Description
Experience a burst of flavors with this vibrant Veggie Burrito Bowl. Packed with colorful bell peppers, creamy avocado, and hearty black beans, this dish is perfect for busy weeknights or entertaining friends. Quick to prepare and easily customizable, it offers a delightful culinary experience that satisfies both the palate and the eye. With fresh ingredients and simple steps, you’re just moments away from a flavorful fiesta in a bowl!
Ingredients
Scale
- 1 cup brown rice
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup bell peppers, chopped (red, yellow, or green)
- 1 ripe avocado, sliced
- ½ cup salsa
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped (optional)
- ½ cup shredded cheese (optional)
Instructions
- Rinse brown rice under cold water until clear. In a saucepan, bring 2 cups of water to a boil. Add rice, cover, and simmer on low heat for about 40 minutes until tender.
- While the rice cooks, warm black beans in a small saucepan over medium heat for about 5 minutes.
- Sauté chopped bell peppers in olive oil over medium heat until tender-crisp (5-7 minutes).
- In a large bowl, mix cooked rice with black beans and sautéed peppers. Squeeze fresh lime juice over the mixture and toss gently.
- Assemble by layering the rice-bean-pepper mix in bowls and topping with avocado slices, salsa, cheese (if using), and cilantro.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 10mg
Keywords: Feel free to substitute brown rice with quinoa for a different grain option. For added spice, include diced jalapeños or your favorite hot sauce. Leftovers can be stored in an airtight container for up to three days.