When my little family is on a road trip and looking for a meal before we enter “hangry land”, we almost always stop at a Chipotle or Qdoba. It’s guaranteed to have a vegetarian option with protein for me: burrito bowls. I never get tired of them. Me in line at Chipotle: “Burrito bowl with sofritas and veggies. Yes, I know the guac is extra. Yes, I want a lot of it.” I crave them so much, I’ve started making them at home.
Family Recipe: Have It Your Way
Burrito bowls are an easy lunch or dinner to make at home. And if your family is like mine, everybody wants it a little different. Hubby will not touch guac or cilantro. Daughter may or may not want food touching. You know how it goes. Just like making a taco bar, burrito bowls are a “line up the ingredients & toppings and make it your way” kinda dinner. More guac for me! It’s also a flexible meal that can use whatever you have on hand… any kind of rice (including microwave precooked rice pouches), any kind of beans, add sautéed veggies, and so on.
If you have a family (like mine) that’s a mix of omnivores and vegetarians, burrito bowls are an easy way to feed everyone one delicious meal with their protein of choice. Easy options include: shredded leftover chicken, ground beef, or steak strips.
Pantry & Freezer Meal
My fridge is down to ketchup and and some leftovers by Friday. And when you live up at the top of a mountain, “running to the store” isn’t always an easy feat. So meals that can be made from ingredients in my freezer and pantry are great to have in my back pocket. Pantry staples like rice, seasonings, canned corn and black beans can be combined with frozen meatless crumbles for a yummy, family-friendly dinner. Another favorite way to use leftover veggies and noodles is a 20-minute vegan stir fry.
Burrito Bowl Time!
2 Minute Recipe Video
I encourage you to use up whatever rice you have in your pantry. Brown rice, jasmine rice, white rice, whatever. I used jasmine rice and cooked it with a ratio of 1 cup of rice to 1.5 cups of water. But your ratio may vary, depending on the kind of rice you have. Rinse your rice first in a fine mesh strainer. Bring the water to a boil. Add the rinsed rice, a pinch of salt, and as much finely chopped cilantro (fresh or dried) as you like. Cook according to the instructions. Fluff when done.
Adobo Sauce in the Blender
In a bullet blender, combine some broth, herbs & spices, tomato paste and a little adobo from a can of chipotles. If you have kiddos, measuring and tipping the ingredients into the blender is fun. So is pushing the blender down to make it go! It’s such a simple sauce to make, but adds a punch of flavor without much spice. I made this recipe intentionally mild, to suit the palates of most families & kids. But if you’re spicy folks, feel free to add more adobo…. or even add one of those chipotles from the can. That’ll wake ya up!
Cook frozen meatless crumbles (I use Beyond Meat “Beefy Crumbles”) and canned black beans together in a little oil. Once this is seasoned and put in a bowl with all of your other ingredients, it’s likely to fool omnivores! Then, the adobo sauce is poured over. Stir and let those flavors mingle while you move on the most important thing in the world. This bean-crumble-adobo mixture would be delicious stuffed in these enchiladas verdes, too!
Cut a ripe avocado (or two) open and scoop out the yum. Squeeze a lime slice over it. Add a pinch of salt. Let the kiddos help mash it in the bowl. You can certainly get fancy with guacamole, but this is simple and fast. I love chunky guacamole!
Better than take-out! Vegan Burrito bowls are an easy and family-friendly dinner or meal-prep lunches. Black beans and meatless crumbles, cilantro rice, and quick-smashed guacamole are layered in a bowl.
- 1 cup rice
- Water (per rice instructions)
- 1 tsp cilantro (dried or fresh)
- Salt, to taste
- 1 cup vegetable broth
- 2 Tbsp tomato paste
- 1 Tbsp lemon juice
- 2 tsp adobo sauce from chipotle can (or more, depending on heat preference)
- 1 tsp garlic, minced
- 1 tsp cumin, ground
- 1 tsp oregano, ground
- 1/2 tsp salt
- 1 can black beans, drained and rinsed
- 1/2 – 1 whole package frozen meatless crumbles
- 1–2 avocados
- 1 lime wedge
- Sea salt, to taste
Other Topping Ideas
- Canned corn kernels
- Sour Cream (dairy or vegan)
- Sauteed bell pepper & onion slices
- Bring water to a boil.
- Add rice, salt and cilantro. Cover.
- Reduce heat to low.
- Use the cooking time on your rice packaging.
- Blend all adobo sauce ingredients until smooth.
- Heat a large pan over medium-high heat with a drizzle of olive oil.
- When hot, add beans and meatless crumbles.
- Stir and cook for 2-3 minutes.
- Pour adobo sauce over the mixture.
- Stir occasionally, letting the mixture simmer.
- When beans and crumbles are hot, and sauce has reduced, remove from heat.
- Using a paring knife, slice the avocado open lengthwise. Running the knife down to the pit.
- Twist open. Scoop the avocado into a small bowl with a spoon.
- Season with sea salt and lime juice.
- Smash with the back of the spoon until desired consistency.
- Category: Dinner, Lunch
- Method: Stovetop
- Cuisine: Mexican
Keywords: vegetarian burrito bowl, vegan burrito bowl