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My healthy Vegetarian Burrito Bowl is the perfect way to kick off the year with a fresh and wholesome approach to eating. Inspired by Chipotle, I load this bowl with black beans, brown rice, and sweet corn. My secret ingredient makes it even better, and it's ready in just 30 minutes, way healthier and tastier than takeout.
In my house, we're all about healthy, flavorful meals, and Mexican food is always a favorite. That's why I created my own version of a burrito bowl inspired by Chipotle but with a healthy twist. If you are looking for more Mexican recipes my healthy 7 layer taco dip is a must-try for your next fiesta.
The real game-changer is my secret ingredient: cottage cheese. It adds a creamy, tangy richness and a boost of protein to the dish, which is why I also created this creamed cottage cheese recipe, it complements so many other meals and takes them to the next level.
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🥘 Ingredients
I make this vegetarian burrito bowl with simple, everyday ingredients that you can easily find at any grocery store and chances are, you might already have some of them in your kitchen.
Black Beans: I use canned black beans and keep the liquid for extra flavor, no rinsing or draining here! If I'm out of black beans, pinto beans work just as well.
Jalapeño Pepper: Jalapeños add a spicy kick I love, but you can skip them if you're spice-sensitive.
Veggies: I pack my bowl with red onion, bell peppers, and corn, but any veggies will do.
Spices: Cumin, chili powder, garlic, and salt bring bold flavor. If I'm out of fresh garlic or onions, I use garlic powder and onion powder instead. Or my homemade Old El Paso taco seasoning recipe.
Rice: I love using brown rice, but any grain works, white rice, wild rice, or even cilantro lime rice are all great options.
Cottage Cheese: My secret ingredient! Cottage cheese adds creaminess, protein, and richness that makes the bowl taste indulgent.
Optional: Toppings are all about personal preference! I go with tomato, cilantro, red pepper crema sauce, salsa, and tortilla chips.
🔪 How to Make
I'm so excited to share how simple and fun it is to make my healthy burrito bowl recipe. You won't believe how quickly it all comes together, and with my step-by-step photos, it'll feel like we're making it together in the kitchen.
Step 1: First, I heat up 1 teaspoon of olive oil in a large skillet on the stove. Then, I toss in the garlic, jalapeño, onion, and bell pepper, letting them sauté over medium heat until they're soft and fragrant.
Step 2: Next, I sprinkle in the cumin and chili powder, letting the spices toast for about a minute to bring out their flavor. Then, I pour in the can of black beans, liquid and all (no rinsing or draining here!), and stir it all together in the pan.
Step 3: I bring the mixture to a gentle boil, then lower the heat and let it simmer for about 10-15 minutes. This gives all the flavors time to meld together into something amazing!
Step 4: Once the bean mixture is ready, it's time to assemble the bowl, my favorite part! I start with a scoop of brown rice as the base, then layer on the black bean mixture. After that, I add cottage cheese, corn, diced tomato, fresh cilantro, a dollop of salsa, and a handful of crumbled corn chips for that perfect crunch. Serve it warm and dig in!
📖 Variations
When I make this burrito bowl, I love how easy it is to customize to suit everyone's taste! For a flavorful variation, try these:
Switch the Cheese: Sometimes I swap cottage cheese for shredded cheddar, pepper jack, or a Mexican blend. For a tangy twist, I go for cotija or queso fresco.
Go Vegan: Making this vegan is super simple! I just skip the cottage cheese and use avocado or vegan sour cream instead.
Change the Grain: I often switch the rice for quinoa, barley, or even cauliflower rice when I want a low-carb option. It's fun to experiment with different grains.
Roast the Veggies: Roasted veggies add a rich, caramelized flavor that I absolutely love. Fajita-style veggies work great too.
Make It for Breakfast: I turn this into a breakfast bowl by adding scrambled eggs. It's hearty, delicious, and perfect for brunch.
🍽 Serving Suggestions
My healthy low calorie burrito bowl stands strong on its own, but if you're feeling extra adventurous:
Pair with Chips and Guac: I love serving this with crunchy tortilla chips and a side of guacamole without avocado. It's the perfect combination of creamy and crispy.
Serve with a Salad: A crisp apple green salad with lime vinaigrette is a fresh and tangy side. Sometimes I add baby spinach, romaine, or sautéed kale for extra nutrients.
For the Kids: Even though my kids are grown, they still love when I pair this bowl with avocado puree. It's a simple, comforting addition they can't resist.
🧊 Storage Directions
Refrigeration: When I store my burrito bowls, I always keep the toppings and base separate. Once the black beans and rice have cooled, I transfer them to an airtight container and store everything in the fridge for up to 3-4 days.
Freezing: If I want to make extras, I freeze the black bean and rice mixture in a freezer-safe container. It's perfect for a quick meal later, I just leave the fresh toppings out until I'm ready to serve.
Reheating: To reheat, I pop the black beans and rice in the microwave until warm. Then, I add my favorite fresh toppings, and it's as good as new.
❓Recipe FAQs
Is this vegetarian burrito bowl healthy?
As a health coach, I'm always looking for meals that are both nutritious and delicious, and this vegetarian burrito bowl checks all the boxes!
High in Protein: Protein is so important for keeping your appetite in check, supporting strong muscles and bones, and even boosting your metabolism. With 16 grams of heart-healthy plant protein in each serving, this bowl is a fantastic way to fuel your body.
Low Calorie: I love that this recipe is super filling without being calorie-dense. At under 300 calories per serving, it's the perfect way to feel full and satisfied without overloading your plate.
Packed with Fiber: Fiber is key for healthy digestion, blood sugar control, and keeping you full between meals. This recipe gives you 12 grams of fiber per serving, making it a powerhouse for your health.
How Do You Meal Prep These Healthy Burrito Bowls?
Meal prepping these burrito bowls is a breeze, and it makes life so much easier during the week! I like to cook the black bean mixture and rice the night before, then store them in separate containers. I also chop up any toppings, like cilantro, and keep them in their own little containers. When it's time to eat, I just combine everything, add my favorite toppings, and enjoy a delicious, stress-free meal!
Are These Veggie Burrito Bowls Kid-Friendly?
Yes! Most kids love rice and beans, and this vegetarian Mexican bowl is my fun twist on that classic combo. The bold Mexican flavors are hard to resist, and most kids enjoy it just the way it is. For younger ones, I skip the jalapeño, and for picky eaters, I chop the veggies extra small to "hide" them in the rice and beans. I also let them choose their own toppings, leaving off anything they're not a fan of, it's a win for everyone!
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