Vegetarian Burrito Bowl with Guacamole

Bright, fresh, and packed with flavor, this Vegetarian Burrito Bowl with Guacamole is a wholesome, build-your-own meal that’s as stunning as it is satisfying. Featuring a base of tender brown rice, this bowl is topped with a colorful medley of sautéed red bell peppers, onions, black beans, and sweet corn, all seasoned with a smoky blend of cumin and paprika. The star of the dish is the creamy, homemade guacamole, bursting with the zesty brightness of lime and fresh cilantro. Perfect as a customizable lunch or dinner, it can be elevated with optional toppings like shredded cheddar, sour cream, or crunchy tortilla chips. Quick to prepare in just under 45 minutes, this vegetarian burrito bowl is a healthy, flavor-packed winner that’s sure to delight!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Brown rice
• 2 cups Water
• 2 tablespoons Olive oil
• 1 unit Red bell pepper, diced
• 1 unit Red onion, diced
• 2 units Garlic cloves, minced
• 1 can Black beans, drained and rinsed
• 1 cup Corn kernels
• 1 cup Cherry tomatoes, halved
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 units Avocados
• 1 unit Lime, juiced
• 0.25 cup Fresh cilantro, chopped
• 0.5 cup Cheddar cheese, shredded (optional)
• 0.5 cup Sour cream (optional)
• 1 cup Tortilla chips (optional)

Directions

Step 1

Start by cooking the brown rice. In a medium saucepan, combine 1 cup of brown rice with 2 cups of water. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 30 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit, covered, for 5 more minutes, then fluff with a fork.

Step 2

While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced red bell pepper and diced red onion, and sauté for 5-7 minutes until the vegetables are softened.

Step 3

Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant. Then, add the black beans and corn to the skillet and stir everything together.

Step 4

Season the vegetable mixture with ground cumin, paprika, salt, and black pepper. Stir to combine and let cook for another 5 minutes over medium heat.

Step 5

For the guacamole, cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash the avocado with a fork until you reach your desired level of smoothness. Add lime juice and chopped fresh cilantro, then mix together. Season with salt to taste.

Step 6

Assemble the burrito bowls by dividing the cooked brown rice among four bowls. Top each with the sautéed vegetable and bean mixture.

Step 7

Add a generous scoop of guacamole to each bowl. If desired, sprinkle shredded cheddar cheese and a dollop of sour cream on top.

Step 8

Serve with a side of tortilla chips for added crunch, if desired.

Nutrition Facts

Serving size	(2453.5g)

Amount per serving	% Daily Value*
Calories	2784.8

Total Fat 159.9g	0%
Saturated Fat 42.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 120mg	0%
Sodium 3337.5mg	0%
Total Carbohydrate 289.2g	0%
Dietary Fiber 69.4g	0%
Total Sugars 32.3g
Protein 74.3g	0%

Vitamin D 12IU	0%
Calcium 1002.5mg	0%
Iron 16.7mg	0%
Potassium 4898.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.7%

Protein: 10.3%

Carbs: 40.0%