Naked Burrito Bowl Recipe
A healthy and vibrant twist on the traditional burrito, the Naked Burrito Bowl eliminates the tortilla while keeping all the bold flavors and textures that make burritos a beloved dish. Packed with fresh vegetables, savory rice, tangy salsas, and zesty condiments, this vegetarian delight offers a satisfying, low-carb option for your dinner table. Whether you’re looking for a wholesome meal or a filling vegan-friendly option, this recipe checks all the boxes. Let’s get cooking and make this colorful, delicious bowl of goodness!
Course: Dinner
Cuisine: Mexican
Diet: Vegetarian
Ingredients
For Stir-Fried Vegetables:
| Ingredient | Quantity |
|---|---|
| Garlic (minced) | 1 tablespoon |
| Onion (thinly sliced) | 1 |
| Green zucchini (thinly sliced) | 1 |
| Carrot (Gajjar) (thinly sliced) | 1 |
| Green bell pepper (thinly sliced) | ½ |
| Red bell pepper (thinly sliced) | ½ |
| Button mushrooms (thinly sliced) | ¼ cup |
| Extra virgin olive oil | As needed for cooking |
| Salt | To taste |
For Lemon Coriander Rice:
| Ingredient | Quantity |
|---|---|
| Brown rice (washed and soaked) | 1 cup |
| Vegetable stock | 2 cups |
| Coriander (Dhania) leaves (finely chopped) | Few sprigs |
| Garlic (minced) | 1 tablespoon |
| Onion (finely chopped) | ½ |
| Lemon (juiced) | 1 |
| Lemon zest | ¼ teaspoon |
| Black pepper powder | 1 teaspoon |
| Extra virgin olive oil | For cooking |
For Pico de Gallo/Salsa Fresca:
| Ingredient | Quantity |
|---|---|
| Tomatoes (seeded and finely diced) | 3 |
| Onion (finely chopped) | 1 |
| Coriander (Dhania) leaves (chopped) | Few sprigs |
| Cumin powder (Jeera) | ½ teaspoon |
| Lemon (juiced) | 1 |
| Black pepper powder | ½ teaspoon |
| Pickled jalapenos (chopped) | ¼ cup |
| Salt | To taste |
For Guacamole:
| Ingredient | Quantity |
|---|---|
| Avocado (pitted and mashed) | 1 |
| Lemon (juiced) | 1 |
| Salt | To taste |
For Vegan Sour Cream:
| Ingredient | Quantity |
|---|---|
| Cashew nuts (soaked for at least 1 hour) | ¼ cup |
| Apple cider vinegar | 1 teaspoon |
| Lemon juice | 1 teaspoon |
| Salt | To taste |
| Water | 1 tablespoon |
For Other Ingredients:
| Ingredient | Quantity |
|---|---|
| Canned black beans | 1 cup |
| Iceberg lettuce (torn) | 1 cup |
| Sweet corn (steamed/roasted) | 1 cup |
| Corn chips | As needed for serving |
| Tabasco Original Hot Sauce | As needed for serving |
Preparation Time: 14 minutes
Cooking Time: 40 minutes
Total Time: 54 minutes
Servings: 4-6
Instructions
Step 1: Prepare the Roasted Vegetables
To begin the Naked Burrito Bowl, let’s first prepare the stir-fried vegetables. In a large skillet or wok, heat a generous splash of extra virgin olive oil over medium-high heat. Add the minced garlic and sliced onions, cooking them for 2-3 minutes until they start to soften and become aromatic. Next, add the zucchini, carrot, green and red bell peppers, and mushrooms to the pan. Stir-fry the vegetables for 5-7 minutes or until they are tender and lightly browned. Season with salt to taste and set aside.
Step 2: Prepare the Lemon Coriander Rice
While the vegetables are cooking, rinse and soak the brown rice in cold water for at least 15 minutes. This will help the rice cook more evenly. In a separate pot, heat a little olive oil over medium heat. Add the minced garlic and chopped onion, sautéing for 2-3 minutes until fragrant. Add the soaked brown rice to the pot, stirring to coat the grains in the garlic and onion mixture. Pour in the vegetable stock, bring the mixture to a boil, and then reduce the heat to low. Cover the pot and let the rice simmer for about 25-30 minutes, or until the rice is fully cooked and the liquid is absorbed. Once the rice is done, fluff it with a fork, then stir in the chopped coriander leaves, lemon juice, lemon zest, and black pepper powder. Set aside.
Step 3: Make the Pico de Gallo/Salsa Fresca
In a medium bowl, combine the diced tomatoes, chopped onion, coriander leaves, cumin powder, lemon juice, black pepper powder, and pickled jalapenos. Season with salt to taste and mix well. Set the pico de gallo aside to allow the flavors to meld.
Step 4: Prepare the Guacamole
In a small bowl, mash the avocado with a fork until smooth but still a bit chunky. Add the lemon juice and salt, then mix well. Set the guacamole aside.
Step 5: Make the Vegan Sour Cream
To prepare the vegan sour cream, drain the soaked cashew nuts and place them in a blender or food processor. Add the apple cider vinegar, lemon juice, salt, and water. Blend until smooth and creamy. If the mixture is too thick, add a little more water to reach your desired consistency. Set aside.
Step 6: Assemble the Naked Burrito Bowl
Now it’s time to assemble your Naked Burrito Bowl. In individual serving bowls, layer the cooked lemon coriander rice at the bottom. Top with a generous portion of the stir-fried vegetables, followed by the canned black beans (drained and rinsed), iceberg lettuce, sweet corn, and a handful of crunchy corn chips. Add a dollop of guacamole and vegan sour cream, then spoon some pico de gallo on top. Finally, drizzle with a few dashes of Tabasco Original Hot Sauce for a bit of heat (if desired).
Step 7: Serve and Enjoy
Garnish with additional fresh coriander leaves and a wedge of lemon if desired. Serve your Naked Burrito Bowl immediately while it’s still warm, and enjoy this vibrant, nutritious, and flavorful meal!
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 350-400 kcal |
| Protein | 9-12 g |
| Carbohydrates | 50-55 g |
| Dietary Fiber | 8-10 g |
| Sugars | 5-7 g |
| Fat | 15-18 g |
| Saturated Fat | 2-3 g |
| Cholesterol | 0 mg |
| Sodium | 250-300 mg |
| Potassium | 600-700 mg |
| Vitamin A | 25-30% DV |
| Vitamin C | 35-40% DV |
| Calcium | 6-8% DV |
| Iron | 10-12% DV |
Tips & Variations
- For added protein, consider topping your bowl with grilled tofu, tempeh, or a handful of roasted chickpeas.
- You can swap the brown rice for cauliflower rice for a low-carb alternative.
- Add some roasted or grilled vegetables like sweet potatoes or cauliflower for an extra flavor boost.
- If you’re not a fan of heat, you can skip the pickled jalapenos and use a mild salsa instead.
This Naked Burrito Bowl is the perfect way to enjoy all the flavors of a traditional burrito without the carbs from a tortilla. Loaded with fresh vegetables, zesty condiments, and vibrant flavors, it’s sure to become a favorite in your weekly dinner rotation!
