Mexican Vegetarian Burrito Bowl Recipe
The Mexican Vegetarian Burrito Bowl is a fresh, colorful dish that brings the vibrant flavors of Mexico right into your kitchen. This dish is a delicious twist on a traditional burrito, featuring all the classic flavors without the hassle of wrapping everything into a tortilla. The combination of fluffy coriander-lime rice, spicy beans, sautéed peppers, roasted corn salsa, creamy guacamole, and savory toppings will leave everyone craving more.
Whether you’re preparing it for a cozy dinner or serving it at a party as a “Burrito Bar,” this dish is sure to be a hit. With an array of textures, spices, and fresh ingredients, this vegetarian meal is hearty, satisfying, and absolutely delicious.
Cuisine:
Mexican
Course:
Dinner
Diet:
Vegetarian
Prep Time:
30 minutes
Cook Time:
45 minutes
Ingredients
For the Coriander-Lime Rice:
| Ingredient | Quantity |
|---|---|
| Cooked rice | 2 cups, fluffy with separated grains |
| Coriander (Dhania) leaves | 1, finely chopped |
| Whole black peppercorns | 2 teaspoons, crushed |
| Salt | To taste |
| Lemon juice | 2 tablespoons |
For the Spicy Beans:
| Ingredient | Quantity |
|---|---|
| Rajma (Large Kidney Beans) | 2 cups, cooked but not drained |
| Homemade tomato puree | 1 cup |
| Onion | 1, chopped |
| Garlic | 3 cloves, crushed |
| Cumin seeds (Jeera) | 2 teaspoons, roasted and coarsely ground |
| Chipotle chillies/peppers | 1, chopped (or 1 flat teaspoon red chili flakes) |
| Oil | 3 teaspoons |
| Salt | To taste |
For the Sautéed Vegetables:
| Ingredient | Quantity |
|---|---|
| Red bell pepper (Capsicum) | 1, sliced |
| Green bell pepper (Capsicum) | 1, sliced |
| Yellow bell pepper (Capsicum) | 1, sliced |
| Onion | 1, sliced |
| Garlic | 2 cloves, crushed |
| Dried oregano | 1 teaspoon |
| Red chili flakes | ½ teaspoon |
| Salt | To taste |
| Extra virgin olive oil | 3 teaspoons |
For the Roasted Corn Salsa:
| Ingredient | Quantity |
|---|---|
| Del Monte Whole Corn Kernels | 2 cups, fire roasted |
| Onion | 1, chopped |
| Tomato | 1, chopped |
| Coriander (Dhania) leaves | Small bunch, chopped |
| Lemon juice | 2 tablespoons |
| Red chili flakes | ½ teaspoon (optional) |
| Salt | To taste |
Other Ingredients:
| Ingredient | Quantity |
|---|---|
| Cheddar cheese (or Mexican cheese), shredded | ¾ cup |
| Lettuce leaves | ½ cup, shredded (optional) |
| Black olives | ¼ cup, sliced |
| Guacamole | 1 recipe, freshly made |
Instructions
-
Prepare the Coriander-Lime Rice:
- In a large bowl, combine the cooked rice with chopped coriander, black pepper, salt, and lemon juice.
- Toss the mixture thoroughly until the rice is evenly coated with the flavors. Set aside.
-
Prepare the Spicy Beans:
- In a pan, heat the oil over medium heat.
- Add the chopped onion and crushed garlic. Sauté for 1-2 minutes until the onions soften.
- Add the homemade tomato puree and cook for 5-10 minutes, stirring occasionally, until the mixture thickens and bubbles.
- Add the cooked kidney beans along with the cooking liquid. Stir well.
- Add the chopped chipotle peppers (or red chili flakes) and roasted cumin seeds. Season with salt and mix everything together.
- Let it cook for an additional 5-7 minutes, allowing the sauce to thicken. Set aside.
-
Sauté the Vegetables:
- Heat the olive oil in a pan over medium heat.
- Add the sliced bell peppers and onion, followed by the crushed garlic. Sauté for 1-2 minutes.
- Season with salt, red chili flakes, and oregano. Toss everything together and cook for an additional minute.
- Turn off the heat and set aside.
-
Make the Roasted Corn Salsa:
- Char the corn on a grill or stove-top, or roast it in the oven. Once roasted, cut the kernels off the cob.
- In a bowl, combine the roasted corn kernels with chopped onion, tomato, coriander leaves, lemon juice, and red chili flakes (if using). Season with salt and mix well. Set aside.
-
Prepare the Guacamole:
- In a separate bowl, prepare the guacamole using ripe avocados, lime juice, and seasonings of your choice. Since guacamole is best served fresh, prepare it just before assembling the bowl.
-
Assemble the Burrito Bowl:
- Start by placing a generous layer of coriander-lime rice at the bottom of each bowl (or a large serving dish if making a family-style burrito bowl).
- Spoon the spicy beans over the rice, spreading them evenly.
- Add the sautéed vegetables on top of the beans.
- Next, add a layer of guacamole, followed by the roasted corn salsa.
- If using, sprinkle some shredded lettuce, cheddar cheese, and sliced black olives on top.
-
Serve:
- If you’re serving individual burrito bowls, serve immediately as a fresh and wholesome dinner.
- Alternatively, for a more interactive meal, set up a “Burrito Bar” with all the ingredients and allow guests to assemble their own bowls.
- To serve the dish as a warm winter casserole, preheat the oven to 180°C (350°F) and bake the assembled bowls for 15 minutes. Serve hot with baked tortilla chips on the side.
Tips & Variations:
- Customization: This burrito bowl is easily customizable. Add any other sautéed vegetables like zucchini, mushrooms, or corn. If you prefer a spicier kick, increase the amount of chipotle chili or add more red chili flakes.
- Protein Boost: For added protein, include grilled tofu, tempeh, or even a hearty portion of roasted vegetables.
- Vegan Option: Skip the cheese and use dairy-free alternatives like vegan cheese or nutritional yeast to maintain a plant-based dish.
- Meal Prep: You can prepare each component ahead of time and store them in separate containers in the fridge for quick assembly throughout the week.
Serving Suggestions:
Pair your Mexican Vegetarian Burrito Bowl with a refreshing Mango Salsa or a tangy Pico de Gallo. For dessert, try something sweet like Apple Enchiladas or a chilled bowl of Mexican Flan for a true taste of Mexican cuisine.
This Mexican Vegetarian Burrito Bowl is a perfect balance of flavors, textures, and colors, offering a wholesome meal that is both satisfying and nutritious. Whether you’re preparing it for a family dinner or hosting a fun party with friends, this dish is sure to be a crowd-pleaser.
