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This healthy, easy Vegetarian Burrito Bowl with black beans is packed with awesome flavors! Inspired by Chipotle’s veggie bowl, it’s loaded with jalapeno peppers, black beans, onions, peppers, warm spices, hearty brown rice, sweet corn, and a secret ingredient that makes it extra filling and satisfying. It’s naturally gluten-free, easily made vegan, healthier than takeout, and is sure to become your new favorite meal!
This copycat Chipotle veggie bowl recipe is one of my favorite easy weeknight meals. It’s basically a deconstructed burrito with a twist: my secret ingredient – cottage cheese – adds creaminess, tangy-ness, and a protein punch; a few crumbled corn chips add great texture and crunch; and tomatoes, corn and cilantro replace the traditional lettuce often found in vegetarian burrito bowls.
It’s filling, spicy and satisfying, and takes less than 30 minutes to make!
I know you may think it’s a little crazy that I add cottage cheese to my burrito bowl recipe. Trust me, I thought it was crazy at first, too, but then I tasted the fantastic flavors together and knew that it was a match made in heaven. Cottage cheese is the perfect way to add protein to your meal and enhance the creaminess and flavor with the other ingredients.
This healthy burrito bowl has fewer calories than a burrito bowl you’d get at a restaurant, but doesn’t sacrifice any of the flavor. One huge serving has only 290 calories, 5 grams of fat, 12 grams of fiber and 16 grams of plant protein!
This simple recipe makes 4 huge servings. If you wanted smaller bowls you could also end up with 5-6 servings too. I ended up eating this the next day for leftovers! It tasted even better once all the flavors had marinated together for a while. It’s just spicy healthy goodness in a bowl. It doesn’t get better than that.
This delicious dinner recipe is easy to make with simple ingredients found at any grocery store, or you may even have some on hand already! For detailed ingredients, instructions and nutrition facts, see the recipe card below.
Step 1: In a large skillet on the stove top, saute garlic, jalapeno, onion, and bell pepper in 1 tsp olive oil over medium heat until soft.
Step 2: Add cumin, chili powder and let the spices toast for a minute. Then add the can of black beans + liquid (don’t rinse and drain the black beans before) into the pan.
Step 3: Bring the mixture to a boil, let it simmer for about 10-15 minutes.
Step 4: Once the bean mixture is done, start assembling your bowl! Put 1/4 cup cooked brown rice in a bowl, top with 1/4 of the black bean mixture, then add your toppings: 2 Tbsp cottage cheese, 2 Tbsp corn, diced tomato, cilantro, salsa, and 3-4 corn chips crumbled on top. Serve warm!
Are burrito bowls healthy?
The answer is: it depends on what you put in your bowl! If you load up your veggie burrito bowl with tons of cheese, sour cream, guacamole, rice, and meat – and don’t add any veggies or balance out the calories/carbs/fat – your bowl won’t be very healthy for you.
But this vegetarian burrito bowl recipe is super healthy (and delicious)! Here’s what makes it so good for you:
High In Protein: It’s essential to get enough protein in your diet because it’s good for your appetite, bones, muscles and even boosts your metabolism. Each serving provides you with 16 grams of heart healthy plant protein.
Low Calorie: The key to healthy meal planning is to make super filling recipes that aren’t calorie dense. This recipe has under 300 calories in every (giant) serving, so you’ll be full and satisfied once dinner is over!
Fiber: Fiber helps control your blood sugar levels, keeps you full, and even helps with digestion — and you’ll get 12 grams of fiber in every serving.
How Do You Meal Prep These Healthy Burrito Bowls?
Meal prepping these bowls is super easy! I recommend cooking the black bean mixture and the rice the night before, and storing them in two separate containers. Then prep any toppings that require chopping (e.g. cilantro) and store them in individual containers. When you’re ready to serve, just combine everything and enjoy!
How To Store and Keep?
The key to storing burrito bowls is to keep the toppings and the base separate. Make sure the black beans & rice have cooled, then transfer to an airtight container. Put the toppings in individual airtight containers as well. Store everything in the fridge for 3-4 days. Reheat the black beans & rice in the microwave and add your favorite toppings before serving.
Are These Veggie Burrito Bowls Kid-Friendly?
Yes! Most kids love rice and beans, and this vegetarian Mexican bowl recipe is a twist on that classic dish! The Mexican flavors are impossible to resist, and most kids will love this recipe as-is. For younger kids, you can leave off the jalapeno. For picky eaters, you can cut up the veggies super small to “hide” them in the rice & beans, and leave off any toppings they don’t like!
If you have tried this recipe, then please rate it and let me know how it turned out in the comments below!
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This healthy and easy Vegetarian Burrito Bowl with black beans is packed with goodness and awesome flavors! Inspired by Chipotle’s veggie bowl, it’s loaded with jalapeno peppers, black beans, onions, peppers, warm spices, hearty brown rice, sweet corn, and a secret ingredient that makes it extra filling and satisfying!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Saute garlic, jalapeno, onion, and bell pepper in 1 tsp olive oil until soft.
Add cumin, chili powder and let the spices toast for a minute. Then add the can of black beans + liquid (don’t rinse and drain the black beans before) into the pan.
Bring the mixture to a boil, let it simmer for about 10-15 minutes.
Once the bean mixture is done, start assembling your bowl! Put ¼ cup cooked brown rice in a bowl, top with ¼ of the black bean mixture. Then add your toppings: 2 Tbsp cottage cheese, 2 Tbsp corn, diced tomato, cilantro, salsa, and 3-4 corn chips crumbled on top.
Tips For Making The Perfect Vegetarian Burrito Bowl
Calories: 291kcal | Carbohydrates: 51g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 691mg | Potassium: 728mg | Fiber: 12g | Sugar: 5g