  • chopped spring onions
  • salsa
  • fresh coriander (cilantro)
  • sour cream
  • avocado or guacamole

Really, just go mad with toppings. Every topping you add will lift these veggie burrito bowls further and further into deliciousness!

Aerial shot of a veggie burrito bowl.

Can I make a vegan burrito bowl?

Absolutely! The main recipe of these veggie burrito bowls is actually vegan anyway. I added some cheese on top of mine, but you could easily swap it for vegan cheese, or just choose a few vegan toppings from the list above instead.

Alternatively, if you fancy something a bit different, you might also like my quinoa and roasted chickpea vegan burrito bowls!

It’s really hard to go wrong with these veggie burrito bowls.

More Tex-Mex Recipes

A fork taking a big scoop of a veggie burrito bowl, with a string of cheese.

Veggie Burrito Bowls

These veggie burrito bowls are the perfect easy Tex-Mex dinner – especially when they're piled up with your favourite toppings!

If you’ve cooked this recipe, don’t forget to leave a star rating!

4.86 from 7 votes
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(if you suffer from allergies, please double check all ingredients before eating)

Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 2 people
Calories: 504kcal
Author: Becca Heyes

Ingredients

  • 150 g (~ 3/4 cup) brown rice
  • 1 tbsp oil
  • 3 spring onions, sliced
  • 1 bell pepper, diced (I used yellow)
  • 3 cloves garlic, minced
  • ~ 12 cherry tomatoes, halved
  • 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 2 tsp smoked paprika
  • Salt
  • Black pepper
  • 100 ml (~ 1/3 cup) vegetable stock
  • 1 tbsp hot sauce (however hot you like it)
  • Your choice of toppings, to serve, e.g. grated cheese, sour cream, guacamole, fresh coriander (cilantro), etc.

Instructions
 

  • Cook the brown rice according to the instructions on the packet – I boil mine in plenty of water until it's just soft (around 20 minutes), then drain.
  • Meanwhile, heat a dash of oil in a large, deep frying pan, and add the spring onions, diced pepper and garlic. Cook over a medium heat for 5 minutes, until softened.
  • Add the halved cherry tomatoes, black beans, paprika, and a good pinch of salt and pepper. Cook for a few minutes more, until the tomatoes are just softened. You can squish them a little to release their juice if you like.
  • When the rice is cooked, add it to the vegetables, along with a little vegetable stock and a dash of hot sauce. Mix well to combine. Check the seasoning (you might want a little more hot sauce!), and serve with your choice of toppings.

Nutrition

Nutrition Facts
Veggie Burrito Bowls
Amount Per Serving (1 bowl)
Calories 504 Calories from Fat 89
% Daily Value*
Fat 9.9g15%
Saturated Fat 1.5g8%
Cholesterol 0mg0%
Sodium 283mg12%
Potassium 1006mg29%
Carbohydrates 90.4g30%
Fiber 13.8g55%
Sugar 6.6g7%
Protein 16.3g33%
Calcium 92mg9%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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Vegetarian Food Blogger

Becca Heyes is a full-time vegetarian recipe developer, cheese eater extraordinaire, and the creator of Easy Cheesy Vegetarian. She has been developing and publishing reliable, family-friendly vegetarian recipes since 2011, with 15 years of professional recipe development experience.

Becca has been a vegetarian for 25+ years. She specialises in hearty, approachable meat-free meals made with everyday supermarket ingredients. Every recipe is created and thoroughly tested in her home kitchen.

4.86 from 7 votes (5 ratings without comment)

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92 Comments

  2. doubled this for my family of 4 and it’s great. this is the 3rd recipe I’ve tried from your site and they are all good.

    Reply

  3. Hi, Becca! I made this last night and really enjoyed it! It’s so simple, but it’s amazing how much greater fresh ingredients taste than buying something like this at a fast food joint. Thanks, as always, for the wonderful recipes! Nicki

    Reply

  4. I made this bowl with Huevos Rancheros (veggie), and I absolutely love it!
    Thank you for sharing this wonderfull recipe!

    Reply

  6. I’ve been looking for a recipe to make Chipotle at home. Some Daiya to make it vegan is the only thing I’d change. Can’t wait to try it.

    Reply

  7. I made this for lunch today with a few substitutions and added vegan chorizo. I loved it but my husband thinks it will be much better in a tortilla. We’ll be giving that a try when we heat up the leftovers. I hope it’s okay… I put my version with my pics on my blog and gave you full credit for the original dish and a link back to the original recipe. I bet this would also be good with quinoa instead of rice. Thanks for an awesome dish!

    Reply

  8. This looks delicious! I am making this for dinner tonight. It’s perfect for Sunday dinners as I everything I need is in my fridge and pantry. Quick and easy!

    Thanks,
    Meg

    Reply