Healthy Vegetarian Burrito Bowl

Let me tell you about my go-to dinner when I need something quick but still want to feel good about what I’m eating. Burrito bowls have saved me on more busy weeknights than I can count, and this vegetarian version has become a regular at our house. There’s something so satisfying about creating your own bowl, adding exactly what you want, and skipping what you don’t.

I started making these when I realized how much money we were spending on takeout. Now, I prep the ingredients while I’m cleaning up from lunch, and when dinner rolls around, everyone just builds their own bowl. No complaints from anyone about ingredients they don’t like, and the leftovers make perfect lunch boxes for the next day.

Want protein without the meat? Got you covered. Craving something fresh and filling? This is it. I’ll show you how to make a burrito bowl that’ll have you wondering why you ever waited in those long takeout lines.

What Kind of Mushrooms Should I Use?

For burrito bowls, regular white button mushrooms or cremini mushrooms (also called baby bellas) are your best bet since they have a meaty texture and readily soak up all those tasty Mexican spices. Both types are easy to find at any grocery store and work great when finely chopped as a meat substitute. If you want to level up your bowl, portobello mushrooms also work well – just remove the gills and chop them into small pieces. The key is to cook your mushrooms until they release their moisture and start to brown, which usually takes about 8-10 minutes in the pan.

Options for Substitutions

This burrito bowl is super adaptable and you can switch things up based on what you have in your kitchen:

• Mushrooms: Not a mushroom fan? Try using crumbled tempeh, cauliflower rice, or walnut meat (ground walnuts seasoned with similar spices) for that meaty texture. Just cook them with the same seasonings.
• Black beans: Any beans work great here – try pinto beans, kidney beans, or even chickpeas. Just make sure to rinse and drain them the same way.
• Cilantro Lime Rice: Feel free to use quinoa, brown rice, or cauliflower rice for a low-carb option. You can even try farro or barley for extra texture.
• Sour cream: For a dairy-free version, use plain coconut yogurt, cashew cream, or mashed avocado mixed with a bit of lime juice.
• Cheese: Any cheese works – try cotija, feta, or your favorite plant-based cheese. You can skip it altogether too.
• Tortilla strips: Crushed corn chips, toasted pepitas, or sunflower seeds can add that nice crunch instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing mushrooms is overcrowding the pan – cook them in a single layer with enough space between pieces, or they’ll steam instead of getting that perfect golden-brown sear. Getting your black beans just right means avoiding the common error of adding them too early – they only need a few minutes to heat through, and cooking them too long can make them mushy and split open. To keep your burrito bowl from becoming a soggy mess, always drain and rinse your beans thoroughly, and let your hot ingredients cool slightly before adding them to your fresh toppings. For the best texture contrast, add your crunchy toppings like tortilla strips right before serving, and if you’re meal prepping, keep wet ingredients separate from dry ones until you’re ready to eat.

What to Serve With Burrito Bowls?

Since burrito bowls are pretty much a complete meal on their own, you can keep the sides simple and fun! A basket of warm tortilla chips with fresh guacamole or queso dip makes a perfect starter or side dish. For drinks, try serving these bowls with a cold Mexican beer, fresh lime margaritas, or a pitcher of agua fresca. If you want to round out the meal with something sweet, churros or Mexican wedding cookies make great dessert options that stick with the theme. Remember to put out some extra hot sauce or pickled jalapeños so everyone can adjust the heat level to their liking.

Storage Instructions

Keep Components: For the best burrito bowl experience, store each component separately in airtight containers in the fridge. The seasoned mushrooms and black beans will stay good for 3-4 days, while your fresh toppings like lettuce, pico de gallo, and avocado should be prepared just before serving.

Meal Prep: This bowl is perfect for meal prep! Cook your mushrooms, beans, and rice ahead of time and portion them into containers. Pack the cold ingredients separately to keep everything fresh. The cooked components will last about 4 days in the fridge – just add your fresh toppings when you’re ready to eat.

Pack Smart: If taking this for lunch, layer your ingredients strategically – keep wet ingredients at the bottom, grains in the middle, and fresh toppings on top. Pack tortilla strips, cheese, and sour cream separately to maintain their texture. Squeeze a bit of lime juice on your avocado to prevent browning!

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 25-30 g
• Fat: 15-20 g
• Carbohydrates: 90-100 g

Ingredients

• 8 ounces finely chopped mushrooms
• Splash of soy sauce or vegan worcestershire sauce (optional)
• 2 teaspoons neutral-flavored oil
• 1 can (15 ounces) black beans, rinsed and drained
• 2 teaspoons cumin powder
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon chili powder
• 1/4 teaspoon paprika
• 1/2 teaspoon dried oregano
• Ground black pepper (as per your taste)
• 1 teaspoon kosher salt (adjust to taste)
• 1 cup corn, frozen
• Cilantro lime rice (or any grain you prefer)
• Chopped romaine lettuce
• Pico de gallo (or diced tomatoes and onions to your liking)
• Tortilla strips or chips
• Avocado, sliced or diced
• Sour cream
• Salsa
• Grated cheese

Step 1: Prepare the Rice or Grain Base

If you’re making cilantro lime rice or another kind of rice or grain from scratch, begin its preparation before starting on the filling.

Alternatively, use premade rice for a quicker and easier option.

Step 2: Cook the Mushrooms

Heat a large skillet over medium-high heat.

Add the finely diced mushrooms to the warm, dry skillet and allow the liquid in the mushrooms to release, stirring occasionally.

This process should take about 6-8 minutes, until most of the liquid has evaporated.

Step 3: Add Seasonings and Vegetables

Once the mushroom liquid has mostly evaporated, add a dash of soy sauce or Worcestershire sauce if desired.

Then, add in the oil.

Stir in the black beans and spices until everything is well-coated.

Add the frozen corn to the mixture and cook for an additional 3-5 minutes until everything is heated through.

Taste test the filling to adjust for salt levels if needed.

Step 4: Assemble the Bowls

With all ingredients prepared, begin assembling each bowl.

Start by adding a base of rice, followed by a generous portion of the mushroom and vegetable filling.

Top with pico de gallo, lettuce, tortilla strips, and slices of avocado as per your preference.

Remember, there is no right or wrong way to assemble your bowl, so feel free to customize according to your taste.

Step 5: Add Final Toppings and Serve

Finish each bowl with a dollop of sour cream, your favorite salsa, or another dip such as guacamole or avocado sauce for added flavor.

Serve immediately and enjoy the vibrant and hearty flavors of your homemade bowl.