A veggie burrito bowl topped with flavorful chipotle lime dressing is an easy, delicious dinner that makes a great meal prep recipe, too!
Table of Contents
This recipe uses the chipotle lime dressing from my cowboy caviar recipe to add SO much amazing flavor to a simple veggie burrito bowl. You can use the fajita veggies and other toppings I've suggested or mix and match to choose your own!
It's all about that amazing dressing, if we're being honest.
I love a burrito bowl, because not only is it an easy dinner, but my family can choose their own toppings, so everyone gets exactly what we want. Use white rice, brown rice, or quinoa as your base, then pile on the beans, fajita veggies, corn, and avocado or guacamole.
I like to add a handful of shredded cabbage or lettuce, too, for some green, but it's totally optional.
If you like this recipe, you'll also love my vegan fajita bowls! Tofu and fajita veggies make a great bowl topper.
🍋🟩 Ingredients and substitutions
- rice - You can use white rice, brown rice, or quinoa, and cook however you like! I usually cook my rice in my Instant Pot.
- olive oil - The base for the chipotle dressing and to sauté the fajita veggies.
- lime juice - Adds tang to the dressing.
- fresh cilantro - Adds freshness and flavor to the dressing.
- agave nectar - A little touch of sweet brings out the flavors in this dressing!
- garlic - To season the dressing and the fajita vegetables.
- cumin - Seasons the dressing and the fajita veggies.
- chipotle chili powder - To season the dressing and the fajita veggies.
- salt and pepper - To season the dressing, beans, and fajita veggies.
- black beans - You can use canned or homemade black beans. You can also use my smoky Instant Pot pinto beans or regular cooked pinto beans instead, if you like!
- bell pepper and onions - You can use whatever color (or mix of colors!) bell peppers you like. Sweet onion or red onion are both good options for the onion.
- coriander - Ground coriander adds more flavor to the fajita veggies.
- toppings - Add other burrito bowl toppings of choice! I like to add some corn, shredded lettuce or cabbage, salsa fresca, and sliced avocado or guacamole.
🫑 How to make veggie burrito bowls
Add the dressing ingredients to a small bowl or a mason jar.
Mix the dressing and set it aside.
In a medium bowl, add the black beans, 2 tablespoons of the dressing and a pinch of salt.
Mix well, then taste and adjust salt and heat, if needed, and set aside to marinate.
Heat the oil in a skillet on medium-high heat and add the bell pepper, onion, garlic, and salt.
Cook until the onions begin to brown and the bell peppers soften to your preference. Add splashes of water, as needed, to keep the garlic from burning. The water will also help the onions brown more evenly.
Reduce the heat to medium, and add another splash of water to pan along with the ground spices.
Continue to cook for a few minutes, until the veggies are well coated in the spices, then remove the pan from the heat.
Divide the rice, beans, fajita veggies, and toppings of choice between your bowls.
Drizzle on the rest of the dressing, and serve.
💡 Helpful tips
- When you're cooking the fajita veggies, add splashes of water to the pan, if the garlic starts to cook too quickly. Water will help the onions brown more evenly and prevent the garlic from burning. Win-win!
- Don't skip the splash of water -- a couple of tablespoons -- when adding the ground spices to the fajita veggies. The water will prevent the spices from burning and help them coat the veggies evenly.
🫙 Storage directions
Store leftovers separately, and they'll keep for three to five days in the refrigerator. Reheat the beans, rice, and fajita veggies, then pile everything into bowls to serve.
📖 Recipe
🌶️🍋🟩 Chipotle Lime Veggie Burrito Bowl
Ingredients
- 2 cups cooked rice or quinoa cooked according to package directions. Rinse and drain the rice before cooking.
For the chipotle lime vinaigrette
- ¼ cup olive oil
- ¼ cup lime juice
- 2 tablespoons fresh cilantro minced
- 1 teaspoon agave nectar
- 1 clove garlic minced
- ⅛ teaspoon cumin
- ¼ to ½ teaspoon chipotle chili powder
- salt and black pepper to taste
For the black beans
- 15 ounce can of black beans drained and rinsed. You can use other beans, like pinto beans or lentils, if you prefer
- 2 tablespoons of the chipotle lime dressing you just made
- salt to taste
For the fajita veggies
- 2 teaspoons olive oil
- 1 bell pepper sliced. Use red, green, or half of each
- ½ red onion sliced
- 1 clove garlic minced
- ¼ teaspoon salt
- ¼ teaspoon chipotle chili powder
- ¼ teaspoon cumin
- pinch of ground coriander
Toppings ideas
- corn (fresh, frozen, or canned)
- shredded lettuce or cabbage
- chopped tomato or salsa fresca
- sliced avocado or guacamole
- cilantro
- lime juice
Instructions
- Cook the rice or quinoa according to package directions, making sure to rinse and drain the rice before cooking. To make 2 cups of white rice or quinoa, cook 1 cup grains with 1 ¼ cups water. For brown rice, cook ⅔ cup brown rice and 1 ⅓ cups water. While the rice cooks, prepare the rest of the burrito bowl.
Make the dressing
- In a small bowl, whisk together the chipotle lime vinaigrette ingredients. Taste and adjust salt, if needed, then set aside.
Make the black beans
- In a medium bowl, toss together the black beans with 2 tablespoons of the dressing and a pinch of salt. Taste and adjust salt and heat, if needed, then set aside to marinate.
Make the fajita veggies
- Heat the oil in a skillet on medium-high heat and add the bell pepper, onion, garlic, and salt. Cook until the onions begin to brown and the bell peppers soften to your preference. Add splashes of water, as needed, to keep the garlic from burning. The water will also help the onions brown more evenly.
- Reduce the heat to medium, and add another splash of water to pan along with the ground spices. Continue to cook for a few minutes, until the veggies are well coated in the spices, then remove the pan from the heat.
Assemble the burrito bowls
- Divide the rice, beans, fajita veggies, and toppings of choice between your bowls. Drizzle on the rest of the dressing, and serve.
Agness of Run Agness Run
Wow! Such an appetizing burrito bowl which is making my mouth watering, Becky! Seems like a perfect breakfast idea! ;)
Becky Striepe
Ooh I’d totally eat this for breakfast!
Sarah De la Cruz
I with all of you—bowls are just easier to eat! I won a copy of this book from Veggies Save the Day and I can't wait to take a look!
Becky Striepe
You’re going to loooove it!
Kristina
I need a good burrito bowl in my life right now. this one just might do it.
Becky Striepe
You will love it! The veggies are so bright and citrusy!
Dianne
I love this cookbook! I haven't tried any of the burritos yet, but that clearly needs to change soon!
Becky Striepe
Yessss! I’m excited to try the burgers too!
Sophia
Becky! Thank you so so much for the amazing review! I love that you did the bowl suggestion of this recipe. We love bowls here too and often switch between the burritos and the bowls. I will link this on my cookbook info page as well! Thank you again mama!
Becky Striepe
Yay! I’m glad you’re happy with it. I’m loving your book! It’s gorgeous.