Go Back
Veggie Burrito Bowl

Veggie Burrito Bowl Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1 cup long-grain white rice
  • 2 ¼ cups water
  • 1 ½ tsp fine sea salt, divided
  • 1 tbsp avocado oil
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 medium yellow onion, sliced
  • 2 garlic cloves, minced
  • 1 (15-oz) can black beans, drained and rinsed
  • 1 cup frozen corn kernels, thawed
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp smoked paprika
  • Juice of 2 limes, divided
  • ½ cup chopped fresh cilantro, plus more for garnish
  • ½ cup sour cream
  • 1 to 2 chipotle peppers in adobo sauce, seeded if desired
  • 1 tbsp adobo sauce (from the chipotle can)
  • Water to thin

Method
 

  1. Rinse rice, then cook with water and ½ tsp salt for 15 minutes; let rest 5 minutes off heat, then fluff with ½ the lime juice and cilantro.
  2. Warm oil in a large skillet over medium-high; cook peppers and onion with a pinch of salt and pepper for 6-8 minutes until charred, then stir in garlic, cumin, and chili powder until fragrant.
  3. Add beans, corn, smoked paprika, and remaining 1 tsp salt to the skillet; cook 3-4 minutes until heated through.
  4. Blend sour cream, chipotle peppers, adobo sauce, remaining lime juice, and salt until smooth; thin with water as needed.
  5. Spoon rice into bowls, top with bean mixture and vegetables, drizzle with crema, and garnish with cilantro and lime wedges.

Notes

Let the rice rest, covered, for 5 minutes after cooking for the fluffiest texture. The chipotle crema will thicken slightly as it chills; thin it with a little water if making it ahead.