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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!
Course Main Dish
Cuisine American, Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 635kcal
Author Ann Otis


  • 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


  • 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.


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.


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