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5
from
7
votes
Vegetarian Burrito Bowl Recipe
This
Vegetarian Burrito Bowl
is inspired by everyone's favorite Chipotle bowl. It's loaded with beans, rice, fresh produce, and Mexican toppings. This nutritious weekday lunch or dinner can be meal prepped on Sunday for the busy week.
Prep Time
30
minutes
mins
Total Time
30
minutes
mins
Course:
Lunch, Main Course, Salad
Cuisine:
Mexican
Servings:
6
cups
Calories:
554
kcal
Author:
Traci Antonovich
Ingredients
1
cup
Cilantro Lime Rice
or plain cooked rice
½
cup
Cooked Beans
any kind
8-10
leaves
Romaine Lettuce
washed and torn
½
large
Avocado
diced
¼
cup
Salsa
or Pico de Gallo
¼
cup
Fresh Cilantro
loosely packed
½
cup
Avocado Ranch Dressing
1
Lime
cut into wedges
Instructions
Place LETTUCE LEAVES into individual serving bowls.
Divide RICE, BEANS, AVOCADO, SALSA, CILANTRO, and LIME wedges over two bowls.
Top with dressing, if desired.
Nutrition
Serving:
2
cups
|
Calories:
554
kcal
|
Carbohydrates:
47
g
|
Protein:
8
g
|
Fat:
40
g
|
Saturated Fat:
6
g
|
Cholesterol:
20
mg
|
Sodium:
500
mg
|
Potassium:
879
mg
|
Fiber:
11
g
|
Sugar:
5
g
|
Vitamin A:
10120
IU
|
Vitamin C:
22
mg
|
Calcium:
112
mg
|
Iron:
3
mg