What are the best toppings for burrito bowls?

Keep it simple with a mixture of black beans and corn and a little guacamole, or create a toppings bar with all the fixings! You can offer different salsas (tomato or corn salsa), fresh avocado, cotija cheese or a little vegan cheese, chopped cilantro, chopped olives, fresh lime wedges, sliced radishes, and more. There are so many options!

Is it cheaper to make burrito bowls at home?

Unless you're using really premium ingredients, you will almost always spend much less to make food at home. For example, many of the ingredients in this recipe are inexpensive, like the rice, beans, frozen corn, onions, tofu, and spices. The bell peppers and avocados might be a little pricier, but still much cheaper than buying them at a restaurant! This easy vegan burrito bowl is an easy way to enjoy a warm, filling meal without splurging on your budget.

What vegetables go well in burrito bowls?

There are really endless options depending on the flavors you like to eat! I like to use a mixture of cauliflower, bell peppers, and onions. The peppers and onions remind you of fajitas and really hold onto those spices. You can also add roasted mushrooms or broccoli, sauteed zucchini and corn, roasted sweet potatoes, fresh cherry tomatoes, and so much more. It's fun to adapt the recipe based on what's in season, so get creative with it!

Vegetarian Burrito Bowl

Description

Skip the trip to your favorite burrito joint and make this Vegetarian Burrito Bowl at home! The zesty cilantro lime rice is the perfect vehicle for the savory tofu and veggies, and is topped with a mixture of corn, black beans, and homemade guac. It's full of flavor, delicious, and great for meal prep too!

Ingredients

2 tablespoons avocado oil
2 cups extra-firm tofu, cut into 1-inch cubes
2 cups cauliflower florets
1 red bell pepper, sliced
1 small onion, sliced
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon paprika
2 tablespoons lime juice

For the cilantro lime rice:

1 ½ cups long grain rice
2 ½ cups water
2 tablespoons lime juice
½ tablespoon olive oil
¼ teaspoon salt
¼ cup fresh cilantro, chopped

For the toppings:

½ cup corn kernels, frozen
½ cup canned black beans
½ cup guacamole

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Instructions

Cook the vegetables:

In a large skillet, heat oil over medium-high heat for 2 minutes until the hot oil is sizzling hot. Add tofu, cauliflower, and bell pepper. Saute until tender, about 5 minutes.
Add cumin, chili powder, paprika, and lime juice. Mix well until evenly combined and cook for another 2 minutes. Set aside on a plate.

Prepare the rice:

In a medium-sized cooking pot, wash the rice thoroughly and drain. Add water, olive oil, garlic, and salt, and give it a good stir. Bring to a boil, uncovered, over high heat, about 4-5 minutes.
Turn the heat down to low and cover. Simmer for 20-25 minutes until the rice is soft and fluffy. Add lime juice, lime zest, and cilantro, and toss to combine. Fluff with a fork and set aside.

Cook the corn and beans:

In a small pot, add the corn and water. Heat over medium-high heat for 5 minutes. Once cooked, drain in a colander. Set aside until assembly.
Drain and wash the canned black beans. Place in a cooking pot and heat over medium-high heat for 5 minutes until warm. Set aside until assembly.

Assemble the burrito bowls:

Place an equal portion of rice into the bottom of each bowl. Decorate the border with corn, black beans, and sautéed vegetables in the centre of each bowl. Top off with a scoop of guacamole.

Notes

How to store: It's best to layer the leftovers in meal prep containers to make reheating easy. Add a scoop of the cilantro-lime rice and fluff it with a rice paddle to avoid large clumps. Then add the tofu mixture and the black bean and corn topping. Store any perishable toppings in separate containers on the side to add after reheating.

How to reheat: Place the container in the microwave and heat for 3-4 minutes or until fully warmed through. Add any additional toppings before serving.

How to freeze: Freeze the leftovers (without any perishable garnishes) in an airtight container for 2-3 months. Thaw in the fridge before microwaving to reheat.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Assemble
Cuisine: Mexican