Vegetarian Burrito Bowls
A vibrant and nutritious meal featuring brown rice, colorful vegetables, hearty pinto beans, and creamy cheese, perfect for busy families and meal prep.
Ingredients
Base Ingredients
- 1 cup Uncooked long-grain brown rice Serves as a wholesome base.
- 1 cup Low-sodium vegetable stock Enhances flavor without added sodium.
Vegetables and Toppings
- 1 cup Bell peppers Chopped into bite-sized pieces.
- 1 cup Red onions Provides a sweet, slightly sharp flavor.
- 2 medium Plum tomatoes Diced for a fresh touch.
- 1 small Jalapeño Sliced, adjust heat as preferred.
- 1/4 cup Fresh cilantro Chopped for garnishing.
Beans and Spices
- 1 can Low-sodium pinto beans Drained but can be mixed in undrained for creaminess.
- 1 tablespoon Gluten-free chili powder Adds spice and warmth.
Finishing Touch
- 1 cup Shredded pepper jack cheese Brings a creamy, spicy finish.
Instructions
Preparation
- Gather all your ingredients and kitchen tools to streamline the process.
- Rinse the brown rice under cold water until the water runs clear.
- Chop the bell peppers and red onions into bite-sized pieces.
- Dice the plum tomatoes and slice the jalapeño, adjusting the heat as preferred.
- Chop the fresh cilantro and set aside for garnishing later.
Cooking and Assembly
- In a medium saucepan, combine the rinsed brown rice and low-sodium vegetable stock. Bring to a boil, then reduce to a simmer, covering for about 45 minutes until the rice absorbs the liquid and is tender.
- While the rice is cooking, heat a skillet over medium heat. Add the sliced red onions and bell peppers, and sauté for 5–7 minutes until they soften.
- Add the undrained pinto beans and chili powder to the skillet, mixing well. Cook for an additional 5 minutes.
Serving
- Once the rice is cooked, fluff it with a fork and layer it as the base in serving bowls.
- Top the rice generously with the sautéed vegetable and bean mixture.
- Sprinkle shredded pepper jack cheese on top and allow it to melt slightly.
- Add diced tomatoes, jalapeños, and chopped cilantro for a fresh touch.
- Serve immediately, allowing customization with additional toppings as desired.
Notes
These burrito bowls are meal prep-friendly. Store leftovers in airtight containers for up to 3–4 days or freeze for up to 3 months.