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Veggie Loaded Burrito Bowl

Colorful veggie loaded burrito bowl with rice, beans, salsa, and fresh avocado.
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A vibrant and satisfying build-your-own bowl featuring cilantro-lime rice, smoky roasted vegetables, and seasoned black beans. This customizable meal is perfect for a quick, healthy, and deeply comforting dinner that pleases everyone.

Ingredients

Scale
  • For the Cilantro-Lime Rice:
  • 1 cup long-grain white rice
  • 1 ¾ cups water or vegetable broth
  • Juice and zest of 1 lime
  • ¼ cup finely chopped fresh cilantro
  • 1 tablespoon olive oil or butter
  • Salt to taste
  • For the Roasted Veggies:
  • 1 large bell pepper, sliced
  • 1 medium red onion, sliced
  • 1 medium zucchini, halved and sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup corn kernels
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • For the Black Beans:
  • 1 (15 oz) can black beans, rinsed and drained
  • ½ teaspoon ground cumin
  • ¼ cup water or vegetable broth
  • A pinch of salt
  • For Assembling & Toppings:
  • 1 ripe avocado, sliced or diced
  • Your favorite salsa or pico de gallo
  • Sour cream or plain Greek yogurt
  • Shredded cheese
  • Fresh cilantro leaves
  • Lime wedges for serving

Instructions

  1. Cook the Cilantro-Lime Rice. Rinse rice under cold water. In a saucepan, combine rice, water or broth, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork, then stir in lime juice, zest, cilantro, and olive oil.
  2. Roast the Vegetables. Preheat oven to 425°F (220°C). On a large baking sheet, toss all veggies with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread in a single layer. Roast for 20-25 minutes, stirring once halfway, until tender and caramelized.
  3. Simmer the Black Beans. In a small saucepan, combine rinsed beans, cumin, and water or broth. Heat over medium-low for 5-7 minutes until warmed through, stirring occasionally.
  4. Assemble Your Bowls. In individual bowls, layer cilantro-lime rice, roasted vegetables, and seasoned black beans. Top with avocado, salsa, sour cream, cheese, and fresh cilantro. Serve immediately with lime wedges.

Notes

For meal prep, store components separately. Avoid overcrowding veggies on the baking sheet to prevent steaming. Customize with different vegetables, proteins, or grains like quinoa.

Nutrition

Find it online: https://harmonymeal.com/veggie-loaded-burrito-bowl/