Vegetarian Burrito Bowl

5 from 21 votes

This Vegetarian Burrito Bowl, with black beans, corn, sweet potatoes, and cilantro lime rice, is perfect for meal prep—a filling, wholesome option that retains its deliciousness throughout the week.

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With fresh layers of flavorful ingredients, you’ll love digging into this vegetarian burrito bowl! Cilantro lime rice is topped with smoky roasted sweet potatoes, a hearty black bean-and-corn mix, crisp lettuce, and creamy avocado for a variety of flavors and textures you’ll enjoy bite after bite. If you’re looking for a hearty meatless recipe, this healthy vegetarian burrito bowl definitely satisfies!

Two Vegetarian burrito bowls with cilantro lime rice, avocado, lettuce, and salsa.
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This vegetarian burrito bowl recipe leaves the tortilla behind and gathers all the good stuff–the filling–right in your bowl! Not only is this veggie-packed bowl hearty and delicious, it’s healthy too! With black beans for protein, veggies for fiber, and an extra boost of vitamins from the sweet potatoes, these bowls are a nutrient-dense option for lunch or dinner.

For meal prep, this is truly the best vegetarian burrito bowl recipe! Simply cook up the separate components and keep them in the fridge for quick and easy burrito bowls all week long. These easy vegetarian burrito bowls are as good cold as they are warm!

Recipe At a Glance

Cuisine Inspiration: Tex-Mex
Primary Cooking Method: Stovetop, oven
Dietary Info: Vegetarian, vegan, and gluten-free
Key Flavor: Smoky and a little spicy
Skill Level: Intermediate

Summary

  • Hearty and healthy: With protein, fiber, and other nutrients, these healthy vegetarian burrito bowls are a wholesome, nutritious choice for lunch or dinner.
  • Plant-based and gluten-free: Not only is this a vegetarian burrito bowl recipe, but it’s gluten-free and vegan, too.
  • Frugal recipe: No need to pay for restaurant burrito bowls when you have this easy, money-saving vegetarian burrito bowl recipe on hand! They’re a fraction of the cost of similar take-out burrito bowls.
  • Endlessly customizable: With so many ways to customize these bowls with different greens, protein, veggies, and toppings, there’s plenty of opportunity to make the perfect one for you.

Ingredients to Make Vegetarian Burrito Bowl

Ingredients for recipe before prepping: spices, chopped chipotle peppers, garlic, oil, corn, black beans, onion, salt, sweet potatoes, and lime.

For the roasted sweet potatoes:

  • Sweet potatoes: Choose your favorite kind. Note that even if they’re labeled “yams,” they’re likely still sweet potatoes!
  • Olive oil: For tossing the potatoes in before roasting, leading to more flavorful, crisper potatoes.
  • Chili powder, cumin, salt, and black pepper: Smoky spices with a bit of heat to enhance the flavors of the sweet potatoes.

For the cilantro lime rice:

  • White rice: Use long-grain white rice, rinsed before cooking to remove excess starch. 
  • Cilantro: Cilantro adds a classic Tex-Mex flavor to the rice. 
  • Lime: Use both the zest and the juice for a zingy citrus flavor. 
  • Salt: Brings out the flavors of the rice.

For the black beans and corn:

  • Black beans: I use one can of drained and rinsed black beans, which is equal to about 1 ½ cups of cooked black beans.
  • Frozen corn: Frozen corn kernels are so convenient and just as nutrient-dense as fresh.
  • Olive oil: For sautéing the ingredients.
  • Onion & garlic: These aromatic veggies add lots of flavor and a little nutritional boost.
  • Chipotle peppers in adobo: Just a small amount of these dried and smoked jalapeño peppers and sauce adds big flavor to this vegetarian burrito bowl recipe!
  • Lime: Use both the juice and the zest.

Veggies and toppings:

  • Romaine lettuce: I love crisp romaine, thinly shredded, for these vegetarian burrito bowls. If you have another favorite lettuce or green, feel free to sub it.
  • Avocado: To tell if an avocado is ripe, gently press on the outside. It should give slightly without being too mushy.
  • Salsa: Use your favorite homemade or store-bought salsa. Mild, medium, or hot—it’s up to you!
  • Swap the sweet potato: For a seasonal twist, try roasting winter squash such as butternut or delicata instead of the sweet potato. The roasting time should be right about the same. 
  • Add more toppings: These easy vegetarian burrito bowls are endlessly customizable. Like crunch? Add a few tortilla strips. Want to pile on the veggies? Include fresh bell peppers or even some grilled fajita veggies. Pickled jalapenos or pickled red onions add something extra, too. If you’re craving creaminess, try a dollop of sour cream and/or a sprinkle of cheddar, jack, or cotija cheese.
  • Low-carb base: For an option that’s lower in carbs, swap in cilantro lime cauliflower rice.
  • Sub guacamole for the avocado: Sub-store-bought or homemade guacamole for the avocado for one less prep step.

How to Make This Vegetarian Burrito Bowl

This healthy vegetarian burrito bowl is built in four parts: Cilantro lime rice for the base, roasted sweet potatoes, sautéed black beans and corn, and toppings.

Roast the sweet potatoes

  1. Add the sweet potatoes to a parchment-paper-lined baking sheet. Toss them in olive oil and spices, then spread them in an even layer.
  2. Bake until golden on the outside and knife-tender inside.
2 image collage showing diced sweet potatoes on a parchment lined sheet pan before and after roasting.

Cook the cilantro lime rice

  1. In a medium pot, cook the rice. Add the cilantro, lime juice, and lime zest.
  2. Stir until well-combined. Taste and add more salt if desired.
2 image collage: 1- fork fluffing rice in a pot, 2- after mixing in cilantro and lime.

Cook the black bean and corn mixture

  1. Sauté the onion in a skillet, then add the garlic, chipotle peppers, beans, corn, and lime zest.
  2. Cook until aromatic and the corn begins to caramelize. Squeeze the lime juice over the top. Add salt to taste.
2 image collage making recipe in a skillet: 1- ingredients added to pan, 2- after cooking.

Now assemble your burrito bowls! Divide the rice between four bowls, then top with shredded romaine lettuce and diced avocado. Spoon the roasted sweet potatoes over the top along with a scoop of the black bean and corn mix. Top with prepared salsa and serve.

Tips for Making the Best Vegetarian Burrito Bowl

  1. Meal-prep it: Make all of the components ahead of time, then store them in the refrigerator until it’s time to assemble the bowls to eat.
  2. Enjoy warm or cold: Whether the ingredients are warm or your vegetarian burrito bowls are assembled after they’ve been refrigerated, these bowls are great either way.
  3. Use both the lime juice and the zest: For maximum lime flavor, first zest your limes with a zester or microplane grater, then juice them. Use both the juice and zest in your burrito bowl components. 
  4. Keep the avocado from browning: Cut the avocado right before serving, or, if there will be a short delay, you can toss in a little lime juice to keep it from turning brown.
Vegetarian burrito bowl with toppings and a fork dipped inside bowl.

What to Serve With These Easy Vegetarian Burrito Bowls

How to Store & Reheat A Vegetarian Burrito Bowl

For meal prep, cook the rice, sweet potatoes, and black bean and corn mix, then allow them to cool. Transfer to separate airtight containers and keep them in the refrigerator. You can prep your lettuce and place it in its own airtight container in the fridge as well. 

To eat, assemble your bowls and top with lettuce, freshly cubed avocado, and salsa. They’re delicious cold, but you can also reheat your vegetarian burrito bowls if you prefer.

To reheat, layer the rice, beans, and corn mix and sweet potatoes in a microwave-safe bowl and heat until warm throughout, then add the toppings and eat. You can also reheat the warm components in a skillet over medium heat.

How Long Will Vegetarian Burrito Bowl Last in the Fridge?

Each component of your vegetarian burrito bowls will last in the fridge for about four days.

Frequently Asked Questions

Is this a vegan burrito bowl?

Yes, it is! All ingredients in this burrito bowl are entirely plant-based.

Do I have to use the cilantro?

No, you can leave it out entirely or replace it with parsley if you prefer.

Can I double this vegetarian burrito bowl recipe?

Absolutely! Simply double all of the quantities. I recommend two baking sheets for the sweet potatoes so that they can roast in a single layer without being too crowded.

Two vegetarian burrito bowls made with sweet potatoes, black bean and corn, cilantro lime rice, lettuce, avocado, salsa, and lime wedges.

For a plant-forward meal that’s fresh, tasty, and filling, try these vegetarian burrito bowls! Whether you’re making them for a simple lunch or dinner, or meal-prepping so that you have a healthy option for the busy week ahead, you’ll love these hearty burrito bowls.

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Vegetarian Burrito Bowl

This Vegetarian Burrito Bowl, with black beans, corn, sweet potatoes, and cilantro lime rice, is perfect for meal prep—a filling, wholesome option that retains its deliciousness throughout the week.
5 from 21 votes
Servings 4 servings
Calories 590
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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Ingredients
  

For the Sweet Potatoes

For the Cilantro Lime Rice

  • 1 cup long-grain white rice rinsed
  • 1 1/2 cups water
  • 1/4 teaspoon salt plus more to taste
  • Zest of 1 lime plus 2 tbsp fresh lime juice
  • 1/4 cup chopped fresh cilantro

For the Black Beans and Corn

  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 garlic cloves minced
  • ½ tablespoon chopped chipotle peppers in adobo
  • 1 (14.5 ounce) can black beans drained and rinsed
  • 1 ½ cups frozen corn
  • 1 lime juice and zest
  • pinch of salt

To Assemble

  • 3 cups cooked cilantro lime rice
  • roasted sweet potatoes
  • bean and corn mixture
  • 1 head romaine thinly sliced
  • 1 avocado chopped
  • 1 cup prepared salsa

Instructions

  • Preheat the oven to 425˚F. Line a rimmed baking sheet with parchment paper. Add the sweet potatoes, olive oil, spices and salt and pepper and toss to evenly coat all of the potatoes with oil and spices, then arrange into an even layer.
  • Roast for 30-40 minutes, flipping halfway through, until the sweet potatoes are knife tender.
  • While the potatoes cook, prepare the cilantro lime rice. Add the water to medium saucepan and bring to a boil. Add the rice and salt. Return to a boil then reduce heat, cover, and simmer until the water is absorbed and the rice is tender, about 15-18 minutes. Uncover, then fluff with a fork. Add the lime zest and juice and cilantro and mix. Taste and add more salt if desired.
  • Prepare the beans and corn. In a large skillet, heat olive oil over medium heat. Once shimmering, add onion and cook for 3 to 4 minutes, or until translucent. Add garlic, chipotle peppers, black beans and corn and cook for 5 to 7 minutes, or until the corn starts to caramelize slightly. Remove from heat and add lime zest and juice, along with a pinch of salt to taste.
  • To assemble, divide the rice among 4 pasta bowls. Top with a generous handful of romaine and avocado, followed by a large spoonful of roasted sweet potatoes and black beans and corn. Garnish with prepared salsa and enjoy.

Notes

The nutrition label is for the burrito bowl and the additional assembly ingredients (rice, romaine, avocado, salsa).
Storage: For meal prep, cook the rice, sweet potatoes, and black bean and corn mix, then allow them to cool. Transfer to separate airtight containers and keep them in the refrigerator. You can prep your lettuce and place it in its own airtight container in the fridge as well. I recommend adding the avocado when you assemble your bowls. The individual components of your vegetarian burrito bowls will last in the fridge for about four days.
Reheating: They’re delicious cold, but you can also reheat if you prefer. Layer the rice, bean-and-corn mix, and sweet potatoes in a microwave-safe bowl and heat until warm throughout, then add the toppings and eat. You can also reheat the warm components in a skillet over medium heat.

Nutrition

Serving: 1bowl, Calories: 590kcal, Carbohydrates: 100g, Protein: 11g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Sodium: 982mg, Potassium: 1318mg, Fiber: 13g, Sugar: 11g, Vitamin A: 25348IU, Vitamin C: 24mg, Calcium: 115mg, Iron: 3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine Tex Mex
Course: Dinner, Entree, Lunch
5 from 21 votes (19 ratings without comment)

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Comments

  1. Salma says:

    Who needs meat when there’s this bountiful full of goodness. So good! Yumna nailed it.

  2. Tanu says:

    Love the recipe. Can you please suggest an alternative for the Chipotle peppers and salsa?.

    Thankyouu. Love youu. Xx

    1. Yumna says:

      You could simply skip these two ingredients, or use a hot sauce of your choice.