Burrito bowls offer a tasty, nutritious, and customizable meal that caters to various dietary preferences.
Today, we’re diving into a delicious vegetarian burrito bowl recipe that’s packed with vibrant flavors and wholesome ingredients, including hearty mushrooms.
Whether you’re a seasoned cook or a kitchen novice, this recipe guides you through each step to create a satisfying meal that will please your taste buds and nourish your body.
Ingredients Needed
For the Rice Base
- 1 cup brown rice
- 2 cups water
- 1 teaspoon olive oil
- 1/2 teaspoon salt
For the Black Beans
- 1 can black beans, drained and rinsed
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt to taste
Vegetables and Mushrooms
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 red onion, diced
- 8 oz button or cremini mushrooms, sliced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Corn Salsa
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/4 red onion, finely chopped
- 1/2 jalapeno, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt to taste
For the Guacamole
- 2 ripe avocados
- 1/4 red onion, finely chopped
- 1 small tomato, diced
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
- Salt to taste
For the Assembly
- 1 cup shredded lettuce
- 1/2 cup shredded cheese (optional)
- 1/4 cup sour cream or Greek yogurt (optional)
- Lime wedges for garnish
- Fresh cilantro for garnish
How To Make Perfect Veggie Burrito Bowl
Step 1: Prepare the Rice
First, prepare the rice base. Start by rinsing 1 cup of brown rice under cold water. This removes excess starch and prevents the rice from becoming sticky.
Next, in a medium saucepan, combine the rinsed rice, 2 cups of water, 1 teaspoon of olive oil, and 1/2 teaspoon of salt. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for about 45 minutes. The rice should absorb all the water and become tender.
After cooking, remove the saucepan from heat and let it sit, covered, for an additional 10 minutes. Fluff the rice with a fork before serving.
Step 2: Season the Black Beans
While the rice cooks, prepare the black beans. In a medium saucepan, combine the drained and rinsed black beans, 1/2 teaspoon of cumin, 1/2 teaspoon of chili powder, 1/4 teaspoon of garlic powder, and a pinch of salt.
Heat the mixture over medium heat, stirring occasionally. Allow the beans to cook for about 10 minutes, so they become warm and infused with the spices.
Step 3: Sauté the Vegetables and Mushrooms
Next, move on to the vegetables and mushrooms. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, add the diced red bell pepper, yellow bell pepper, zucchini, red onion, and sliced mushrooms. Season the mixture with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of smoked paprika.
Sauté the vegetables and mushrooms for about 10-12 minutes, stirring occasionally. They should become tender and slightly caramelized.
The mushrooms will release their moisture and then brown beautifully. Once done, remove the skillet from heat and set the vegetables aside.
Step 4: Make the Corn Salsa
For the corn salsa, combine 1 cup of corn kernels, 1/4 cup of finely chopped red onion, 1/2 jalapeno, 1/4 cup of fresh cilantro, 1 tablespoon of lime juice, and a pinch of salt in a mixing bowl. Stir well to ensure all the ingredients are evenly distributed. Let the salsa sit for a few minutes to allow the flavors to meld together.
Step 5: Prepare the Guacamole
Now, it’s time to make the guacamole. Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash the avocados with a fork until they reach your desired consistency. For a chunkier texture, mash less; for a smoother guacamole, mash more.
Add 1/4 cup of finely chopped red onion, 1 small diced tomato, 1 tablespoon of lime juice, 1/4 cup of fresh cilantro, and a pinch of salt to the mashed avocados. Stir everything together until well combined. Taste and adjust the seasoning if necessary.
Step 6: Assemble the Burrito Bowls
Finally, it’s time to assemble your burrito bowls. Start by placing a generous scoop of cooked brown rice into each bowl. Next, add a portion of seasoned black beans on top of the rice. Then, arrange the sautéed vegetables and mushrooms over the beans, creating a colorful and appetizing layer.
Add a few spoonfuls of corn salsa and a dollop of guacamole to each bowl. If you like, sprinkle some shredded lettuce and shredded cheese over the top. For a creamy finish, add a small dollop of sour cream or Greek yogurt.
Step 7: Garnish and Serve
To finish, garnish your burrito bowls with fresh cilantro and lime wedges. The cilantro adds a pop of green and a burst of freshness, while the lime wedges allow each diner to squeeze fresh lime juice over their bowl for an extra zing.
Serve the burrito bowls immediately while the ingredients are still warm. Encourage your guests to mix all the components together for a delightful blend of flavors and textures in every bite.
Conclusion
This vegetarian burrito bowl recipe with mushrooms offers a delicious and nutritious meal that’s easy to customize according to your preferences. The combination of seasoned rice, spiced black beans, sautéed vegetables and mushrooms, and fresh toppings creates a vibrant and satisfying dish.
Whether you’re cooking for yourself, your family, or guests, this recipe will surely impress. Enjoy your homemade vegetarian burrito bowl and the delightful explosion of flavors in every bite!
