Vegetarian Naked Burrito

Elevate your weeknight meals with this vibrant and wholesome Vegetarian Naked Burrito! Packed with bold flavors and nutrient-rich ingredients, this deconstructed burrito bowl features a base of fluffy brown rice topped with a rainbow of sautéed veggies, hearty black beans, and zesty seasonings. Fresh lime juice and chopped cilantro add a burst of brightness, while creamy avocado, a dollop of sour cream or Greek yogurt, and a sprinkle of shredded cheese provide the perfect finishing touch. This quick, customizable recipe—ready in under 50 minutes—is a satisfying, gluten-free option that’s easy to make and perfect for meal prep. Whether you’re looking for a vegetarian dinner idea or a healthy lunch, this naked burrito bowl delivers big on taste and nutrition!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Brown rice
• 2 cups Water
• 2 tablespoons Olive oil
• 1 medium Red bell pepper, diced
• 1 medium Yellow bell pepper, diced
• 0.5 medium Red onion, diced
• 3 large Garlic cloves, minced
• 1 cup Corn kernels (fresh or frozen)
• 15 ounces Black beans, drained and rinsed
• 1 cup Cherry tomatoes, halved
• 1 Lime, juiced
• 0.5 cup Cilantro, chopped
• 1 teaspoon Salt
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 1 large Avocado, sliced
• 0.5 cup Sour cream or Greek yogurt
• 0.5 cup Shredded cheese

Directions

Step 1

Rinse the brown rice under cold water and add it to a saucepan with 2 cups of water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for about 30 minutes or until the rice is tender and water is absorbed.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the diced red and yellow bell peppers, and diced red onion. Sauté for about 5 minutes until the vegetables begin to soften.

Step 3

Add the minced garlic and continue to cook for an additional 2 minutes, stirring occasionally.

Step 4

Stir in the corn kernels, black beans, cherry tomatoes, salt, ground cumin, and chili powder. Cook for another 5 minutes, allowing the flavors to meld and the mixture to heat thoroughly.

Step 5

Once the rice is cooked, remove it from the heat and fluff it with a fork. Divide the rice among 4 serving bowls.

Step 6

Top each bowl of rice with the sautéed vegetable and bean mixture.

Step 7

Drizzle the lime juice evenly over the top of each bowl and sprinkle with chopped cilantro.

Step 8

Finish with slices of avocado, a dollop of sour cream or Greek yogurt, and a sprinkle of shredded cheese on each bowl before serving.

Nutrition Facts

Serving size	(2408.3g)

Amount per serving	% Daily Value*
Calories	2031.6

Total Fat 108.2g	0%
Saturated Fat 36.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 131.3mg	0%
Sodium 2993.9mg	0%
Total Carbohydrate 221.7g	0%
Dietary Fiber 59.6g	0%
Total Sugars 39.2g
Protein 67.2g	0%

Vitamin D 0IU	0%
Calcium 914.5mg	0%
Iron 16.6mg	0%
Potassium 4171.7mg	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: 45.7%

Protein: 12.6%

Carbs: 41.6%