Vegetarian Fajita Burrito Bowl Recipe
A bed of rice with salad greens and sautéed veggies.
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Ingredients
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Grain & Base
Sautéed Fajita Vegetables
Beans & Optional Protein
Salad & Toppings
Sauce & Extras
Method
Grain & Base
- 1
Cook rice
Rinse the rice under cold water until the water runs clear. In a medium saucepan combine 1.5 cups rice, 3 cups vegetable broth (or water), 1 tsp salt, and 1 tsp olive oil (optional). Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
Sautéed Fajita Vegetables
- 2
- 3
Sauté vegetables
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the sliced onions and cook 3–4 minutes until they begin to soften. Add the bell pepper strips and continue to cook, stirring occasionally, 6–8 minutes until vegetables are tender-crisp and slightly charred at the edges.
- 4
Season vegetables
Reduce heat to medium. Add the minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp kosher salt, and 1/2 tsp black pepper to the skillet. Stir to coat and cook 1–2 minutes until fragrant. Squeeze 1 tablespoon fresh lime juice over the vegetables, toss, then remove from heat and set aside.
Beans & Optional Protein
- 5
Heat beans
While vegetables finish, warm 1 cup drained and rinsed black beans in a small saucepan or in the same skillet over medium-low heat for 2–3 minutes. If desired, stir in 1/4 tsp cumin and 1/4 tsp salt to season. Keep warm.
Salad & Toppings
- 6
Prepare salad and toppings
Rinse and spin the mixed salad greens or pat dry. Halve the cherry tomatoes, roughly chop 1/4 cup cilantro, and slice the avocado. Cut lime into wedges for serving. Keep these components chilled or at room temperature until assembling bowls.
Sauce & Extras
- 7
Make optional crema
If using, stir together 1/2 cup Greek yogurt or sour cream with a squeeze of lime and a pinch of salt. Thin with 1–2 teaspoons water if desired to reach drizzleable consistency. Alternatively, warm or prepare 1/2 cup salsa or hot sauce for topping.
- 8
Finish and season
Taste a spoonful of the components and adjust seasoning with salt, pepper, or extra lime as desired. Drizzle a little olive oil over the salad greens if you like a richer mouthfeel.
Assembly
- 9
Assemble burrito bowls
Divide the cooked rice evenly among 4 bowls as the base (about 3/4 cup cooked rice per serving). Top each bowl with 1 cup mixed salad greens, a generous portion of sautéed fajita vegetables, about 1/4 cup warmed black beans, halved cherry tomatoes, 1/4 of the sliced avocado, and a sprinkle of chopped cilantro.
- 10
Add sauces and serve
Drizzle each bowl with the yogurt crema or spoon salsa/hot sauce on top. Serve with lime wedges for squeezing, and additional salt or hot sauce to taste.