Mexican Vegetarian Burrito Bowl Recipe

Mexican Vegetarian Burrito Bowl Recipe is perfect for your next potluck party. It has the best of everything — layers of fresh ingredients and spices packed with rice, beans, vegetables and a melange of flavors.

Madhuli Ajay
Mexican Vegetarian Burrito Bowl Recipe
10513 ratings.

Mexican Vegetarian Burrito Bowl is made from scratch at home. It encompasses so many different textures typical of a burrito - but without the fuss of having to wrap it up in a tortilla!

The ingredients used are fresh and are almost easily available, making it very simple to prepare the components in advance. 

It’s the perfect dish for a one-dish dinner. You can make one large Burrito Bowl if you’re cooking for a large crowd, or smaller, individual burrito bowls if it is just for the family.

The recipe below suggests layering the different components in a dish, but another fun way to serve this Mexican classic is to arrange the components separately like a ‘Burrito Bar’ and allow your guests to choose the toppings and assemble their own bowls. This makes for an interesting party dish, for sure!

Serve the Mexican Vegetarian Burrito Bowl for a wholesome dinner followed by a dessert of Apple Enchiladas

Other recipes that you can try are:

  1. Brown Rice and Quinoa Casserole
  2. Mexican Inspired Vegetarian Oven Roasted Stuffed Peppers
  3. Vegetarian Mexican Chili

Cuisine: Mexican
Course: Dinner
Diet: Vegetarian
Prep in

30 M

Cooks in

45 M

Total in

75 M


4 Servings


    For the coriander-lime rice
  • 2 cups Cooked rice , fluffy, with grains seperated
  • 1 Coriander (Dhania) Leaves , finely chopped
  • 2 teaspoons Whole Black Peppercorns , crushed
  • Salt , to taste
  • 2 tablespoons Lemon juice
  • For the spicy beans
  • 2 cups Rajma (Large Kidney Beans) , cooked but not drained
  • 1 cup Homemade tomato puree
  • 1 Onion , chopped
  • 3 cloves Garlic , crushed
  • 2 teaspoon Cumin seeds (Jeera) , roasted, crushed or coarsely ground
  • 1 Chipotle Chillies / Peppers , chopped (or 1 flat teaspoon red chilli flakes)
  • 3 teaspoon Oil
  • Salt , to taste
  • For the sautéed vegetables
  • 1 Red Bell pepper (Capsicum) , sliced (or use any other vegetables that can be stir fried)
  • 1 Green Bell Pepper (Capsicum) , sliced
  • 1 Yellow Bell Pepper (Capsicum) , sliced
  • 1 Onion , sliced
  • 2 cloves Garlic , crushed
  • 1 teaspoon Dried oregano
  • 1/2 teaspoon Red Chilli flakes
  • Salt , =to taste
  • 3 teaspoon Extra Virgin Olive Oil
  • For the roasted corn salsa
  • 2 cups Del Monte Whole Corn Kernels , fire roasted
  • 1 Onion , chopped
  • 1 Tomato , chopped
  • Coriander (Dhania) Leaves , small bunch, chopped
  • 2 tablespoons Lemon juice
  • 1/2 teaspoon Red Chilli flakes , (optional)
  • Salt , to taste
  • Other ingredients
  • 3/4 cup Cheddar cheese , or Mexican cheese, shredded
  • 1/2 cup Lettuce leaves , shredded (optional)
  • 1/4 cup Black olives , sliced
  • Guacamole , 1 recipes, freshly made

How to make Mexican Vegetarian Burrito Bowl Recipe

  1. To begin making the Mexican Vegetarian Burrito Bowl, you need to prepare the various components first.

  2. For the coriander-lime rice, to the cooked rice, add the chopped coriander, lime juice, black pepper and salt. Toss the mix together till all the flavors are well combined.

  3. For the spicy beans, place a pan on heat, add some oil to it and allow it to get warm.

  4. Add the onion, garlic and sauté it for 1-2 minutes until the onions are softened. Then add tomato puree and cook for 5-10 minutes on a medium heat.

  5. When the mix begins to bubble, add the cooked kidney beans/rajma along with the water that was used for cooking it. Stir well.

  6. Add Chipotle chilli along with Adobo sauce, crushed cumin and salt. If using red chilli flakes instead, add it now.

  7. Mix it all up well and cook to make a thick sauce. This may take 5-7 minutes. Turn off the heat and keep it aside.

  8. For the sautéed peppers/vegetables, place a pan on heat, add some oil to it and allow it to get warm.

  9. Once done add all the chopped peppers (or any other vegetables that you may like) along with the garlic.

  10. Sprinkle salt and sauté for 1-2 minutes. Then, add chilli flakes and oregano, toss together and turn off the heat. Keep aside till ready to use.

  11. For the roasted corn salsa, char the corn on the stove top or in a preheated oven. Take the kernels off the cob and put it in a bowl.

  12. Add in the rest of the ingredients and mix thoroughly. Keep aside until later use.

  13. For the guacamole, prepare the Avocado guacamole but remember that guacamole needs to be eaten fresh, so this is one component that has to be made last, or just before assembling and serving the burrito bowl.

  14. To assemble the burrito bowl, if you are preparing one big bowl for your guests, use a fairly deep 8-9” flat bottom bowl or serving dish.

  15. A burrito bowl is essentially layered, so begin with the coriander-lime rice. Spread it generously at the base of the bowl.

  16. Over it, spoon the spicy beans and spread it around the rice.

  17. Next, layer the sauteed peppers over the beans.

  18. On top of that goes a layer of guacamole.

  19. Spread some corn salsa over it, and top it with the lettuce (if using), cheese and black olives and serve.

  20. If you are making individual burrito bowls for a smaller crowd, follow the same sequence of layers, but use smaller sized ramekins for serving.

  21. To make a Burrito Bar, simply place all the prepared components on convenient location. Give your guests individual bowls and allow them to choose their favorite toppings to assemble the bowls of their choice.

  22. To serve it as a warm winter casserole, once assembled, bake the bowl in a preheated oven at 180 degrees Celsius for 15 minutes and serve hot with baked Tortilla chips.

  23. Serve the Mexican Vegetarian Burrito Bowl for a wholesome dinner followed by a dessert of Apple Enchiladas