Lunch - Vegetarian burrito bowl modern proper recipes

Author: Juan Deramus

Lunch Dinner Glutenfree Vegetarian Salads

The beautiful thing about these veggie burrito bowls is that they're infinitely customizable – be sure to check out the blog post, above, for plenty of easy variations, & look to the Recipe Notes, below, for meal prep tips to make dinnertime even easier. Fresh cilantro, lime zest and lime juice flavor this green-flecked cilantro-lime rice, which makes an upgraded base for all of your favorite Mexican-inspired meals (and more).

Vegetarian Burrito Bowl with Avocado Crema
Chicken Fajita Burrito Bowl
Grilled Veggie Burrito Bowls with Black Beans & Green Rice (Vegetarian, Vegan)
Cilantro-Lime Rice

Vegetarian Burrito Bowl with Avocado Crema

Roasted veggies, savory beans and a lime-garlic avocado crema top a bed of cilantro-lime rice in this hearty, healthy vegetarian burrito bowl recipe
Provided by: The Modern Proper
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: Mexican
Number of ingredients: 18

Ingredients:

1 head of cauliflower, cut into florets
1 green bell pepper, ½” sliced
1 red bell pepper ½” sliced
½ onion ½” sliced
⅓ cup olive oil
2 tbsp lime juice
¼ cup Taco seasoning, homemade or 1 packet of store bought
1 can pinto or black beans, drained
½ cup salsa
2 cups romaine lettuce, roughly chopped
Extra cilantro for serving
4 cups cilantro-lime rice
1 Avocado
1 Garlic clove, minced
1/2 cup Sour cream
1/2 tsp salt
3 tbsp Lime juice
1/4 cup Cilantro

Nutrition:

How to cook:

Preheat the oven to 400°F.In a large bowl toss cauliflower, onion, and bell peppers with the taco seasoning, olive oil and lime juice then spread out on a large (rimmed) baking sheet.Place on the center rack and bake for 30 minutes or until the cauliflower is tender with crispy edges.While the vegetables are cooking prepare avocado crema by placing all ingredients in a food processor or small blender and blending until smooth.In a small skillet combine beans and salsa over medium heat and cook for 5 minutes, until warmed through
Serve the roasted taco vegetables over cilantro rice, with the beans, lettuce and avocado crema

Notes: Vegetarian Burrito Bowl with Avocado Crema, Roasted veggies, savory beans and a lime-garlic avocado crema top a bed of cilantro-lime rice in this hearty, healthy vegetarian burrito bowl

Tags:

grilled veggie burrito bowls with black beans vegetarian burrito bowl modern proper veggie burrito bowls with black beans burrito bowl with avocado crema vegetarian burrito bowl with avocado crema

Chicken Fajita Burrito Bowl

Chicken Fajita Burrito Bowl from The Modern Proper
Provided by: The Modern Proper
Total time: 35 minutes
Cook time: 15 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: Mexican
Number of ingredients: 14

Ingredients:

Nutrition:

How to cook:

In a large bowl make a marinade using the taco seasoning, olive oil and lime juice
Toss chicken and vegetables in marinade and allow to marinate, covered for 1 hour.Preheat oven to 375°F
Spread ingredients across pan and allow to bake for 15 minutes, or until meat is cooked through
If you want to add some char to meat and veggies, broil for another 3 minutes.In a bowl spread out rice and top with all desired fixings
Enjoy! *Prep tip- Store all ingredients separately and build for meal prep
If making for lunch store the guacamole, sour cream, salsa and cilantro in a separate container than the rice, chicken and beans
Heat up the bowl and top with fixings!

Notes: Veggie Burrito Bowls with Green Rice (Vegetarian, Vegan), Hearty grilled vegetables like bell peppers, onions, sweet corn, & sweet potatoes come together in a satisfying vegetarian burrito bowl with

Grilled Veggie Burrito Bowls with Black Beans & Green Rice (Vegetarian, Vegan)

Move over Chipotle! This Grilled Veggie Burrito Bowl recipe is a longtime PWWB favorite. These veggie-loaded bowls explode with fresh flavor & hearty texture, making for a seriously light-yet-satisfying meal, plus, they're so easy to make! In my experience, building a satisfying vegan or vegetarian burrito bowl at home is all about creating layers of different flavors & textures. That's exactly what you'll find in these bowls: Grilled veggies, of course! Tossing hearty veggies on the grill makes them gloriously charred & smoky, plus they cook up really quickly. I like a combination of fajitas-style peppers & onions, hearty sweet potatoes, & sweet corn, but you can really use whatever veggies you love most or happen to already have on hand. Creamy green rice, which is basically like next-level cilantro lime rice. Blitz up avocado with cilantro, jalapeno, & plenty of lime juice, then fold it into your cooked rice of choice. Add-ons galore. Whether you like black beans, shredded lettuce, salsa, cheese, yogurt or crema, pile on whatever your heart desires to layer on new flavors & textures. The beautiful thing about these veggie burrito bowls is that they're infinitely customizable – be sure to check out the blog post, above, for plenty of easy variations, & look to the Recipe Notes, below, for meal prep tips to make dinnertime even easier.
Provided by: Jess Larson
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: Mexican-inspired
Number of ingredients: 16

Ingredients:

2 tablespoons avocado oil or high smoke point vegetable oil of choice
2 ears sweet corn, husked
3 large bell peppers (color of choice), sliced from stem into 3–4 flat planks
2 red onions, peeled & sliced into 1/8ths (with root end in tact)
1 large sweet potato, peeled as desired & sliced into 1/2-inch rounds (crosswise) or planks (lengthwise)
1 (one) 15-ounce can black beans, drained & rinsed
kosher salt & ground black pepper, to season
for serving, as desired: green rice (below), pico de gallo or salsa of choice, chopped lettuce, finely chopped cilantro, sour cream or cashew crema, guacamole or mashed avocado, lime wedges, etc.
2 cups cooked brown rice or rice of choice
1 large avocado
2 jalapeños, deseeded as desires & roughly chopped
3 cloves garlic
1 cup loosely packed cilantro leaves & tender stems
2 large, juicy limes, juiced (about 1/4 cup juice)
1/4 cup water
kosher salt & ground black pepper, to season

Nutrition:

How to cook:

Prep
Preheat the grill for medium-high direct heat grilling, 450-500 degrees F. Gather & prep all ingredients according to Ingredients List, above.
Prep the green rice
Add the avocado, jalapeños, garlic, cilantro, & lime juice to a food processor. Season with 1 teaspoon kosher salt & ground black pepper as desired. Pulse to combine. Once combined, let the food processor run, stopping to scrape down the sides as necessary, & slowly stream in the water until the mixture is creamy & pureed. Depending on the size of the avocado you use, you may need a little more/less water. Transfer the avocado mixture to a large bowl, then fold in the rice until combined. Taste & season with additional salt or ground black pepper as desired. Set aside for serving.
Grill the veggies
Place the corn, bell peppers, onions, & sweet potato on a baking sheet. Drizzle with avocado oil. Season with heaping 1 teaspoon kosher salt & ground black pepper as desired. Toss to coat well. Place the vegetables on the preheated grill. Grill 3-4 minutes per side, or until charred & tender as desired. Transfer the grilled veggies to the baking sheet. Once cool enough to handle, slice the corn from the cob & chop remaining veggies into bite-sized pieces.
Burrito bowl assembly
Place a generous spoonful of the green rice on the bottom of a large, shallow bowl. Top with the grilled veggies, grilled corn, black beans, lettuce, & any other toppings you’d like. Enjoy!

Notes: Cilantro-Lime Rice | The Modern Proper, That super-delicious, what-makes-this-so-good white rice with green flecks that fills Chipotle burritos and burrito bowls is really easy to replicate at

Cilantro-Lime Rice

Fresh cilantro, lime zest and lime juice flavor this green-flecked cilantro-lime rice, which makes an upgraded base for all of your favorite Mexican-inspired meals (and more).
Provided by: The Modern Proper
Total time: 25 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: Mexican
Number of ingredients: 6

Ingredients:

Nutrition:

How to cook:

Add the dry rice to a fine mesh sieve, and rinse with cool running water until the water coming from the rice is no longer white and cloudy
Add the rice to a a medium non-stick saucepan, with a tight fitting lid
Add 2 ½ cups water to the rice, along with the vegetable oil and salt
Bring to a boil over high heat, cover with lid, and reduce the heat to low.Simmer for 20 minutes or according to the time listed on the back of the rice package.Uncover the pot, fluff the rice with a fork, add the lime zest, juice and cilantro
Stir to combine and adjust salt to taste.

Notes: 20 Best Instant Pot Recipes, Instant Pot Chicken Burrito Bowl. Boneless, skinless chicken breast, rice, black beans, tomatoes, and spices come together to make a truly delicious and healthy