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Vegetarian Burrito Bowls
These easy 30-minute vegetarian burrito bowls are loaded with flavor from roasted sweet corn, black beans and rice, southwest spices, fresh salsa, and lime-infused sour cream.
Course
Main Course
Cuisine
American, Mexican
Keyword
30 minute meal, Delicious Everyday, vegetarian burrito bowl
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
2
servings
Calories
815
kcal
Author
Delicious Everyday
Ingredients
1 ½
cups
corn kernels
fresh
1
yellow onion
chopped
½
cup
jasmine rice
15
oz
black beans
canned, drained and rinsed
1
cup
vegetable broth
1
tsp
ground cumin
1
tsp
garlic powder
1
tsp
chili powder
1
cup
cherry tomatoes
chopped
2
limes
zested and halved
3
tbsp
sour cream
2
tbsp
cilantro
fresh
salt
to taste
black pepper
to taste
olive oil
1
avocado
sliced
hot sauce
optional
US Customary
-
Metric
Instructions
Roast the Corn
Preheat oven to 400 degrees.
Rinse the corn kernels and at them dry with a paper towel.
Spread corn kernels on a baking sheet in a single layer, and sprinkle with salt and pepper, to taste.
Roast for 17-20 minutes, until corn is beginning to get crispy.
Prepare the Beans and Rice.
Heat 2 tbsp olive oil in a medium non-stick pot, over medium heat.
Add onion and cook for 4-5 minutes, until softened.
Add the rice, black beans, and vegetable broth. Stir.
Add the cumin, chili powder, garlic, and a large pinch of salt. Stir to combine.
Bring to a boil. Reduce heat and simmer for 15-17 minutes, until rice is tender.
Add additional salt and black pepper, to taste.
Make the fresh salsa.
In a small bowl, combine the cherry tomatoes, lime zest, and cilantro.
Squeeze in the juice of one lime. Add 1 tsp olive oil and salt and pepper, to taste.
Stir to combine, and set aside.
Make the Lime-Sour Cream
In a small bowl mix together the sour cream and juice from half a lime.
Add salt and pepper, to taste.
Assemble the Vegetarian Burrito Bowls
Divide the rice and beans mixture between two serving bowls.
Add half of the roasted corn, fresh salsa, and avocado slices to each bowl.
Sprinkle half of the Monterey-Jack Cheese over each bowl.
Top each bowl with a dollop of the lime-sour cream, and hot sauce (if desired).
Nutrition
Calories:
815
kcal
|
Carbohydrates:
137
g
|
Protein:
30
g
|
Fat:
22
g
|
Saturated Fat:
5
g
|
Cholesterol:
9
mg
|
Sodium:
756
mg
|
Potassium:
1857
mg
|
Fiber:
32
g
|
Sugar:
11
g
|
Vitamin A:
1286
IU
|
Vitamin C:
53
mg
|
Calcium:
154
mg
|
Iron:
8
mg