Veggie Burrito Bowls

13 25 585
Ingredients Minutes Calories
Prep Cook Servings
5 min 20 min 2
Veggie Burrito Bowls
Health Rating


100 gm Brown rice, long-grain, dry
3 green onion (stem) Green onion, scallion, ramp (finely chopped)
3 clove(s) Garlic (minced)
1 medium pepper(s) Green bell pepper (any colour will do)
12 tomato Cherry Tomatoes (halved)
1 tbsp Sunflower oil
1 tsp Chili powder (adjust as desired)
1 1/2 tsp Paprika, smoked
1 can (15oz) Black beans, canned (drained)
1 dash Salt (to taste)
1 dash Black pepper (to taste)
40 gm Cheddar cheese (grated)
1 tbsp Cilantro (coriander) (fresh; chopped)


  1. Boil the brown rice according to the instructions on the packet and prep the onions, garlic, pepper and tomato and set aside. 
  2. Meanwhile, heat the oil in a large, deep frying pan over medium heat. Add the onions, garlic and pepper and sautee for 5 minutes. Add the cherry tomatoes, along with the chilli powder and paprika, and cook for 2-3 more minutes.
  3. Squash the tomatoes a little with your spoon to release their juices. Add the black beans, and season with salt and pepper to taste.
  4. When the rice is cooked, drain it and add it to the bean mixture. If the mixture seems a little dry, add a dash of water. 
  5. When the mixture is hot and well combined, serve topped with the grated cheese and fresh coriander. Broil to melt the cheese on top if desired. 

Nutrition Facts

Per Portion

Calories 585
Calories from fat 148
Calories from saturated fat 49
Total Fat 16.4 g
Saturated Fat 5.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.4 g
Monounsaturated Fat 6.5 g
Cholesterol 21 mg
Sodium 1036 mg
Potassium 1272 mg
Total Carbohydrate 85 g
Dietary Fiber 20.1 g
Sugars 5.7 g
Protein 24.1 g

Dietary servings

Per Portion

Grain 1.6
Meat Alternative 1.2
Milk Alternative 0.4
Vegetables 4.2

Energy sources



Quick Tips:

For vegan version, omit the cheese. 

You can sprinkle vegan mozzarella shreds on top or serve with dairy-free yogurt. 

Recipe from: