Quick-and-Easy Burrito Bowl Recipe
This quick-and-easy burrito bowl is the perfect dish when you’re craving something flavorful and satisfying but don’t have a lot of time. In just 15 minutes, this simple recipe packs all the vibrant flavors of a classic burrito in a convenient bowl that makes excellent leftovers for lunches the next day. Combining fresh ingredients like bell peppers, sweet onion, tomatoes, and poblano pepper with hearty plant-based ground, black beans, and corn, this dish is a wholesome, meat-free meal that’s bursting with taste. Plus, with the addition of taco seasoning, each bite is packed with the bold flavors of your favorite Mexican-inspired dishes.
The best part about this burrito bowl is its versatility. Whether you prefer a tangy kick from lime, creamy avocado, a touch of heat from hot sauce, or all of the above it’s easy to customize it to your taste by mixing-and-matching the garnishes. You can easily add your own unique twist to it by coming up with your own combinations!
With fresh, colorful ingredients and endless options for customization, this quick-and-easy burrito bowl is not only a time-saver but also a crowd-pleaser. It’s a balanced meal that everyone will love, and the best part is that you can make it as simple or as loaded as you like. Grab your favorite toppings and dig in!
♡ Make It a Dinner Date!
The best way to tag team this quick-and-easy burrito bowl is by preparing the fresh ingredients while the onions and veggie ground are cooking.
Quick-and-Easy Burrito Bowl
Equipment
- 1 large pan
Ingredients
Veggie Ground
- 1 tbsp olive oil extra virgin
- 1 medium yellow onion chopped
- 500 g plant-based ground
- 1 tbsp taco seasoning mixed with water
- 1 tsp chili powder
- 2 cloves fresh garlic minced
- Salt to taste
- Black pepper to taste
Fresh Ingredients
- ½ head lettuce rinsed and chopped
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- ½ poblano pepper de-seeded and chopped
- 3 cups grape tomatoes halved
- 1 ½ cups corn rinsed and drained
- 14 oz can black beans rinsed and drained
Garnishes
- 1 cup jasmine rice rinsed and cooked
- 1 cup Monterey jack cheese shredded
- Tortilla chips
- Sour cream
- 1 avocado sliced
- Lime
- Green onions chopped
- Cilantro
- Chili lime sauce
- Salsa chunky
- Hot sauce
Instructions
Fresh Ingredients
- While the veggie ground is cooking (see below), start cooking the rice and prepare the fresh ingredients and garnishes.½ head lettuce, 1 red bell pepper, 1 yellow bell pepper, 3 cups grape tomatoes, 1 ½ cups corn, ½ poblano pepper, 14 oz can black beans, 1 cup jasmine rice
Veggie Ground
- In a large pot, heat the olive oil over medium heat. Once hot, add the onions and cook until the onions are translucent, 5 to 7 minutes.1 tbsp olive oil, 1 medium yellow onion
- Add the garlic and cook for an additional minute, until fragrant.2 cloves fresh garlic
- Add the plant-based ground and cook until thoroughly heated. You may have to add more olive oil if your plant-based ground begins to stick to the pot.500 g plant-based ground, 1 tbsp taco seasoning, 1 tsp chili powder, Salt, Black pepper
- Add the cooked rice to the veggie ground and mix thoroughly. Once mixed, add the taco seasoning pre-mixed with water, chili powder, and salt and pepper and cook, stirring to ensure even coating, until the taco seasoning has thickened up.1 cup jasmine rice
- Remove from heat once cooked and once the taco seasoning has thickened up.
Bringing it Together
- Add the veggie ground to the bottom of the bowl then top with your choice of fresh ingredients and garnishes. Make every bowl uniquely your own – have fun with the combinations and flavors!1 cup Monterey jack cheese, Tortilla chips, Sour cream, 1 avocado, Lime, Green onions, Cilantro, Chili lime sauce, Hot sauce, Salsa