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Veggie Burrito Bowl Recipe

Veggie Burrito Bowl

A vibrant and flavorful bowl packed with zesty lime-coriander rice, smoky black beans, and fresh toppings. A healthy and satisfying deconstructed burrito, perfect for a weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Tex-Mex
Calories: 635
Ingredients Method Notes

Ingredients
  

For the Lime & Coriander Rice
  • 300 g basmati rice rinsed well
  • 600 ml vegetable stock
  • Zest of 1 large lime
  • Juice of 1 large lime
  • 30 g fresh coriander finely chopped
  • 1 tbsp olive oil
  • Pinch of salt
For the Smoky Black Beans
  • 1 large red onion finely diced
  • 2 cloves garlic minced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp chipotle paste or more, to taste
  • 2 x 400g tins black beans drained and rinsed
  • 1 x 400g tin chopped tomatoes
  • 100 ml water
  • Salt and freshly ground black pepper to taste
For the Toppings (suggestions)
  • 2 ripe avocados sliced or mashed
  • 200 g cherry tomatoes quartered
  • ½ red onion very finely diced
  • Handful of fresh coriander chopped

Method
 

  1. Start the Rice: In a medium saucepan with a tight-fitting lid, heat 1 tbsp of olive oil over a medium heat. Add the rinsed rice and the lime zest, stirring for a minute until the grains are coated and fragrant.
  2. Cook the Rice: Pour in the 600ml of vegetable stock and a pinch of salt. Bring to a boil, then immediately reduce the heat to the lowest possible setting. Cover with the lid and let it simmer for 12-15 minutes, or until all the liquid has been absorbed. Do not lift the lid during this time.
  3. Sauté the Aromatics: While the rice cooks, heat the other tablespoon of olive oil in a large frying pan or skillet over a medium heat. Add the diced red onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and diced bell peppers and continue to cook for another 5 minutes, until the peppers have softened slightly.
  4. Toast the Spices: Add the smoked paprika, ground cumin, and chipotle paste to the pan. Stir constantly for about 60 seconds until the spices are fragrant. This step is crucial for deepening their flavour.
  5. Simmer the Beans: Pour in the drained black beans, chopped tomatoes, and 100ml of water. Season with salt and pepper. Bring to a gentle simmer and let it cook, uncovered, for 10-15 minutes, stirring occasionally, until the sauce has thickened nicely.
  6. Finish the Rice: Once the rice is cooked, remove it from the heat and let it stand, still covered, for 5 minutes. What works best for me is to then fluff it up with a fork, and gently stir through the chopped coriander and fresh lime juice.
  7. Prepare Toppings: While the beans are simmering, quickly prepare your toppings. Mash or slice the avocado with a squeeze of lime, chop the cherry tomatoes and mix with the finely diced red onion and some coriander to make a quick pico de gallo style salsa.
  8. Assemble Your Bowl: To serve, spoon a generous amount of the lime and coriander rice into each bowl. Top with a large spoonful of the smoky black bean mixture, then arrange your chosen toppings around the bowl. Serve immediately with extra lime wedges on the side.

Notes

For meal prep, store the rice, beans, and fresh salsa separately in the refrigerator for up to 3 days. Add avocado just before serving to prevent browning.