Veggie Burrito Bowl
Hearty vegan bowl loaded with seasoned black beans, cilantro-lime rice, roasted vegetables, and fresh toppings. Ready in 35 minutes with one-pan simplicity.
- Total time
- 35 min
- Servings
- 2
- Calories
- 485
- Protein
- 15g
Ingredients
- 1 cup long-grain white rice
- 1 can (15 oz) black beans, canned and drained
- 2 medium bell peppers (1 red, 1 yellow)
- 1 medium zucchini
- 2 whole limes (zested and juiced)
- ¼ cup fresh cilantro, chopped
- 3 tablespoons olive oil
- 1 teaspoon each cumin, chili powder, salt, and black pepper to taste
Instructions
- 1
Place a fine-mesh strainer in your sink and pour the rice into it; rinse under cold running water for 30 seconds, shaking gently, until the water runs mostly clear.
- 2
Set a medium pot on the stove over medium-high heat; add 2 cups water and bring to a rolling boil (you'll see large bubbles rapidly breaking the surface).
- 3
Cut the red and yellow bell peppers in half lengthwise from tip to tip, then remove the white core and seeds by hand; discard the core and seeds.
- 4
Place each pepper half on a cutting board skin-side down and cut straight down into 1-inch-wide strips, like cutting bread.
- 5
Slice the zucchini lengthwise into thin planks about 1/4-inch thick, cutting straight down through the vegetable.
- 6
Stack the zucchini planks and cut them crosswise into 1-inch pieces.
- 7
When the water reaches a rolling boil, pour in the rinsed rice and add 1 teaspoon of salt; stir once with a wooden spoon and reduce heat to low.
- 8
Cover the pot with a lid and cook undisturbed for 18 minutes, until the rice is tender and all water is absorbed.
- 9
While the rice cooks, heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan.
- 10
Add the pepper strips and zucchini pieces to the hot skillet and spread them in a single layer; let them cook undisturbed for 2 minutes without stirring.
- 11
Stir the vegetables with a wooden spoon and cook for another 4 minutes, stirring every 30 seconds, until the peppers and zucchini turn the color of honey with light brown edges.
- 12
Drain the canned black beans in a strainer, then add them to the skillet along with 1 tablespoon olive oil.
- 13
Sprinkle 1 teaspoon cumin and 1 teaspoon chili powder over the beans and vegetables; stir for 30 seconds until the spices smell strongly fragrant.
- 14
Remove the skillet from heat and stir in 2 tablespoons fresh lime juice and the lime zest.
- 15
Fluff the cooked rice with a fork by stirring gently for 10 seconds, breaking up any clumps.
- 16
Divide the rice evenly between two bowls, filling each one about halfway.
- 17
Spoon the roasted vegetables and beans on top of the rice in each bowl, dividing them evenly.
- 18
Scatter 2 tablespoons of fresh cilantro on top of each bowl.
- 19
Season each bowl with a pinch of salt and black pepper to taste and serve immediately while hot.
Tools you’ll need
- fine-mesh strainer
- medium pot with lid
- wooden spoon
- cutting board
- chef's knife
- large skillet (12-inch)
- two serving bowls
- fork
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