Vegetarian Burrito Bowls Recipe

Name: Vegetarian Burrito Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Brown Rice, Uncooked; 1/4 cups Cilantro; 1/2 whole Lime, Juiced; 1 clove Garlic, Peeled; 2 teaspoons Olive Oil; Salt To Taste; 14- 1/2 ounces, weight Canned Black Beans; 1 teaspoon Cayenne Pepper; 2 teaspoons Garlic Powder; 2 teaspoons Smoked Paprika; 2 teaspoons Chili Powder; 1 teaspoon Cumin; Pepper, Taste; Salt To Taste; 1 Tablespoon Olive Oil; 1 whole Squash, Diced; 1/4 whole White Onion, Diced; 3 cloves Garlic, Chopped; 1 whole Anaheim Pepper, Stem And Seeds Removed, Chopped; 2 Tablespoons Salsa Verde; 1/2 whole Avocado, Peeled And Pitted; 1/4 cups Non-fat Plain Greek Yogurt; 1 Tablespoon Olive Oil; 1 teaspoon Lime Juice; 1/4 cups Monterey Jack Cheese, Grated; 1 whole Tomato, Diced

Servings: persons

1/2 cups Brown Rice, Uncooked
1/4 cups Cilantro
1/2 whole Lime, Juiced
1 clove Garlic, Peeled
2 teaspoons Olive Oil
Salt To Taste
14- 1/2 ounces, weight Canned Black Beans
1 teaspoon Cayenne Pepper
2 teaspoons Garlic Powder
2 teaspoons Smoked Paprika
2 teaspoons Chili Powder
1 teaspoon Cumin
Pepper, Taste
Salt To Taste
1 Tablespoon Olive Oil
1 whole Squash, Diced
1/4 whole White Onion, Diced
3 cloves Garlic, Chopped
1 whole Anaheim Pepper, Stem And Seeds Removed, Chopped
2 Tablespoons Salsa Verde
1/2 whole Avocado, Peeled And Pitted
1/4 cups Non-fat Plain Greek Yogurt
1 Tablespoon Olive Oil
1 teaspoon Lime Juice
1/4 cups Monterey Jack Cheese, Grated
1 whole Tomato, Diced

1
For the cilantro lime rice:
2
Cook brown rice according to package directions.
3
Meanwhile, place cilantro, lime, garlic and olive oil in a small blender.
4
Blend until smooth and set aside.
5
Once the rice is cooked, stir in the cilantro lime mixture and combine well.
6
Set aside.
7
For the black beans:
8
Heat black beans in a small pot over medium heat.
9
Stir in cayenne pepper, garlic powder, smoked paprika, chili powder, cumin, pepper and salt.
10
Reduce heat to low until ready to serve.
11
For the veggies:
12
Heat olive oil in a medium-sized frying pan.
13
Add squash, white onion, garlic, and pepper, and saute until soft and aromatic, about 5 minutes.
14
Reduce heat to low until ready to serve.
15
For the creamy tomatillo dressing:
16
Combine salsa verde, avocado, yogurt, olive oil and lime in a small blender and pulse until combined.
17
Refrigerate until ready to serve.
18
Assemble:
19
Assemble burrito bowls in two shallow bowls or plates, adding cilantro lime rice, black beans, squash mixture, cheese, and tomatoes to each.
20
Top with the creamy tomatillo dressing and enjoy!

719

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1/2 cups Brown Rice, Uncooked, 1/4 cups Cilantro, 1/2 whole Lime, Juiced, 1 clove Garlic, Peeled, and more.

Yes, Vegetarian Burrito Bowls falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Burrito Bowls

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