clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
burrito bowl with fork

Vegetarian Burrito Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Ashlea Carver
  • 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


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.


  • 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
  • 115oz 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

Chipotle Crema

  • 1/2 cup whole milk Greek yogurt
  • 2 tablespoons lime juice
  • 12 chipotle peppers in adobo
  • 1/4 cup cilantro
  • 1/4 cup green onion
  • 2 cloves garlic
  • 1/2 teaspoon salt (plus more to taste)


  1. 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.
  2. 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.
  3. 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.
  4. For the Crema: Add all of the ingredients to a blender or food processor and blend until well combined and creamy.
  5. 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.