Veggie Burrito Bowl

MEXICAN · MAIN COURSE · SERVES 2

Experience a fiesta of flavors with this Veggie Burrito Bowl. Bursting with wholesome ingredients like hearty black beans, roasted bell peppers, sweet corn, and creamy avocado. Each bite takes you on a culinary journey to the vibrant streets of Mexico. Your palate will be delighted by the smoky cumin, sweet paprika, and tangy lime that infuse this dish. Not just a meal, but a celebration of fresh, colorful produce that's as pleasing to the eye as it is to the taste buds.

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Ingredients

Original recipe serves 2

Salt
to taste
Pepper
to taste
Paprika
1 teaspoon
Cumin
1 teaspoon
Lime
1, juiced
Cilantro
a handful, chopped
Avocado
1, sliced
Cherry tomatoes
1 cup, halved
Corn
1 cup, cooked
Red onion
1, sliced
Bell peppers
2, sliced
Black beans
1 cup, cooked
Brown rice
2 cups, cooked
Olive oil
2 tablespoons

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Arrange the sliced bell peppers and red onion on a baking sheet. Drizzle with olive oil, then sprinkle with cumin, paprika, salt, and pepper. Toss everything together ensuring the veggies are well-coated with the oil and spices.
  3. Roast the vegetables in the oven for 20-25 minutes, or until they're tender and have a slight char. This caramelization will add a beautiful depth of flavor.
  4. While the vegetables are roasting, prepare the other components. Cook your brown rice and black beans if they're not already done. Slice your avocado and halve your cherry tomatoes.
  5. Once the veggies are done, assemble your bowl. Start with a base of brown rice, then layer on the black beans, roasted vegetables, corn, cherry tomatoes, and avocado slices. Sprinkle chopped cilantro on top.
  6. Finish by drizzling over the juice of one lime. Season with additional salt and pepper if needed, then give everything a good toss to combine.
  7. Serve your vibrant Veggie Burrito Bowl as is, or add your favorite toppings. Salsa, sour cream, or shredded cheese would all be delicious additions. Enjoy!

Tips

  • 💡 This bowl is highly customizable. Feel free to add more of your favorite vegetables or swap out any you don't like. You can also add grilled chicken or shrimp for a non-vegetarian version.

Dietary Information

Servings: 2 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 25 minutes Calories: 600 Fat: 20g Carbs: 90g Protein: 15g Sodium: 700mg Sugar: 10g

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Teresa's Recipes

Veggie Burrito Bowl

Experience a fiesta of flavors with this Veggie Burrito Bowl. Bursting with wholesome ingredients like hearty black beans, roasted bell peppers, sweet corn, and creamy avocado. Each bite takes you on a culinary journey to the vibrant streets of Mexico. Your palate will be delighted by the smoky cumin, sweet paprika, and tangy lime that infuse this dish. Not just a meal, but a celebration of fresh, colorful produce that's as pleasing to the eye as it is to the taste buds.

Serves 2 Prep 15 minutes Cook 25 minutes Level medium Cuisine mexican Main Course

Ingredients

  • to taste Salt
  • to taste Pepper
  • 1 teaspoon Paprika
  • 1 teaspoon Cumin
  • 1, juiced Lime
  • a handful, chopped Cilantro
  • 1, sliced Avocado
  • 1 cup, halved Cherry tomatoes
  • 1 cup, cooked Corn
  • 1, sliced Red onion
  • 2, sliced Bell peppers
  • 1 cup, cooked Black beans
  • 2 cups, cooked Brown rice
  • 2 tablespoons Olive oil

Dietary Notes

  • Servings: 2
  • Dish Type: Main Course
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Calories: 600
  • Fat: 20g
  • Carbs: 90g
  • Protein: 15g
  • Sodium: 700mg
  • Sugar: 10g

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Arrange the sliced bell peppers and red onion on a baking sheet. Drizzle with olive oil, then sprinkle with cumin, paprika, salt, and pepper. Toss everything together ensuring the veggies are well-coated with the oil and spices.
  3. Roast the vegetables in the oven for 20-25 minutes, or until they're tender and have a slight char. This caramelization will add a beautiful depth of flavor.
  4. While the vegetables are roasting, prepare the other components. Cook your brown rice and black beans if they're not already done. Slice your avocado and halve your cherry tomatoes.
  5. Once the veggies are done, assemble your bowl. Start with a base of brown rice, then layer on the black beans, roasted vegetables, corn, cherry tomatoes, and avocado slices. Sprinkle chopped cilantro on top.
  6. Finish by drizzling over the juice of one lime. Season with additional salt and pepper if needed, then give everything a good toss to combine.
  7. Serve your vibrant Veggie Burrito Bowl as is, or add your favorite toppings. Salsa, sour cream, or shredded cheese would all be delicious additions. Enjoy!

Tips

  • This bowl is highly customizable. Feel free to add more of your favorite vegetables or swap out any you don't like. You can also add grilled chicken or shrimp for a non-vegetarian version.
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