Veggie Burrito Bowl
Pick a bowl, skip the debate, and eat in 20 minutes.
When you’re tired and staring at the fridge, this veggie burrito bowl is the kind of dinner that gets you out of decision paralysis fast. It uses familiar burrito-bowl flavors, but keeps the cooking simple: warm beans, rice, crisp-tender vegetables, and whatever toppings you already have. It’s a solid answer when you want something filling, customizable, and low-stress without committing to a full recipe rabbit hole. Expect a cozy, flexible bowl rather than restaurant-level build-out. If you have leftover rice, this comes together even faster. If not, it still lands in weeknight-friendly territory and leaves you with a meal that feels complete without much effort.
Ingredients
- 1 cup cooked white rice — warm or leftover
- 1 tbsp olive oil
- 1 unit bell pepper — thinly sliced
- 1 cup zucchini — small dice
- 1 cup corn kernels — fresh or frozen
- 1 cup black beans — drained and rinsed
- 0.5 tsp ground cumin
- 0.5 tsp chili powder
- 0.25 tsp garlic powder
- 0.25 tsp salt
- 0.25 tsp black pepper
- 0.5 cup salsa
- 0.5 cup shredded cheddar cheese — or pepper jack
- 0.5 unit avocado — sliced
- 2 tbsp plain Greek yogurt — or sour cream
- 2 tbsp chopped cilantro — optional
Method
- 1 Warm the rice in a bowl or skillet until hot. If using leftover rice, splash in 1 tbsp water and cover briefly to steam it.
- 2 Heat the olive oil in a skillet over medium-high heat. Add the bell pepper, zucchini, corn, cumin, chili powder, garlic powder, salt, and black pepper. Cook for 4 to 5 minutes, stirring, until the vegetables are crisp-tender.
- 3 Stir in the black beans and cook 1 to 2 minutes more, just until heated through.
- 4 Divide the rice between bowls and top with the vegetable-bean mixture, salsa, cheese, avocado, Greek yogurt, and cilantro.
- 5 Eat right away while the rice is warm and the toppings are still fresh.
Variations
- Vegetarian swap — It is already vegetarian; for a vegan version, use dairy-free yogurt or skip the creamy topping and add extra salsa.
- Faster swap — Use microwave rice, canned corn, and pre-sliced peppers so the whole bowl is mostly just heating and assembling.
- Substitutions — Swap black beans for pinto beans, zucchini for diced tomatoes, or cheddar for crumbled cotija if you have it.
Notes
If your salsa is very thick, loosen it with 1 tbsp water so it drizzles easily. For extra speed, use frozen pepper strips or any leftover roasted vegetables you already have.
Equipment that helps
- Skillet — It quickly warms the vegetables and beans in one place, which keeps cleanup low.
- Microwave-safe bowl — Useful for reheating rice fast if you are starting with leftovers.
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