Vegetarian Burrito Bowl Salad — Your favorite burrito ingredients minus the meat and extra carbs to keep things HEALTHIER!! Ready in 10 minutes and keeps you satisfied but not stuffed! Great EASY lunch, dinner, or meal prep recipe!!
Healthy Burrito Bowl Recipe
The great thing about burrito bowls, including this recipe, is that they’re highly flexible based on what you have on hand and enjoy.
I also love that rice and beans fill you up without stuffing you, and you’re satisfied for hours.
Between the fiber and water content in the lettuce, tomato, and corn — and without the tortilla wrap carbs in a traditional burrito — you’ve got yourself a healthier burrito option that’s ready in less than 10 minutes!
As shown, my black bean burrito bowl (minus the avocado crema) is naturally vegan and gluten-free. You can always use vegan sour cream in the crema if it’s important to you to keep this recipe vegan rather than vegetarian.
What’s in the Vegetarian Burrito Bowl?
I kept things very straightforward and used ingredients that I always have on hand, and you likely will too. For the black bean burrito bowls, I used:
- Black Beans
- Rice
- Lettuce
- Tomato
- Corn
- Cilantro
- Avocado Crema
How to Make a Burrito Bowl
Making vegetarian burrito bowls couldn’t be easier! Simply divide all of the ingredients between two bowls, then make the burrito bowl sauce in a blender.
For this recipe, I made my favorite avocado crema. However, you may use salsa, hot sauce, or another favorite Mexican-inspired sauce to top the burrito bowls.
Additional Burrito Bowl Toppings
Load up your homemade burrito bowl with as many toppings as you’d like! Here are some additional burrito bowl topping ideas to experiment with:
- Avocado
- Guacamole
- Cheese (shredded Mexican cheese blend, crumbled cotija, or panela are my recommendations)
- Red, White, or Green Onions
- Chipotle Peppers
- Chile Peppers
- Bell Peppers
- Animal Protein (Chicken, Beef, Chorizo, Pastor, etc.)
- Drizzled Lime Juice
- Favorite Vinaigrette such as Mango Vinaigrette
- Salsa
Can Burrito Bowls Be Meal Prepped?
Yes! This is a very easy meal prep idea for weekday lunches at work or school or for an easy grab-and-go healthy weeknight dinner that you just need to pull out of the fridge when hunger strikes.
As long as you don’t dress the salad and keep them somewhat separated and in semi-distinct piles as shown in the photos, you can assemble these four-ish days in advance without worrying too much about things getting soggy.
Tips for the Best Vegetarian Burrito Bowls
I prefer my black bean burrito bowls to contain more lettuce than rice so they’re salad-like. However, you can adjust the ingredient ratios as you see fit.
The avocado crema can be made with sour cream, vegan sour cream, or plain Greek yogurt. Use whatever you have on hand and like best.
I didn’t season the beans, but you could mix some salt, pepper, chili powder, and / or taco seasoning into them to give your burrito bowl a little more oompf.
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Vegetarian Burrito Bowl Salad
Ingredients
Salad
- 2 cups cooked rice, I used brown rice; one 8.8-ounce bag precooked ready rice saves time; use your favorite rice
- one 15-ounce can black beans, drained and rinsed (I used no-salt added)
- 3 cups lettuce
- 2 Roma tomatoes, diced small
- ⅔ cup corn, I used canned that I drained and rinsed, frozen or fresh is ok
- ¼ cup fresh cilantro, finely minced
Avocado Crema
- 1 medium ripe Hass avocado, peeled and pitted
- ¼ cup sour cream, or vegan sour cream
- 2 tablespoons lime juice, from about medium 1 lime
- pinch salt, to taste
- water, if necessary
- cilantro, optional for garnishing
Instructions
- Salad - Divide all the ingredients between two medium/large bowls.
- Avocado Crema - To the canister of a food processor or blender (mini food processors work great here), add all ingredients except water and blend until smooth and creamy. If mixture is thick, add water 1 tablespoon at a time until desired consistency is reached.
- Drizzle avocado crema over salad and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This sounds so good! I love these make ahead salads and bowls for lunch and this is something I could eat 2 or 3 days in a row. I always love leftover sauce too (a little chili powder and cumin might turn it into a delicious dip for red bell peppers)!
I actually made this during the late summer and just got around to posting it now but it’s season-less food for me :) As you said, I could eat it many times in a row and you are so right, leftover sauce never goes to waste!