If you’re looking for a new plant-based dinner then you are going to love this Vegetarian Burrito Bowl recipe! Roasted veggies, the best toppings, and a delicious chipotle crema all come together to make a burrito bowl that everyone will love.
Why You’ll Love This Vegetarian Burrito Bowl
- It’s an easy plant-based meal – if you’re trying to eat more plants then this is the recipe for you! It’s packed with veggie-based protein and fiber that will leave you feeling great.
- It’s perfect for meal prep – these bowls are a meal prep option. Just prep the components and then when you’re ready, you can assemble and enjoy.
- It’s hearty and delicious – I know that sometime plant-based recipes can have a bad reputation for lacking flavor but these bowls are full of it!
Vegetarian Burrito Bowls Video – Watch How to Make This Recipe
More Reader Favorite Plant Based Recipes
- Vegetarian Stuffed Peppers
- Roasted Chipotle Cauliflower Tacos
- Roasted Vegetable Lasagna
- Thai-Inspired Crunch Salad with Creamy Peanut Dressing
- Buffalo Cauliflower Tacos
- Vegetarian Enchilada Casserole
- The Best Hearty Vegetarian Chili
A Quick Overview of the Recipe Ingredients
Veggies: These bowls use a combination of cauliflower, bell peppers, and onions. You can always mix up the veggies though! Try adding other veggies like sweet potato, butternut squash, or corn.
Seasoning: Before roasting, the veggies are tossed in a little olive oil and a variety of spices and seasonings to ensure they are packed with flavor. You’ll also add a little lime juice because that never hurts.
Black Beans: I love adding black beans to just about everything and these burrito bowls are no exception. Not only do they taste great, they pack in an extra punch of protein and fiber which is always an added benefit. Before adding them to the bowl, you’ll season the beans with a little salt, pepper, garlic powder, and cumin.
Rice: To keep these bowls nice and hearty, they start with a base of cilantro lime rice.
Toppings: We’ll go over toppings in more detail later in this post but the options are really endless here so feel free to get creative!
Delicious Chipotle Crema
These veggie burrito bowls are great all on their own but the chipotle crema really takes them to the next level. I like to give each bowl a very generous drizzle before serving.
What you need for the delicious chipotle crema:
- greek yogurt – I like to use whole milk greek yogurt for this recipe but you’re welcome to use low-fat or non-fat.
- chipotle peppers in adobo – if you have never used these before then you are in for a treat! Chipotle peppers in adobo sauce are jalapeño chilies that have been smoked, dried, and then packed in a spiced tangy tomato sauce. They have a bit of a kick but the greek yogurt in this recipe helps to mellow out their spice quite a bit. If you’re sensitive to spice, start with just one pepper and go from there.
- lime juice – this helps to thin the sauce a bit while also adding flavor.
- cilantro – plenty of fresh cilantro is a must in this recipe. Don’t be afraid to use both the stems and leaves!
- green onion – this adds a subtle onion flavor to the sauce.
- garlic – fresh garlic works best here and you’ll need a few cloves.
How to Make This Vegetarian Burrito Bowl Recipe
Step One: Make the veggies! Preheat your oven to 425 degrees. In a large mixing bowl, combine the bell peppers, onion, cauliflower, olive oil, lime juice, and spices. Mix everything until the veggies are well coated and then transfer to a sheet pan. Try to place the cauliflower florets cut side down so that they get nice and brown and crispy. Bake the veggies for 25-30 minutes.
Step Two: Make the black beans! While the veggies are cooking, heat one can of black beans in a small pot on the stove. Add a sprinkle salt, garlic powder, and cumin for extra flavor.
Step Three: Prep the rice! Cook according to the package instructions. Add a squeeze of lime juice and chopped cilantro when it’s finished cooking.
Step Four: Make the Chipotle Crema! Add all of the ingredients to a blender or food processor and blend until well combined and creamy.
Step Five: Assemble the Bowls! Start with a bed of chopped romaine and then pile on the veggies, rice, beans, toppings, and finish with a drizzle of the chipotle crema.
How to Serve
Once you’ve prepped everything it’s time to assemble the bowls. Here are few suggestions on assembly if you need them:
- start with your chopped lettuce! I prefer chopped romaine but you could really use whatever mix of greens you like.
- add your grains! I love to use cilantro lime rice but brown rice, quinoa, or cauliflower rice are all great options as well.
- next add the black beans! use a slotted spoon to get rid of any excess liquid when adding the beans to the bowl.
- now add the roasted veggies! top each bowl with a generous serving of roasted vegetables.
Once you’ve assembled the bowls it’s time to top them with all your favorite things. Here are my go to topping options:
- a generous drizzle of chipotle crema
- avocado corn salsa if you want to add some corn
- crumbled cotija cheese
- sliced avocado (seasoned with a little salt, pepper, and lime)
- chopped cilantro
- diced tomato or pico de Gallo
- pineapple salsa or mango salsa for a little sweetness
- pumpkin seeds (these add a little extra crunch)
- a little greek yogurt or sour cream
How to Store
If you have leftovers, or if you’re meal prepping this recipe, I recommend storing the veggies, rice, and beans separately. You can reheat them all in the microwave for 30-45 seconds until warmed through and then assemble the bowls.
More Delicious Bowl Recipes
- Chicken Fajita Bowls
- Slow Cooker Salsa Verde Chicken
- Turkey Burrito Bowls
- easy taco bowls
- Honey Chipotle Chicken Bowls
- Healthy Burger Bowls with Special Sauce
- Shrimp Burrito Bowls
- Sheet Pan Chicken Burrito Bowls
- Slow Cooker Chipotle Beef Burrito Bowls
I hope you give these Vegetarian Burrito Bowls a try! They’re a delicious plant-based meal that’s perfect for lunch or dinner.
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Vegetarian Burrito Bowls
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 bowls 1x
- Category: dinner
- Method: oven
- Cuisine: Mexican Inspired
- Diet: Vegetarian
- 1 small red bell pepper, sliced
- 1 small orange bell pepper, sliced
- 1 small green bell pepper, sliced
- 1 small yellow onion, sliced
- 1 head of cauliflower, cut into florets
- 1/4 cup olive oil
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon oregano
- 1 – 15oz can black beans
- chopped romaine lettuce, for serving (you could also use a blend of romaine + mixed greens)
- cooked cilantro lime rice, for serving
- crumbled cotija cheese, for serving
- avocado, for serving
- 1/2 cup whole milk Greek yogurt
- 2 tablespoons lime juice
- 1–2 chipotle peppers in adobo
- 1/4 cup cilantro
- 1/4 cup green onion
- 2 cloves garlic
- 1/2 teaspoon salt (plus more to taste)
- For the veggies: Preheat your oven to 425 degrees. In a large mixing bowl, combine the bell peppers, onion, cauliflower, olive oil, lime juice, and spices. Mix everything until the veggies are well coated and then transfer to a sheet pan. Try to place the cauliflower florets cut side down so they get brown and crisp. Bake the veggies for 25-30 minutes.
- For the black beans: While the veggies are cooking, heat one can of black beans in a small pot over medium heat. Add a sprinkle salt, garlic powder, and cumin for extra flavor.
- For the rice: Cook according to the package instructions. Add a squeeze of lime juice and chopped cilantro when it’s finished cooking. You could also follow this cilantro lime coconut rice recipe.
- For the Crema: Add all of the ingredients to a blender or food processor and blend until well combined and creamy.
- Assemble the bowls: Start with a bed of chopped romaine and then pile on the veggies, rice, beans, toppings, and finish with a drizzle of the chipotle crema.
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Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eat