This vegetarian burrito bowl is a satisfying, flavor-packed alternative to meat-based versions. It’s hearty enough on its own, but you can easily add cooked chicken or leftover pulled pork if you prefer a meaty option.
Burrito bowls feel a bit like a mini buffet—choose a mix of your favorite ingredients and build each bowl the way you like. Today I paired tangy feta with creamy avocado and roasted red peppers; that combination is one of my favorites. If you prefer, swap the feta for shredded cheddar and add bacon bits for a different profile.
Prepare a large bowl and keep it in the fridge for quick lunches, an easy side for dinner, or a grab-and-go grazing option. To save time, use pre-cooked rice—I used a mix of short grain and wild rice—but any cooked rice will work. The chipotle drizzle is a simple blend of mayonnaise, chipotle sauce, and a splash of water to thin it to a pourable consistency. It adds a creamy, smoky kick that ties the bowl together.
Simple to assemble and full of fresh flavors, this burrito bowl makes a convenient, customizable meal.
BURRITO INGREDIENTS
- 2 roasted red peppers (from a jar)
- Half a cos (romaine) lettuce
- 1/2 red onion, peeled
- 1 jalapeño pepper
- 8–10 mixed grape tomatoes
- 1 avocado
- 2 cups cooked short grain and wild rice (or your preferred rice)
- 3/4 cup cooked mixed beans, drained and rinsed
- 1/2 cup crumbled feta cheese
- Small bunch cilantro
CHIPOTLE DRIZZLE INGREDIENTS
- 4 tbsp mayonnaise
- 1 tsp chipotle sauce
- 1 tsp cold water
DIRECTIONS
- Slice the roasted red peppers, cos lettuce, red onion, jalapeño, and tomatoes.
- Halve the avocado, remove the pit, scoop out the flesh and chop into small chunks.
- Arrange the rice, peppers, lettuce, red onion, jalapeño slices, tomatoes, avocado, and mixed beans in a large serving bowl.
- Sprinkle the crumbled feta over the bowl, then roughly tear or chop the cilantro and scatter it on top.
- Whisk together the mayonnaise, chipotle sauce, and water in a small bowl. Drizzle over the burrito bowl before serving.
