Why You’ll Love This Vegetarian Burrito Bowl

• It’s a total texture party. You get creamy avocado, chewy rice, tender beans, and a little crunch from the fresh veggies all in one glorious bite. It’s honestly so much more interesting to eat than a one-note meal.
• The customization is endless. Got a pepper you need to use up? Throw it in! Not a fan of corn? Leave it out! This recipe is a fantastic base for whatever you have lurking in your fridge, making it a true weeknight savior.
• It’s meal-prep magic. You can cook the rice, beans, and corn a few days ahead. When dinner time rolls around, it’s just an assembly job. A little goes a long way, and you’ll be so grateful for your past self.
• It’s genuinely satisfying. With the combination of protein-packed beans and fiber-rich rice, this bowl is incredibly filling. You won’t be left searching for a snack an hour later—it’s a complete, balanced meal that truly delivers.

Ingredients & Tools

• 1 cup long-grain white rice (like jasmine or basmati)
• 1 ¾ cups water or vegetable broth
• 1 large lime, juiced and zested
• ¼ cup fresh cilantro, finely chopped
• 1 tbsp olive oil or avocado oil
• 1 small red onion, half diced, half thinly sliced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• ½ tsp smoked paprika
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh, frozen, or canned)
• 2 medium ripe but firm avocados, diced
• 1 large tomato, diced
• To serve: salsa, sour cream or Greek yogurt, hot sauce

Tools: A medium saucepan with a lid, a large skillet, a small bowl for mixing.

The quality of your spices really makes a difference here—freshly ground cumin has a warmth that the pre-ground stuff sometimes lacks. And don’t skip the fresh lime zest; it adds a beautiful, fragrant citrus oil that you just can’t get from the juice alone.

Serves: 4 | Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

• Rinse your rice, please! This is my number one tip for fluffy, not-gluey rice. Rinsing it under cold water until the water runs clear removes excess surface starch. It’s a simple step that makes a world of difference.
• What kind of beans work best? I love black beans for their firm texture and earthy flavor, but pinto or kidney beans are fantastic substitutes. The key is to rinse them thoroughly to remove the canning liquid, which can be a bit salty and starchy.
• Don’t fear the frozen corn. Honestly, frozen corn is a brilliant shortcut. It’s frozen at peak freshness, and you can char it beautifully in a hot, dry skillet for a minute or two. It adds a lovely smoky sweetness that elevates the whole bowl.
• Avocado timing is everything. You want your avocados to be ripe but still firm. If they’re too soft, they’ll turn to mush when you mix the bowl. A little resistance when you gently squeeze them is what you’re looking for.

How to Make Vegetarian Burrito Bowl

Serving Suggestions

Complementary Dishes

• Simple Green Salad with a Lime Vinaigrette — A light, crisp salad on the side helps cut through the richness of the bowl. The lime in the dressing will echo the flavors beautifully.
• Warm, Crispy Tortilla Chips — Serve a basket of chips on the side for scooping up any stray beans and avocado. It adds a wonderful salty, crunchy element that everyone loves.

Drinks

• A Classic Margarita or a Mocktail Version — The citrusy tang of a margarita is a match made in heaven with the zesty lime in the bowl. For a non-alcoholic option, a sparkling limeade works just as well.
• An Ice-Cold Mexican Lager — The light, crisp bubbles of a cold beer are fantastic for washing down all the diverse flavors and providing a refreshing contrast.

Something Sweet

• Mango Sorbet with a Chili-Lime Sprinkle — This is a dreamy finish. The sweet, cold sorbet with a hint of spice and lime continues the flavor theme in the most delightful, refreshing way.
• Churros with Chocolate Dipping Sauce — If you’re feeling indulgent, you can’t go wrong with warm, cinnamon-dusted churros. It’s a classic combo that feels like a real celebration.

Top Mistakes to Avoid

• Mistake: Overcooking the rice. This is the most common pitfall. If you cook the rice for too long or at too high a heat, it becomes mushy and can’t hold up to the other ingredients. Follow the simmer-and-steam method religiously for perfect results every time.
• Mistake: Adding the garlic and spices at the same time as the onion. Garlic burns in a heartbeat. If you add it too early, it will turn bitter and ruin the flavor base. Always add the garlic and dried spices after the onion has softened.
• Mistake: Skipping the resting time for the rice. I know it’s tempting to dive right in, but that 10-minute rest with the lid on is non-negotiable. It allows the steam to redistribute, making the rice fluffy instead of gummy.
• Mistake: Dicing the avocado too early. Avocado oxidizes and turns brown quickly. Prep your avocado at the very last second, right before you’re ready to assemble the bowls, to keep it looking vibrant and green.

Expert Tips

• Tip: Toast your rice (optional but amazing). For a next-level nutty flavor, toast the rinsed and drained rice in the dry saucepan for a few minutes over medium heat before adding the water. You’ll hear a faint crackling sound and smell a lovely, toasty aroma. Then add your liquid and proceed as normal.
• Tip: Make a quick “crema” for drizzling. Mix together some sour cream or Greek yogurt with a squeeze of lime juice and a tiny pinch of salt. Thin it out with a teaspoon of water or milk until it’s pourable. Drizzling this over the bowl looks professional and adds a fantastic creamy tang.
• Tip: Get a char on your corn. If you have time, don’t just heat the corn—char it. After cooking the onions, push them to the side and add the corn to the hot, dry skillet. Let it sit for a minute without stirring to get some blackened spots. This adds a wonderful smoky depth.
• Tip: Massage your avocado. Sounds silly, but it works! After dicing your avocado, toss it gently in a bowl with a teaspoon of the fresh lime juice. This not only adds flavor but the acid helps slow down the browning process, keeping it green for longer.

FAQs

Can I make this bowl ahead of time?
Absolutely, and it’s a fantastic meal-prep option! The key is to store the components separately. Keep the rice, bean mixture, and fresh toppings (avocado, tomato, onion) in their own airtight containers in the fridge. The rice and beans will last for 3-4 days. The fresh toppings are best prepped the day of. When ready to eat, gently reheat the rice and beans, then assemble your bowl with the cold toppings. This prevents everything from getting soggy.

What’s a good substitute for cilantro?
I know cilantro can be a divisive herb! If you’re not a fan, you have a couple of great options. Fresh parsley will give you a similar green, fresh herbiness without the soapy taste some people detect. Alternatively, you could use a tablespoon of chopped fresh oregano for a more earthy, Mexican-inspired flavor, or simply leave it out and add an extra squeeze of lime to the rice.

How can I add more protein to this bowl?
This bowl is already pretty protein-packed with the black beans, but you can easily amp it up. Crumbled firm tofu or tempeh sautéed with the same spices as the beans would be wonderful. A can of chickpeas, rinsed and added in with the black beans, would also work well. For a non-vegetarian option, grilled chicken or shrimp are classic additions.

My rice is still crunchy after cooking. What happened?
This usually means there wasn’t enough liquid, the heat was too high so the water evaporated too quickly, or the lid wasn’t on tightly enough. If you find yourself with undercooked rice, add a couple of tablespoons of boiling water, put the lid back on, and let it cook on the lowest heat for another 5-10 minutes. It should absorb the extra liquid and soften up.

Can I use brown rice instead of white?
Yes, but it will change the cooking time and texture. Brown rice typically takes about 40-45 minutes to cook and requires more water (usually a 1:2.5 rice-to-water ratio). Follow the package instructions for your specific brown rice. The nutty flavor of brown rice is actually delicious here, just know that the overall texture of the bowl will be a bit heartier and chewier.