• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Allergies
  • Substitutions
  • Guides
  • About
  • Shop

Living Beyond Allergies logo

menu icon
go to homepage
  • Recipes
  • Allergies
  • Substitutions
  • Guides
  • About
  • Shop
  • Follow Along!

    • Facebook
    • Pinterest
    • Tumblr
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Allergies
    • Substitutions
    • Guides
    • About
    • Shop
  • Follow Along!

    • Facebook
    • Pinterest
    • Tumblr
  • ×

    HOME » Dinner

    Dated: February 15, 2023 Last Modified: February 15, 2023 by Laura This post may contain affiliate links.

    Easy Vegetarian Burrito Bowls

    I love when you share my recipes!

    • Facebook
    • Twitter
    Jump to Recipe - Print Recipe

    Vegetarian burrito bowls are a delicious and nutritious meal that is perfect for lunch or dinner. It’s so easy to customize and is packed with flavor. Gluten + dairy free! 

    Veggie burrito bowls are a great way to get a balanced meal all in one bowl. The combination of rice, beans, and vegetables provides a good amount of plant-based protein, fiber, and vitamins. 

    Plus, the ingredients are easily available at most grocery stores so you don’t have to worry about finding specialty ingredients. This is a great recipe for a quick and healthy dinner any night of the week!

    Free from: Wheat, gluten, dairy (optional), casein (optional), eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, sesame, mustard, lupin, sulfites, and more 

    A look down at a dark bowl on a wood table filled with a veggie burrito bowl. Things like rice, beans, corn, salsa, onion, greens, avocado, and more are piled high in the bowl with extras scattered around the bowl on the tabletop. A green napkin and gold fork are in the lower right corner.

    In my house, these are known as "Laura Taco Bowls" for how often I ate them when going to grad school! Years later I still love to make these for dinner and then days of leftovers for lunch.

    Making vegetarian burrito bowls are an easy and fun way to enjoy meal prep. Use the ingredients you have on hand to make some delicious flavors. No matter if you’re looking for a quick and easy lunch, a hearty dinner, or a delicious meal prep, the vegetarian burrito bowl is the answer! 

    Want more Tex Mex inspired foods? Check out my black bean chili and black bean vegan enchiladas. 

    Jump to:
    • Why You’ll Love This Burrito Bowl 
    • Ingredients
    • Allergy Substitutions 
    • Instructions 
    • Variations 
    • FAQs
    • How to Store 
    • Top Tips 
    • More Easy Meals to Enjoy
    • Recipe

    Why You’ll Love This Burrito Bowl 

    • Easy dinner idea that everyone will love
    • Not expensive to make because it uses beans, rice, and corn
    • Top with your favorite flavors and toppings
    • Perfect for meal prep! This recipe doubles (even triples!) easily making lunch or dinner for the whole family for a few days. 

    Ingredients

    There are 3 parts to my vegetarian burrito bowl: The rice, the beans, and the toppings. 

    Ingredients for a vegetarian burrito bowl are in various glass bowls on a wood tabletop. Black and white labels have been added to name each ingredient.

    Rice: This is the base of the bowl. You can use your favorite white rice or brown rice. If you have limes and cilantro you can make easy cilantro lime rice by mixing in a few squeezes of lime juice into the rice with some chopped cilantro. I love to use my rice cooker for this recipe, but an instant pot or on the stove top all make good rice. 

    Beans: The main component of the bowl! It’s packed with healthy black beans, frozen corn, and a can of diced tomatoes with peppers for flavor. You can cook this as is, or add spices like cumin, garlic and onion powder, and chili powder to jazz it up. If you have a favorite taco seasoning, you can totally use that as well. Check out my gluten free chili seasoning for a homemade spice blend.

    Toppings: The sky's the limit for this burrito bowl! I always add greens like romaine lettuce or baby spinach to help round out the bowl. Then things like salsa or fresh pico de gallo, avocado slices, sliced red onion, cherry tomatoes, sour cream (dairy or dairy free), pickled onion, pickled jalapeno, or cheese on top. I love to serve it with lime wedges and vegan sour cream.

    Allergy Substitutions 

    If you are avoiding corn, you can still make this. Just omit the corn in the veggie mix and replace with some of your favorite vegetables. A sliced red pepper or green bell pepper would be awesome in this. 

    Instructions 

    This is a quick rundown of how to make this recipe. For the full instructions, complete with recipe measurements, please see the recipe card below. You can also use the “jump to recipe” button at the top of the page. 

    First: Cook the rice. 

    Cook your rice in the manner you prefer and according to package directions. When the rice is done cooking, remove it from the heat and let it rest for 10 minutes while you prep the rest of your bowls. Finally, add in some lime juice and chopped cilantro if you like. 

    A blue ceramic cooking pot is on a wood table filled with the ingredients to make the bean filling for a burrito bowl. A green circle with the number 1 is in the top left corner.

    Second: Make the beans. 

    In a medium pot, mix together the frozen corn, rinsed and drained black beans, and the entire can of tomatoes complete with juice. Add the spices. I also add about a half cup of water to help things come together. 

    Cook this over medium heat for 20 to 30 minutes or until most of the water has cooked off. 

    A blue ceramic pot filled with the cooked bean and corn mixture. A green circle with the number 2 is in the top left corner.

    Finally: Make the bowls. 

    Scoop some rice into your bowl. Add a good spoonful of the bean mixture. Then, add your greens and any toppings that you like! Enjoy! 

    A side view of a dark bowl filled with veggie burrito bowl. Ingredients like fresh cilantro are overflowing in the bowl. Rice, veggies, salsa, and more can be seen. A small white bowl of salsa is blurred in the background.

    Variations 

    There are endless ways to customize this vegetarian burrito bowl recipe! Here are a few ideas:

    • Make it spicy! Add sliced jalapeno peppers to the bean mix, top with your favorite hot sauce. 
    • Add more veggies! Add red and green bell peppers, zucchini slices, or more onions to the bean mix.
    • Make it a breakfast! Add a fried egg or scrambled egg on top with some hot sauce for a protein packed breakfast. 
    • Serve with tortilla chips for a yummy dip recipe
    • Want to make it cheesey? Add your favorite shredded cheese or vegan cheese for a yummy addition.

    FAQs

    Can I use another grain in place of rice? 

    Yes! You can use quinoa, riced cauliflower, or polenta. It won’t quite be the same but will still be delicious. I’ve even served the bean mix and toppings over baked potatoes and sweet potatoes before. 

    Are burrito bowls healthy? 

    Yes! Burrito bowls are a great healthy meal. It’s high in protein thanks to the beans. This bowl is full of veggies thanks to the tomatoes, corn, and greens. All the salsa and extra toppings each are full of vitamins and minerals. Avocados are a good source of healthy fats. And when mixed all together this is a good balance of carbs, fats, and proteins. 

    Do I have to use black beans?

    No, you can use other beans that you like, including pinto beans, red kidney beans, or even white beans.

    What if I don't like cilantro?

    No worries! You can use fresh parsley in place of fresh cilantro in the cooked rice. Or leave It out entirely.

    A closer look at a dark bowl on a wood table filled with a veggie burrito bowl with rice, beans, avocado, salsa, and more. Extra ingredients are around the bowl. A green napkin and gold fork are in the lower right corner.

    How to Store 

    It’s best to store the different parts of the bowl separately in their own airtight container in the fridge. This goes the same for meal prep. Try to keep the rice, beans, and toppings in separate containers until ready to mix up and eat. This will keep for up to 4 days. 

    Top Tips 

    Adjust to your preferred heat level! You can leave out peppers all together. Use a jalapeno for moderate heat, or a serrano pepper for extra spicy. 

    • Don’t skip rinsing the rice! It’s really important to remove that extra starch so the rice can cook up properly. 
    • More protein options: Feel free to add things like taco ground beef, shredded chicken, or scrambled tofu on top for extra protein.

    More Easy Meals to Enjoy

    • finished vegan enchiladas in a glass pan with avocado and lime slices on top
      Vegan Enchiladas with Black Beans (gluten free)
    • A veggie wrap stacked on top of each other with veggies overflowing onto the wood cutting board. More veggies are blurred in the background.
      Healthy Mediterranean Veggie Wraps
    • summer street corn salad is in a large round white bowl on top of a wood cutting board with different ingredients surrounding it like tomatoes, onion, and cilantro
      Summer Street Corn Salad
    • glass jar filled with homemade chili seasoning mix on the countertop next to peppers
      Easy Gluten Free Chili Seasoning Mix

    If you try these out, please leave a comment below! This provides helpful feedback to both me and other readers. And if you want more delicious, dietary friendly recipes you can subscribe to my newsletter and follow along on Instagram, Twitter, and Facebook!

    Recipe

    Dark bowl on a wood table filled with a vegetarian burrito bowl. Beans, rice, greens, avocado, onion, lime wedges, and salsa all fill the bowl and surround the bowl with extras on the table. A green napkin and gold fork are also seen.

    Vegetarian Burrito Bowls

    A vegetarian burrito bowl is a delicious and nutritious meal that is perfect for lunch or dinner. It’s so easy to customize and is packed with flavor. Gluten + dairy free!
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Course: Main Course
    Cuisine: Mexican
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: allergy friendly, easy recipe, quick meal
    Allergen: Celery Free, coconut free, Dairy Free, Egg Free, Fish / Shellfish Free, Peanut Free, Sesame Free, Soy Free, Tree Nut Free, Wheat Free
    Yield: 6 large bowls
    Calories: 382kcal
    Author: Laura // Living Beyond Allergies

    Equipment

    • mixing spoons
    • mixing bowls
    • measuring cups
    • measuring spoons
    • Pots

    Ingredients

    • 2 cups rice white, brown, or a different swap like cauliflower rice
    • 15 oz black beans drained and rinsed
    • 15 oz diced tomatoes with green peppers
    • 1 cup corn frozen
    • ½ cup water
    • 1 teaspoon cumin
    • 1 teaspoon chili powder
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ¼ teaspoon salt
    • 2 cups romaine lettuce
    • ¼ cup salsa
    • ¼ avocado sliced
    • 1 Lime cut into wedges
    • ¼ cup cilantro for garnish, optional

    Instructions

    • Make the rice. Make the rice according to package directions. After the rice has finished cooking, you can add 2 tablespoons lime juice and some of the chopped cilantro for garnish.
    • Make the beans. In a medium pot on the stove over medium heat, combine the rinsed and drained black beans with frozen corn and the diced tomatoes. Add the spices. Mix well and add ½ cup water. Let cook, stirring occasionally for 20 to 25 minutes or until the water has mostly evaporated.
    • Assemble the bowls. Into a bowl or on a plate, first place a scoop of rice. Add a large scoop of the bean mixture. Add the lettuce or other greens and top with your favorite toppings. Enjoy!

    Notes

    • How to Store 
      • It’s best to store the different parts of the bowl separately in their own airtight container in the fridge. This goes the same for meal prep. Try to keep the rice, beans, and toppings in separate containers until ready to mix up and eat. This will keep for up to 4 days.
    • Allergy Substitutions 
      • If you are avoiding corn, you can still make this. Just omit the corn in the veggie mix and replace with some of your favorite vegetables. A sliced red pepper or green bell pepper would be awesome in this.
    • Variations 
      • Make it spicy! Add sliced jalapeno peppers to the bean mix, top with your favorite hot sauce. 
      • Add more veggies! Add red and green bell peppers, zucchini slices, or more onions to the bean mix.
      • Make it a breakfast! Add a fried egg or scrambled egg on top with some hot sauce for a protein packed breakfast. 
      • Serve with tortilla chips for a yummy dip recipe
      • Want to make it cheesey? Add your favorite shredded cheese or vegan cheese for a yummy addition.
    LivingBeyondAllergies.com

    Nutrition

    Calories: 382kcal | Carbohydrates: 78g | Protein: 13g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 189mg | Potassium: 651mg | Fiber: 10g | Sugar: 4g | Vitamin A: 1737IU | Vitamin C: 13mg | Calcium: 78mg | Iron: 3mg

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Love this recipe?Mention @livingbeyondallergies or tag #livingbeyondallergies!

    This site contains affiliate links which means I may receive commissions for purchases made though those links. However, please know that I only provide links to products that I actually use and totally recommend! Your purchases help support this blog. Thank you!

    More Dinner

    • Vegan pizza on a wood cutting board with lots of veggies on top like red pepper and broccoli that has been cut into 6 slices.
      Easy Homemade Vegan Pizza Dough
    • Close up of a whole lemon garlic roasted chicken in a serving dish with roasted carrots and potatoes.
      Easy Lemon Roasted Chicken
    • A big bowl filled with beef bolognese sauce and spaghetti noodles. Fresh parsley is sprinkled on top. Fresh tomatoes and a tiny bowl of parmesan cheese are in the corners.
      Easy Beef Bolognese Sauce
    • Big bowl filled with spaghetti pasta and covered in a lentil bolognese sauce. Bits of fresh parsley dot the dish. More parsley and fresh tomatoes are next to the bowl. The bowl is on a red and white stripe towel on a wood table.
      Plant Based Bolognese Sauce

    I love when you share my recipes!

    • Facebook
    • Twitter

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Connect with me!

    • Facebook
    • Pinterest
    • Tumblr

    Never miss a recipe! Delivered weekly right to your inbox.

    Thanks!

    Laura, a white woman with red hair, is standing in front of a gray mural with floral details. She is wearing a black top, long Burgundy skirt, and black leather jacket.

    Hi, I’m Laura! Welcome to Living Beyond Allergies, a mix of healthy + indulgent allergy free recipes, plus a sprinkle of health resources. All eaters welcome! To learn more about me, click here!

    Spring Baking

    • a gluten free angel food cake rests on a glass cake stand and is topped with whip cream and berries. a serving spoon is lifting a slice of cake away from the cake.
      Gluten Free Angel Food Cake
    • three carrot cake cupcakes without nuts in a row with swirls of frosting and crushed pumpkin seeds
      Easy Carrot Cake Cupcakes without Nuts
    • a gluten free lemon poppyseed cake tin a bundt shape is resting on a white plate on the kitchen countertop surrounded by a linen towel and lemons
      Gluten Free Lemon Poppyseed Cake
    • single gluten free soft sugar cookie on a dark background surrounded by sprinkles with a bite taken out of the cookie
      Gluten Free Soft Sugar Cookies - Lofthouse Copy

    Most Popular Recipes

    • gluten free nut free granola in a glass bowl on parchment paper
      Easy Gluten Free and Nut Free Granola
    • close up of a pizza covered in tomato free pizza sauce and large pepperoni on a white parchment paper with herbs surrounding it
      Tomato Free Pizza Sauce
    • bowl of brown sugar cinnamon oatmeal
      Brown Sugar Cinnamon Oatmeal
    • close view of tomato free bbq sauce in a jar with a. spoon dipping in the sauce
      Tomato Free BBQ Sauce
    Subscribe for Recipes and More!

    Footer

    ↑ back to top

    About

    • About Living Beyond Allergies
    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy
    • Nutrition & Allergen Policy

    Recipes by Diet

    • Gluten Free
    • Vegan
    • Dairy Free
    • Egg Free
    • Nut Free
    • Top 9 Free

    Contact

    • Contact
    • Work With Me

    Affiliate links to products I love are sometimes used in articles. I will earn a small commission from qualifying purchases. Thank you for your support.

    Copyright © 2023 Living Beyond Allergies