• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Our Happy Mess

  • Home
  • About Me
    • Video Service
    • Work with Me
    • Privacy Policy
  • Recipes
    • Appetizers/Party Food
    • Mains
      • Salads
      • Sandwiches
      • Pasta
      • Soups
      • Chicken
      • Beef
      • Fish & Seafood
      • Turkey
      • Vegetarian Recipes
    • Breakfast/Brunch
      • Grains & Granola
      • Muffins
      • Eggs
    • Dessert
      • Bars and cookies
      • Cakes and cupcakes
      • Pies and tarts
      • Puddings and mousses
      • Candy
      • Other
    • Snacks
    • Sides
    • Mediterranean Diet / Flexitarian
    • Summer Recipes
  • Sustainable Living
  • Shop
    • Gift Guides
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About Me
    • Privacy Policy
  • Work with Me
  • Video Service
  • Subscribe
  • Find me on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Me
      • Privacy Policy
    • Work with Me
    • Video Service
    • Subscribe
  • Find me on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Mains

    Vegetarian Burrito Bowls

    Originally Published: Aug 7, 2020 · Last Updated: Apr 10, 2021 by Ann · This post may contain affiliate links ·

    157 shares
    Jump to Recipe Print Recipe
    A vegetarian burrito bowl with roasted vegetables, rice and beans, with text overlay
    A vegetarian burrito bowl with roasted vegetables, rice and beans, with text overlay

    25-minute vegetarian burrito bowls are packed with all your favorite burrito ingredients and flavors! A drizzle of bright and fresh cilantro lime dressing makes them extra-special. For a vegan burrito bowl, just skip the cheese!

    A bowl of roasted vegetables an beans on a bed of rice with a chopping board in the background

    *This post probably contains affiliate links. As an Amazon associate, I earn from qualifying purchases. Please see my full disclosure policy for details.

    I love me a gigantic overstuffed burrito.

    When I go to our local burrito bar, you can actually see the guy's face start to fall as he begins to understand that I will say "yes" to every. single. topping. he offers.

    I mean, those tortillas are huge, but mine is literally BUSTING at the seams. In fact... it's probably better if I just skip the tortilla altogether and go for the bowl.

    AND I don't know why it didn't occur to me before, but I can totally make a burrito bowl at home. In under 30 minutes too!

    Vegetables are tossed and then roasted with my favorite homemade taco seasoning (the same one I use on these super popular vegetarian stuffed peppers).

    And then I like to put them on a bed of brown rice with some beans and drizzle it all with this luscious cilantro lime dressing (check out the post for how to make an amazing creamy version of that dressing!)

    For all this flavor, these vegetarian burrito bowls are insanely, ridiculously, quick and easy to make. And infinitely customizable.

    Make it your own

    Some ingredient swap and addition suggestions:

    • Hate cauliflower? How about roasted sweet potato chunks instead. (But you should know that ROASTED cauliflower is a revelation - nothing like the raw stuff).
    • Instead of brown rice, use regular white rice, another grain, quinoa, or couscous
    • Cutting your carbs? Try a bed of lettuce instead of rice.
    • Not a feta fan? Try grated cheddar or Monterey Jack.
    • Don't feel like making the cilantro lime dressing? (it takes 5 minutes, but hey it's cool ;)). Feel free to use a store bought dressing, or just top with salsa and/or sour cream.
    • Add chicken or ground beef
    • Pile on the fresh tomatoes, olives, jalapenos, and of course, avocado
    • Make a vegan burrito bowl by eliminating the cheese, and using maple syrup instead of honey in the dressing

    Step-by-step

    1. Preheat the oven to 425 F. Combine ½ a teaspoon each of chili powder, garlic powder, onion powder, paprika and cumin, and 1 teaspoon dried oregano.
    1. Put your veggies on a lined baking sheet. By the way, I love these reusable baking mats for roasting things. Nothing sticks to them like foil so you don't have to use a ton of oil, and they're more eco-friendly. I prefer silicone baking mats for baked goods, but LOVE these for roasting!
    A bowl with ingredients for homemade taco seasoning and a sheet pan with chopped vegetables on it
    1. Roast vegetables in the preheated oven for 20-25 minutes, until everything is tender and browned.
    Before and after of vegetables roasted on a baking sheet
    1. While the vegetables are roasting, make the dressing. Using an immersion blender or food processor (you can also just finely chop the cilantro and garlic and whisk everything together too), blitz together the cilantro, garlic, lime juice, apple cider vinegar, honey or maple syrup (for a vegan dressing), olive oil, salt and pepper.
    Salad dressing ingredients lined up on a cutting board, and blended together in a beaker
    1. Divide the cooked brown rice between 4 bowls and top with the roasted vegetables and beans. Sprinkle with feta or queso fresco and chopped cilantro, and drizzle with the dressing.
    A bowl of rice and vegetables with a cilantro lime dressing being drizzled over it.

    These veggie bowls are one of our new favorite vegetarian weeknight meals. So much good stuff, so much flavor, and so good for you!

    Love bowls? Try this Mediterranean Buddha bowl, these roasted salmon and quinoa bowls, or these chicken satay rice bowls!

    Enjoy! xx

    And if you’re looking for more easy dinner inspiration, follow me on PINTEREST, INSTAGRAM, FACEBOOK or TWITTER!

    A bowl of vegetables and beans on a be of rice

    Vegetarian Burrito Bowls

    25-minute vegetarian burrito bowls are packed with all your favorite burrito ingredients and flavors!
    5 from 1 vote
    Print Pin Rate
    Course: Main Dish
    Cuisine: American, Mexican
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Servings: 4 servings
    Calories: 635kcal
    Author: Ann Otis

    Ingredients

    • ½ teaspoon chilli powder
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ teaspoon paprika
    • ½ teaspoon cumin
    • 1 teaspoon dried oregano
    • 2 tablespoons olive oil
    • 1 cup corn kernels fresh, frozen and thawed, or canned
    • 1 red bell pepper diced in ½ inch pieces
    • 1 head cauliflower divided into 1 inch florets
    • 3 cups cooked brown rice
    • 1 14 oz can black beans drained and rinsed
    • ½ cup feta or queso fresco crumbles

    Cilantro Lime Dressing

    • ½ cup fresh cilantro packed
    • 3 tablespoons fresh lime juice
    • 1 tablespoon apple cider vinegar
    • 1 small clove garlic peeled
    • 1 tablespoon honey or maple syrup
    • ½ cup olive oil
    • ½ teaspoon salt
    • freshly ground pepper to taste
    US Customary - Metric

    Instructions

    • Preheat the oven to 425 F.
    • In a small bowl, combine the chilli powder, onion powder, garlic powder, paprika, cumin and oregano.
    • Add the cauliflower, corn, and chopped red pepper to a baking sheet lined with foil. I like to keep them separate just in case some vegetables cook more quickly than others. Drizzle with olive oil and sprinkle evenly with the spice mixture. Toss with your hands to coat evenly.
    • Transfer the pan to the oven to roast for 20-25 minutes until vegetables are browned and tender.
    • While the vegetables are roasting, process the dressing ingredients in a blender, food processor or with an immersion blender. Alternatively, you can finely chop the garlic and cilantro and whisk with the remaining ingredients.
    • To assemble, divide the brown rice between 4 bowls and top with the roasted vegetables and beans. Sprinkle with cheese and cilantro if desired, and drizzle with the dressing.

    Notes

    For vegan burrito bowls, simple leave out the cheese and use maple syrup instead of honey in the dressing. See the cilantro lime dressing post for more details, as well as a creamy version of the dressing.

    Nutrition

    Calories: 635kcal | Carbohydrates: 76g | Protein: 17g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 1038mg | Potassium: 1027mg | Fiber: 15g | Sugar: 11g | Vitamin A: 1361IU | Vitamin C: 115mg | Calcium: 184mg | Iron: 4mg
    Tried this Recipe? Tag it Today!Mention @OurHappyMess or tag #OurHappyMess!
    « Cilantro Lime Dressing
    Date Energy Balls [Nut-Free, Vegan] »
    157 shares

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Our Happy Mess!

    Ann from Our Happy Mess

    I'm Ann and I believe in balanced eating, homemade foods, and DESSERT. I love to cook, but I can't spend all day in the kitchen anymore, so what you'll mostly find here are simple, family-friendly recipes. I'm really happy you're here!
    More about me

    Footer

    About

    • Privacy Policy
    • Contact

    Copyright © 2022 · Our Happy Mess