Try our vegetarian burrito bowls the next time you want a satisfying Meatless Monday meal. Bright yellow rice, black beans, grilled corn, fresh lettuce and tomatoes come together with diced avocado and a smoky chipotle dressing for a simple, flavorful Tex‑Mex bowl.
These burrito bowls are an easy alternative to a plate of raw salad greens when you want something heartier. They balance warm and cool components — rice and beans with crisp romaine and juicy tomatoes — and the chipotle ranch adds a creamy, slightly spicy finish. You can keep the dressing light or swap in your favorite creamy or green chile sauce.
Burrito Bowl Meal Prep
This recipe works particularly well for meal prep. Prepare the components as outlined, allow everything to cool briefly, and portion into six individual containers of about 1½ cups each. Storing the bowls separately makes weekday lunches convenient and keeps textures fresher.
- Let hot ingredients cool for roughly 10 minutes before sealing containers to avoid condensation.
- Pack the dressing in a small separate container to prevent the lettuce from becoming soggy.
- If you include avocado, spritz the diced pieces with extra lime juice to slow browning and preserve color.
- Refrigerated burrito bowls will keep for up to three days. Add dressing just before serving for best texture.
How do you eat burrito bowls?
However you prefer. A fork works perfectly and keeps things neat, but tortilla chips are great for scooping if you like a crunchy contrast. You can also serve the ingredients with flour or corn tortillas on the side to make handheld bites, or present the salad in an edible taco‑shell bowl for a fun twist. The serving method is a matter of personal taste and occasion.
More Main Dish Recipes To Try
- Vegetarian Taco Board
- Cast Iron Sausage and Peppers
- Turkey Noodle Soup
- Grilled Shrimp Bowl
Meatless Burrito Bowls
What You’ll Need
- ½ cup yellow rice (homemade or store bought)
- 1 cup romaine lettuce
- 1 cup avocado, diced
- ½ cup corn (grilled and cut off the cob)
- ½ cup black beans
- ¼ cup cherry tomatoes, halved
- 1 tablespoon purple or white onion, diced
- 2 tablespoons chipotle ranch dressing (or similar chipotle-flavored dressing)
- Freshly squeezed lime juice, if desired
How to Make It
- In a large bowl, arrange or combine the yellow rice, romaine lettuce, grilled corn, black beans, cherry tomatoes, diced avocado, and diced onion. Toss gently if you prefer everything mixed together.
- Squeeze fresh lime juice over the assembled bowl for brightness, then drizzle with chipotle ranch dressing or your preferred chipotle cream sauce. Start with a small amount of dressing and add more to taste.
- Serve immediately. For meal prep, portion into containers and store in the refrigerator for up to 3 days, keeping the dressing separate until you’re ready to eat.
Notes
The calorie estimate provided with the recipe is an approximation based on the listed ingredients and a serving size of approximately 2.25 cups. Actual nutrition will vary with specific product choices and portion sizes.
Nutrition
- Serving: 2.25 cups
- Calories: 215 kcal
- Carbohydrates: 30 g
- Protein: 5 g
- Fat: 9 g
- Saturated Fat: 1 g
- Polyunsaturated Fat: 3 g
- Monounsaturated Fat: 5 g
- Cholesterol: 2 mg
- Sodium: 198 mg
- Potassium: 360 mg
- Fiber: 5 g
- Sugar: 2 g
- Vitamin A: 1137 IU
- Vitamin C: 7 mg
- Calcium: 27 mg
- Iron: 1 mg