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Healthy Veggie Burrito Bowls with Brown Rice & Beans

Vegetable Burrito Bowls with Brown Rice and Beans

Sara Coleman
A vibrant, nutrient-dense meal prep favorite featuring zesty lime-cilantro brown rice, seasoned black beans, and colorful roasted vegetables. This wholesome bowl is packed with plant-based protein and fiber for a satisfying, healthy lunch or dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 415 kcal

Ingredients
  

Ingredients

  • 1 cup long-grain brown rice rinsed thoroughly
  • 2 cups water or vegetable broth for more flavor
  • 15 oz canned black beans rinsed and drained
  • 2 large bell peppers sliced into thin strips
  • 1 large red onion sliced into wedges
  • 2 tbsp extra virgin olive oil divided
  • 1 tsp ground cumin to season beans and veggies
  • 1 tsp chili powder mild or medium heat
  • 1 large avocado sliced or diced for topping
  • 0.5 cup fresh cilantro chopped
  • 2 tbsp lime juice freshly squeezed
  • 0.5 cup corn kernels fresh, frozen, or canned

Notes

STORAGE: Store components in airtight containers in the refrigerator for up to 4 days. Keep avocado separate to prevent browning. MAKE-AHEAD: The rice and beans can be prepared up to 2 days in advance. VARIATIONS: Add roasted sweet potato or sautéed mushrooms for extra heartiness.