Chipotle-inspired Meatless Burrito Bowls are one of those throw-together salads I love to make with easy, on-hand ingredients. I almost always have canned/cooked beans and brown rice available because I eat them so often. And I pretty much always have leafy greens, 5 minute blender salsa, avocado, cilantro, and lime on hand too.
Meatless Burrito Bowls
One of the best tips I can give you about making great meals is that you plan to have the right ingredients on hand most of the time.
Especially the truly versatile ingredients…like ALL the ones in Tex Mex food prep. YUM!!!
And if you do plan…you can rock out any busy weeknight without sacrificing your dietary goals, your time, and your budget.
This is why I lean on Mexican food for so many meals…and most of the time, I prefer it to be meatless.
I mean, there’s so much flavor, even without the meat!
So, here’s what I love about this Meatless Burrito Bowl:
- gluten-free…and vegan!
- nutritious and filling
- ingredients available any season
- cross-utilize ingredients (breakfast burritos, nachos, etc)
- perfect last minute meal if you use prepped ingredients
- makes the perfect weekday lunch
Here are the ingredients you need for Meatless Burrito Bowls [see full recipe below]:
Fresh produce:
- lettuce
- avocado
- lime
- cilantro
Pantry / prepared items:
- canned beans
- cooked rice
- prepared salsa
- prepared dressing (or a simple squeeze of lime)
I recommend knocking out this easy list during your Sunday prep. Trust me, you’ll love having these ingredients on hand when you’re in the throes of your busy week!
When it’s time to assemble and eat these Mexican Burrito Bowls, you can reheat the beans and rice (or not), toss everything together, top with a squeeze of fresh lime or dressing and enjoy!
Here’s my DIY version of those prepared items:
Pre-made ingredients can make the whole process faster, but if you want to be fully in control of your ingredients, check out my homemade Tex Mex recipes.
No-Soak-Hands-Free Beans – so healthy, cost effective, and scrumptious.
Cilantro-Lime Brown Rice instead of white rice.
5-Minute Blender Salsa – skip the store bought stuff and make this instead…so much cheaper!
Avocado Ranch Dressing – one of my most popular recipes to date! So creamy, healthy, and delicious!
If Meatless Burrito Bowls land on your kitchen table, snap a quick pic and hashtag it #thekitchengirl on Instagram.
Traci Antonovich
Yields 2-3 servings
Chipotle-inspired, Meatless Burrito Bowls is your healthy Mexican dinner or lunch. Prep-ahead, fast and fresh, gluten free, vegan.
15 minTotal Time
Save Recipe5 based on 4 review(s)
Ingredients
- 1 cup cooked Brown Rice (or Cilantro-Lime Brown Rice )
- 1 can Beans (Pinto or Black)
- 8-10 leaves Lettuce (washed and torn)
- 1 Avocado (diced)
- 1/2 cup Salsa (or TKG's 5-Minute Blender Salsa )
- Handful Cilantro
- Fresh Lime Wedges
- (optional) 1/2 cup Dressing (or TKG's Avocado Ranch Dressing )
Instructions
- Fold cooked BROWN RICE and cooked BEANS together in a mixing bowl until combined; (heat if desired)
- Place LETTUCE LEAVES into individual serving bowls.
- Divide RICE AND BEANS, AVOCADO, SALSA, CILANTRO, LIME, and (optional) DRESSING as toppings into each bowl.
Traci Antonovich
About my recipes: Minimal meat & more plants!
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