Veggie Burrito Bowl
Prep time
Cook time
Total time
A simple hearty bowl for that's always a crowd pleaser. Two of our favorites, Mexican Rice adapted from Test Kitchen. Quick Simmered Black Beans from Minimalist Baker + all the fixings: Guacamole, Cherry Tomatoes, Corn, Chopped Green Lettuce, and Roasted Zucchini. You could add or substitute grilled or sautéed chicken for the roasted veggies.
Recipe type: Dinner, Sides, Veggies
Cuisine: Gluten-free, Vegan, Vegetarian
Serves: 4-6 servings
Mexican Rice (recipe from Test Kitchen)
  • 2 large or 3-4 small tomatoes, cored and quartered
  • 1 onion, coarsely chopped
  • ⅓ cup canola or vegetable oil
  • 2 cups long grain white rice, rinsed well
  • 4 cloves garlic, minced
  • 1- 2 jalapeno peppers, stemmed, seeded & minced (we have been making this with only 1 jalapeño recently and adding in extra jalapeño to individual bowls)
  • 2 cups vegetable or chicken broth
  • 1 Tablespoon gluten-free tomato paste
  • 1½ teaspoon salt
  • ½ cup fresh cilantro, chopped (we often skip this too, so adapt to tastes)
  • 1 jalapeño pepper, stemmed and minced, include seeds (this 3rd jalapeño is OPTIONAL, depending on how spicy you want it -- we haven't been adding it lately)
Quick Simmered Black Beans (recipe from[i] Minimalist Baker)[/i (we often double)
  • 1 15-ounce can black beans
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • kosher salt to taste (1/8 - ¼ tsp)
Roasted Zucchini & Squash
  • 1 zucchini, skin on, sliced into ¼ inch circles, then halved
  • 1 yellow squash, skin on, sliced into ¼ inch circles, then halved
  • avocado oil
  • kosher salt
Guacamole (alternatively, smashed avocado works great too!)
  • 3 ripe avocados
  • ½ cup jarred banana peppers, chopped
  • ¼ cup cherry tomatoes, seeded and chopped
  • ¼ cup cilantro, chopped
  • salt and pepper to taste
Fresh Green Leaf Lettuce, chopped
Cherry Tomatoes, halved
Canned Organic Corn, rinsed and drained OR 1-2 Corn on the Cob, cooked and taken off the cob
Cilantro for garnish, optional
Mexican Rice
  1. Preheat the oven to 350 degrees
  2. Place tomatoes and onion in a food processor and pulse until smooth. Transfer liquid to a 4 cup measuring cup and spoon off excess as needed to get to 2 cups.
  3. Heat oil in a Dutch oven over medium high heat for 1 to 2 minutes. Drop a few grains of rice into the oil. If the grain sizzles, oil is ready. Add rice and cook, stirring frequently until rice is a light golden & translucent, about 6-8 minutes.
  4. Reduce heat to medium. Add garlic & seeded jalapeño and cook, stirring constantly for about 1 minute.
  5. Add in tomato-onion mixture, broth, tomato paste and salt. Bring to a boil.
  6. Cover and transfer pot to the oven. Bake for 30-35 minutes, stirring once at 15 minutes. Liquid will absorb and rice will be tender.
  7. Remove from oven, fold in cilantro and final jalapeño (if using) to taste. Only one person in my family likes the additional jalapeño so I leave it out to be added individually.
Quick Simmered Black Beans
  1. Add beans including liquid to a small saucepan over medium heat. Stir in spices and bring to a simmer. Let cook for 10-15 minutes, longer if you have time, stirring occasionally.
Roasted Zucchini and Squash
  1. Preheat oven 400 degrees
  2. Toss vegetables in oil. Spread in a single layer on baking sheet. Sprinkle with salt to taste. Bake for 30 minutes or until tender and just crispy.
  1. With a fork gently mash 2 avocados
  2. Mix in the peppers.
  3. Then gently fold in the tomatoes and cilantro
  4. Add in the third avocado and gently mash with a fork (I like to do the third avocado last so that there are some chunky avocado pieces but mix to your liking)
  5. Season with salt and pepper to taste
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