This Quick & Easy Veggie Burrito Bowl is a colorful, satisfying plant-based meal perfect for weeknight dinners or meal prep.
Packed with fiber-rich sweet potatoes, bell peppers, and black beans, it provides a boost of protein and heart-healthy fats from pepitas and olive oil.
Low in saturated fat, easy to make, and fully customizable, it’s nutritious, vibrant, and ready in just 25 minutes.
Loaded Veggie Burrito Bowl
Equipment
- 1 large skillet
- 1 wooden spoon or spatula
- 1 Knife
- 1 Cutting board
- 1 Measuring Spoon Set
- 1 Can Opener
- 1 Bowl (for assembling)
- Optional: Microwave or Stove for cauliflower rice
Ingredients
- 20 oz frozen riced cauliflower
- 1 tbsp olive oil
- 2 large sweet potatoes peeled and diced
- 2 bell peppers any color, chopped
- ½ small onion chopped
- 2 tsp diced jalapeño optional
- 1 tbsp taco seasoning homemade or store-bought
- ¼ tsp sea salt
- ½ tsp ground black pepper
- 1 15 oz can black beans, drained and rinsed
- ¼ cup pepitas
- ½ cup green salsa salsa verde
- Lime juice to taste
- Fresh cilantro for garnish (optional)
Instructions
- Prepare Sweet Potatoes and Vegetables: Peel the sweet potatoes and cut them into evenly sized small cubes to ensure they cook evenly. Wash the bell peppers thoroughly, remove the stems, seeds, and inner ribs, then chop them into bite-sized pieces. Peel and finely dice the onion. If using jalapeño, remove the seeds (for less heat) and dice it finely. This prep ensures all your vegetables cook evenly and blend perfectly in the bowl.
- Cook Sweet Potatoes in Skillet: Heat a large skillet over medium heat and add the olive oil. Once the oil is warm and shimmering, add the diced sweet potatoes. Stir them gently to coat them evenly with the oil. Cook for approximately 10 minutes, stirring occasionally, until the sweet potatoes begin to soften and develop a slight golden brown exterior. This step ensures the potatoes are tender but still hold their shape in the burrito bowl.
- Add Aromatics and Seasonings: To the partially cooked sweet potatoes, add the diced onion, chopped bell peppers, and jalapeño if using. Sprinkle the taco seasoning, sea salt, and ground black pepper evenly over the vegetables. Stir everything together so the spices coat all the ingredients. Continue cooking for another 5 minutes over medium heat, stirring occasionally, until the onions become translucent, peppers soften, and the vegetables are fragrant. This builds the flavor foundation for your bowl.
- Warm Black Beans: Once the vegetables are tender, add the drained and rinsed black beans to the skillet. Stir them gently to combine with the veggie mixture. Allow the beans to heat for 1–2 minutes, just until warm. This step ensures the protein element of your bowl is perfectly heated and integrates well with the vegetables.
- Cook Cauliflower Rice: While the vegetables and beans are cooking, prepare the riced cauliflower according to the package instructions. If you prefer, you can cook it on the stovetop with a small amount of olive oil over medium heat, stirring occasionally until tender, or use a microwave-safe steamer bag. Alternatively, you can replace the cauliflower with cooked rice or quinoa if desired. Properly cooking the cauliflower rice is key to creating a light, fluffy base for the burrito bowl.
- Assemble the Burrito Bowl: Once all components are cooked, it’s time to assemble your bowls. Start by spooning the cooked cauliflower rice evenly into four individual serving bowls. Next, layer the sweet potato and vegetable mixture on top, ensuring each bowl has a balanced portion. Drizzle green salsa (salsa verde) generously over the vegetables, sprinkle with pepitas for a crunchy texture, and add fresh cilantro if desired. Finish with a squeeze of fresh lime juice for a bright, tangy flavor.
- Final Touches and Serving: Give each bowl a gentle stir to mix the layers slightly if you like, ensuring each bite has rice, veggies, and beans. Serve immediately while warm. The combination of roasted sweet potatoes, sautéed vegetables, hearty black beans, and zesty salsa verde creates a bowl that is both filling and nutritionally balanced. This vibrant, plant-based dish is perfect for a quick weeknight dinner, a satisfying lunch, or a colorful meal-prep option for the week.
Notes
- For even cooking, chop sweet potatoes and bell peppers into similar-sized pieces.
- Jalapeño peppers are optional; removing the seeds will reduce heat for a milder flavor.
- You can swap cauliflower rice with cooked brown rice, quinoa, or even farro for added texture and variety.
- Homemade taco seasoning allows better control of sodium and spice levels, but store-bought blends work perfectly for convenience.
- Pepitas add crunch and healthy fats; you can toast them lightly in a dry skillet for extra flavor.
- This recipe is meal-prep friendly; all ingredients store well in the fridge and can be reheated individually or combined.
- Lime juice and fresh cilantro added just before serving keep the flavors bright and fresh.
Chef’s Secrets For Perfect Bowls
The secret to a truly flavorful Veggie Burrito Bowl is layering textures and flavors.
Start by cooking the sweet potatoes until slightly golden; this caramelization enhances their natural sweetness.
Gently sauté peppers and onions with the taco seasoning to release their aromatic oils.
For a satisfying crunch and nutrient boost, lightly toast pepitas before adding them.
Fresh lime juice and cilantro at the very end elevate the overall taste, giving the bowl a vibrant, zesty finish.
Don’t overcook the vegetables—they should remain tender but slightly firm to maintain visual appeal and bite.
Serving Suggestions For Best Enjoyment
This veggie burrito bowl is versatile and pairs beautifully with simple sides or toppings.
Serve alongside a fresh garden salad or roasted corn for added texture and color.
Add guacamole, vegan sour cream, or a sprinkle of nutritional yeast to enhance creaminess and flavor.
For a protein boost, consider topping the bowl with grilled tofu, tempeh, or extra black beans.
Each component can be layered for a visually stunning presentation, making it perfect for casual family meals or a more elegant lunch bowl.
Storage Tips To Keep Fresh
Store leftover burrito bowl ingredients in airtight containers for up to 4 days in the refrigerator.
Keep the cauliflower rice, roasted vegetables, and black beans separate to maintain texture and prevent sogginess.
Reheat gently in the microwave or on the stovetop until warmed through, adding a splash of water or lime juice if the rice has dried slightly.
Toppings like pepitas, fresh cilantro, and salsa are best added after reheating to preserve crunch and freshness.
This method ensures each serving tastes just as vibrant as the first.
Frequently Asked Questions
1. Can I make this burrito bowl gluten-free?
Yes! This recipe is naturally gluten-free when using cauliflower rice. If substituting with rice or quinoa, just ensure any store-bought seasonings are labeled gluten-free.
2. How spicy is this recipe?
The spice level is mild by default. You can adjust heat by adding more jalapeño or using a spicier salsa. Removing jalapeño seeds will make the dish very mild.
3. Can I prepare this recipe ahead of time?
Absolutely! The vegetables, rice, and beans can all be prepped in advance and stored separately in the fridge.
Assemble bowls when ready to serve to maintain freshness and texture.
4. Can I use fresh vegetables instead of frozen?
Yes, fresh cauliflower rice or chopped vegetables can be used.
Keep in mind that cooking times may be slightly longer for fresh cauliflower rice compared to frozen.
5. Is this recipe suitable for meal prep?
Definitely. Portion the components into individual containers for grab-and-go lunches or quick dinners.
Add crunchy toppings and fresh herbs right before eating for the best taste and texture.
