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Veggie Burrito Bowls

Serves 4   |   Cook Time: 20 minutes   |   Prep Time: 15 minutes


2 tablespoons olive oil
1 cup brown rice
2 cloves garlic, minced
2 - 15.5-oz. cans black beans,
drained, rinsed
1 teaspoon chili powder
1 teaspoon cumin
2 tablespoons lime juice
1 ½ cups corn kernels, fresh or frozen,
thawed if frozen
1 ½ cups cherry tomatoes, quartered
1 medium onion, chopped
1 medium bell pepper, julienned

Optional garnishes: sour cream,
shredded cheese, cilantro leaves,
shredded lettuce, sliced radishes,
chopped pickled jalapeños, lime
wedge, avocado slices or guacamole,
or tortilla chips


Step 1: Cook Rice

Warm 1 Tbsp. oil in a saucepan over medium-high heat. Add rice and cook, stirring, until fragrant, 1 to 2 minutes. Add 2 cups of water. Bring to a boil, cover, reduce heat to low and simmer until water is absorbed, about 20 minutes.

Step 2: Cook Veggies

Warm remaining 1 Tbsp. oil in a skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add onion and bell pepper to sauté until soft, about 2minutes. Stir in 1/2 cup water, beans, chili powder and cumin. Bring to a simmer and cook until most of the liquid has evaporated, 5 to 7 minutes, stirring once or twice.

Step 3: Plating

Divide rice among 4 bowls. Top with bean mixture, corn, tomatoes, bell peppers and onions. Serve with garnishes and chips on the side, if desired.