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- 1 cup cooked brown rice - 1 can black beans, rinsed and drained - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 zucchini, diced - 1 cup corn, frozen or fresh - 1 avocado, sliced - 1 cup cherry tomatoes, halved - 1/4 cup red onion, finely chopped - 2 tablespoons olive oil - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper, to taste For these veggie loaded burrito bowls, the ingredients shine. First, the brown rice serves as a hearty base. It gives a warm, nutty flavor. Next, black beans add protein. They are creamy and filling. The vegetables add color and crunch. You can use red and green bell peppers for sweetness. Zucchini brings a tender bite, while corn adds a sweet pop. Cherry tomatoes give a juicy burst, balancing the dish. Each veggie brings its own taste and texture. Toppings make the bowls even better. Sliced avocado brings creaminess. Red onion adds a sharp crunch. Fresh cilantro gives a bright note. Finally, the lime wedges bring a zesty kick. Squeezing lime over the bowl adds freshness. Seasoning is simple but key. Olive oil keeps the veggies moist. Cumin and paprika add warmth and depth. Salt and pepper enhance all the flavors. Together, these ingredients create a healthy and satisfying meal. {{ingredient_image_1}} Start by heating olive oil in a large skillet over medium heat. Add the diced red and green bell peppers, zucchini, and corn. Sauté for about 5 to 7 minutes until the veggies become tender yet still bright. You want to keep their color and crunch. Season the mixture with cumin, paprika, salt, and pepper. Stir everything well to coat the veggies with the spices. Next, take a small saucepan and place it on low heat. Add the rinsed black beans. Warm them up for about 3 to 5 minutes, stirring occasionally. This step makes sure your beans are nice and hot when you add them to the bowl. To build your burrito bowls, start with a base layer of cooked brown rice in each bowl. This rice adds a nice texture and heartiness to the meal. Then, layer on your sautéed veggie mix. Top this with the warmed black beans, making sure to distribute them evenly. Now comes the fun part! Top each bowl with sliced avocado, halved cherry tomatoes, and finely chopped red onion. These fresh toppings add flavor and color. Finally, sprinkle some fresh cilantro on top for a burst of flavor and a pop of green. Don’t forget to add a wedge of lime on the side. Squeezing lime over the bowls before you dig in gives a bright, zesty flavor that ties everything together. Enjoy your veggie-loaded burrito bowls! To keep the veggies crisp, cook them for just a few minutes. I like to sauté them over medium heat. This way, they stay bright and colorful. Use a mix of red and green bell peppers, zucchini, and corn. For seasoning, I recommend using cumin and paprika. They add warmth and depth. A pinch of salt and pepper will enhance all the flavors. Stir the veggies well to coat them evenly. If you want to try something different, consider using quinoa or cauliflower rice. Quinoa offers a nutty flavor and extra protein. Cauliflower rice is a great low-carb option. Both pair well with the veggies and beans. Prep your ingredients in advance for quick meals. Chop the veggies and store them in the fridge. You can cook the brown rice ahead and keep it in an airtight container. This makes assembling your burrito bowls a breeze. Just warm everything up before serving and enjoy! Pro Tips Balance Your Flavors: Ensure you taste as you go. Adjust the seasoning with salt, pepper, and lime to achieve a perfect balance of flavors. Customize Your Veggies: Feel free to swap out any of the vegetables for your favorites, such as adding spinach or mushrooms for extra nutrition and flavor. Make it Spicy: Add diced jalapeños or a sprinkle of chili powder to the veggie mixture for a spicy kick that complements the dish. Meal Prep Friendly: Prepare extra servings of the veggie mixture and beans to store in the fridge for quick lunches or dinners throughout the week. {{image_2}} You can add protein to your veggie loaded burrito bowls. Grilled chicken is a great choice. Shrimp adds a nice touch too. If you prefer plant-based options, tofu works well. Simply grill or sauté the protein of your choice. This boosts the flavor and nutrition. Keeping this meal plant-based is easy. The base of brown rice and black beans is already vegan. All veggies are plant-based too. Just skip any animal products like cheese or sour cream. You can enjoy this dish guilt-free and still feel satisfied. Spice blends can change the flavor of your burrito bowls. Try adding taco seasoning for a zesty twist. A dash of chili powder gives it a kick. For a creamy touch, drizzle with a dressing of lime and olive oil. Experiment with different spices to find your favorite mix. Each variation can create a new taste adventure. To keep your veggie loaded burrito bowls fresh, store leftovers in an airtight container. Place them in the fridge within two hours of cooking. They will stay good for about three to four days. If you want to keep them longer, consider freezing them. When it's time to enjoy your leftovers, use the microwave for quick reheating. Place the bowl in the microwave and cover it with a damp paper towel. Heat for about one to two minutes. Stir halfway through to ensure even warming. You can also reheat in a skillet over low heat. This method helps keep the veggies crisp. To freeze your burrito bowls, separate the components. Store cooked brown rice, beans, and veggies in separate bags. Use freezer-safe bags and remove as much air as possible. They can last up to three months in the freezer. When you're ready to eat, thaw overnight in the fridge. Reheat as mentioned earlier for the best results. Yes, you can make these burrito bowls ahead of time. Prepare the veggies and rice in advance. Store them in separate containers. Keep the toppings, like avocado and tomatoes, fresh until serving. This way, you can enjoy a quick and easy meal later. The flavors will still be great! You can use many veggies in burrito bowls. Some great options are: - Red and green bell peppers - Zucchini - Corn - Cherry tomatoes - Red onion Other veggies like spinach, kale, or mushrooms also work well. Get creative and use what you love! To make this recipe gluten-free, use gluten-free grains like quinoa instead of brown rice. Check that the canned beans are gluten-free. Most are, but it’s always good to verify. Avoid any sauces or toppings that may contain gluten. This way, you can enjoy a safe and tasty meal. If you want to substitute brown rice, try these options: - Quinoa - Cauliflower rice - Couscous (look for gluten-free if needed) - Barley Each of these options adds a different flavor and texture. They all make your burrito bowls delicious and satisfying! This blog covered how to make tasty burrito bowls with simple steps. You learned the key ingredients, such as brown rice, black beans, and fresh veggies. We went through each step, from prepping veggies to adding delicious toppings. I shared tips for perfecting your bowls and suggested fun variations. In conclusion, burrito bowls are not only healthy but also easy to customize. I encourage you to try new flavors and share your tasty creations!

Veggie Fiesta Burrito Bowls

A vibrant and healthy bowl filled with brown rice, sautéed vegetables, and fresh toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 cup cooked brown rice
  • 1 can black beans, rinsed and drained
  • 1 piece red bell pepper, diced
  • 1 piece green bell pepper, diced
  • 1 piece zucchini, diced
  • 1 cup corn, frozen or fresh
  • 1 piece avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 0.25 cup red onion, finely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • to taste salt and pepper
  • to taste fresh cilantro, chopped for garnish
  • to serve lime wedges

Instructions
 

  • In a large skillet, heat olive oil over medium heat. Add the diced red and green bell peppers, zucchini, and corn. Sauté for about 5-7 minutes until veggies are tender but still vibrant. Season with cumin, paprika, salt, and pepper. Stir to combine.
  • In a small saucepan over low heat, warm the black beans until heated through, about 3-5 minutes. Stir occasionally.
  • To serve, start with a base of cooked brown rice in each bowl. Layer on the sautéed veggie mixture and add the warmed black beans.
  • Top each bowl with sliced avocado, halved cherry tomatoes, and red onion. Sprinkle chopped cilantro over the top.
  • Add a wedge of lime on the side for squeezing over the bowls just before eating.

Notes

Feel free to customize with your favorite toppings.
Keyword burrito bowls, healthy, quick meal, veggie