Skip to main content Skip to header navigation

Vegetarian burrito bowls make for a healthy, satisfying dinner

Melissa Coleman

Come the weekend, we’re communal food people.

I’ve talked about this same topic over these fajitas and this podcast recently. I like food speckled across the table as the centerpiece, mostly because it seems fitting. The table is our meeting place, our sustenance. I like the way passing bowls full of food gently nudges the start of a conversation. Can you pass the rice? And the beans?

Rice Bowls
Image: Melissa Coleman/SheKnows

I like the way it evens the playing field. We all need to be fed. And the way it makes you linger at the table longer. I like the way it transports you to a part of the conversation you wouldn’t normally get to otherwise. That’s about the same time the chips come out and the bits of guacamole and salsa disappear.

Rice Bowls
Image: Melissa Coleman/SheKnows

But most days, I don’t like the work it takes to prepare. The bowls it takes to dirty. And the mess it leaves in its wake. That part, I hate. But the tiny slice in the middle of all that—the eating, the sharing, the conversing—that will always be worth it. This table, these bowls of food, and the conversations that follow, this is the important stuff.

Vegetarian Chipotle Bowls
Image: Melissa Coleman/SheKnows

Vegetarian burrito bowls were a thing of our past. Pre-baby, we’d come home from work, head to the gym and pick up a burrito bowl to be split for dinner. Always a vegetarian bowl because it was the least expensive item on the menu with plenty of guac at no additional charge. The minute we became a family of 2.5 with extra friends around the table, burrito bowls became a thing we made at home, mostly on the weekends. The secret: season each component similarly and subtly to achieve harmony. There’s no solo in this song, just a humble harmony. This recipe is one for passing around the table.

Vegetarian Chipotle bowl recipe

Note: this recipe has duplicate ingredients in the ingredient list. The rice, beans, and guacamole are seasoned the same. I’ve broken it out in such a way for ease in preparation. I’ve used similar measurements throughout, so a liquid measuring cup, a tablespoon, and a 3/4 teaspoons will get you through this recipe.


For the rice:

  • 1-3/4 cups water
  • 1 cup Organic Texmatii® White Rice
  • 1 tablespoon butter
  • 3/4 teaspoon kosher salt
  • 1 bayleaf
  • 1-1/2 tablespoon fresh lime juice
  • 1-1/2 teaspoon cilantro, chopped
For the beans:
  • 30 ounces canned beans, drained and rinsed
  • 1 cup water
  • 1 clove garlic, minced
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon cumin
  • 3/4 teaspoon dried oregano
  • 1 bayleaf
  • 1/2 tablespoon fresh lime juice
For the veggies:
  • 1 large bell pepper
  • 1/2 large red onion
  • 1 tablespoon olive oil
  • 3/4 teaspoon kosher salt

For the guacamole:

  • 2 ripe avocados
  • 2 tablespoons red onion, finely diced
  • 2 slices of jarred jalapeños, finely diced
  • 1 clove garlic, minced
  • 1/2 tablespoon fresh lime juice
  • 1/4 teaspoon cilantro, chopped
  • 1/4 teaspoon kosher salt
For the garnish:
  • Monterey jack cheese, shredded
  • Spinach, chopped
  • Store-bought fresh salsa
  • Store-bought fresh pico de gallo


  1. Prepare the rice. Add all rice ingredients, excluding the lime juice and cilantro, to a saucepan. Set aside.
  2. Prepare the beans. Into another saucepan, add all bean ingredients, excluding the lime juice. Set aside.
  3. Prepare the veggies. Slice peppers and onions to the same thickness. Add into a cast iron skillet with remaining ingredients. Set aside.
  4. Cook the rice, beans, and veggies. Sauté the veggies on medium-high heat using tongs to stir occasionally. Bring both the rice and beans to a boil. Once boiling, cover and turn to medium low for 10 minutes. Stir once. At 10 minutes, turn the heat off of the rice and beans and allow the mix to sit covered. Check the veggies. Cook a minute or two longer if needed.
  5. Make the guacamole. Stir all guacamole ingredients together until just combined, chopping extra cilantro and squeezing more lime for the rice and beans.
  6. Prepare the garnishes. Grate the cheese. Chop the spinach. Set out the salsas. Just before serving, discard bayleaf from the rice. Add lime juice and cilantro. Carefully stir/fluff together until just combined. To the beans, discard bayleaf and drain off extra liquid using a chef’s knife at the edge of the pot or using a strainer. Stir in lime juice. Assemble bowls and serve.

This post is part of a sponsored collaboration between RiceSelect® and SheKnows

Leave a Comment

Comments are closed.