Dinner

Vegetarian Burrito Bowl Recipe

ByMariam Harutyunyan January 23, 2026January 23, 2026

Introduction

This Vegetarian Burrito Bowl is a colorful, flavorful meal perfect for any day of the week. Packed with sautéed sweet peppers, black beans, and fresh toppings, it’s a satisfying dish that’s easy to make and customizable to your taste.

A white bowl filled with a base layer of fluffy white rice, topped with a colorful mix of sautéed yellow and red bell pepper strips, black beans, and small pieces of onion, sprinkled lightly with shredded cheddar cheese. The center is crowned with small cubes of fresh green avocado, adding a creamy texture contrast. Around the bowl are a few round yellow tortilla chips placed casually on a white marbled surface. The overall look is fresh and inviting with vibrant colors standing out against the white bowl and surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb mini sweet bell peppers, sliced (around 3 cups)
1 medium onion, diced

8 cloves garlic, finely diced
1.5 tablespoons olive oil

Juice of 1 lime
1 teaspoon sea salt

1/4 teaspoon pepper
2 teaspoons cumin
1 teaspoon chili powder

1 can black beans, drained
5 cups cooked white rice
Sour cream, for serving

Freshly grated Colby Jack cheese, for serving
Sliced avocado, for serving
Salsa, for serving

Instructions

Step 1: Cook rice according to package instructions, using a rice cooker or stovetop method.
Step 2: In a large skillet, heat olive oil over medium-high heat and add the sliced bell peppers, diced onion, and garlic.
Step 3: Sauté the vegetables for 8-10 minutes, until the onion is translucent and the peppers are tender.

Step 4: Stir in the black beans, lime juice, sea salt, pepper, cumin, and chili powder until well combined.
Step 5: Continue cooking for 2-3 more minutes, heating the mixture through.
Step 6: Serve the veggie and bean mixture over the cooked rice.

Step 7: Top with sliced avocado, sour cream, salsa, and freshly grated Colby Jack cheese.
Step 8: For extra texture and flavor, enjoy with a side of tortilla chips for dipping.

Tips & Variations

Try swapping white rice for brown rice or quinoa for added fiber and nutrition.

Add chopped fresh cilantro or jalapeño for a fresh, spicy kick.
Use vegan sour cream and cheese for a dairy-free option.
Roast the bell peppers instead of sautéing for a smoky flavor.

Storage

Store any leftover burrito bowl components separately in airtight containers in the refrigerator for up to 3 days. Reheat the veggie mixture and rice in the microwave until warmed through. Add fresh toppings like avocado and sour cream just before serving to keep them fresh.

How to Serve

A white bowl filled with a base layer of white rice, topped with a mix of cooked black beans and sautéed yellow and red bell peppers. Over this sits a sprinkle of shredded orange cheddar cheese, and the top layer is a small pile of fresh green avocado cubes. The bowl is on a white marbled surface with a few tortilla chips scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this burrito bowl gluten-free?

Yes, all the main ingredients are naturally gluten-free. Just be sure to serve it with gluten-free tortilla chips or skip the chips entirely.

How can I add more protein to this dish?

You can boost the protein by adding cooked quinoa, grilled tofu, or extra beans. Another option is to top with a fried or scrambled egg for a hearty meal.