Healthy Vegetarian Burrito Bowl
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My healthy Vegetarian Burrito Bowl is the perfect way to kick off the year with a fresh and wholesome approach to eating. Inspired by Chipotle, I load this bowl with black beans, brown rice, and sweet corn. My secret ingredient makes it even better, and it’s ready in just 30 minutes, way healthier and tastier than takeout.
In my house, we’re all about healthy, flavorful meals, and Mexican food is always a favorite. That’s why I created my own version of a burrito bowl inspired by Chipotle but with a healthy twist. If you are looking for more Mexican recipes my healthy 7 layer taco dip is a must-try for your next fiesta.
The real game-changer is my secret ingredient: cottage cheese. It adds a creamy, tangy richness and a boost of protein to the dish, which is why I also created this creamed cottage cheese recipe, it complements so many other meals and takes them to the next level.
👩🏽🍳 Why I Love This Recipe
I love this recipe so much because it’s packed with plant-based protein, fiber-rich beans, and vibrant, fresh toppings that make every bite a treat. My kids love helping me assemble their own bowls, piling on their favorite toppings, and I love that it’s a healthy option we can all enjoy.
I know adding cottage cheese to a burrito bowl might sound a little crazy at first, I thought so too! But the first time I tasted it, I was hooked. As I said, my vegetarian burrito bowl is inspired by Chipotle but with my own healthier twist. It’s packed with bold Mexican flavors, and has fewer calories than the restaurant version, just 290 per serving!
It’s perfect for weeknight dinners, meal prep, or even hosting friends. Whenever I make this alongside my healthy guacamole, it’s always a hit. My friends are obsessed with that guac and practically beg me to make it every time they come over. Pairing these dishes together always makes for the perfect party spread.
This isn’t my average burrito bowl; it’s a meal with purpose. It’s not heavy or loaded with cheese and sour cream like the ones you’d get at a restaurant. Instead, it’s fresh, vibrant, and perfectly balanced comfort food I feel good about eating. Trust me, once you taste it, it’ll become a staple in your kitchen just like it has in mine.
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🥘 Ingredients
I make this vegetarian burrito bowl with simple, everyday ingredients that you can easily find at any grocery store and chances are, you might already have some of them in your kitchen.
Black Beans: I use canned black beans and keep the liquid for extra flavor, no rinsing or draining here! If I’m out of black beans, pinto beans work just as well.
Jalapeño Pepper: Jalapeños add a spicy kick I love, but you can skip them if you’re spice-sensitive.
Veggies: I pack my bowl with red onion, bell peppers, and corn, but any veggies will do.
Spices: Cumin, chili powder, garlic, and salt bring bold flavor. If I’m out of fresh garlic or onions, I use garlic powder and onion powder instead. Or my homemade Old El Paso taco seasoning recipe.
Rice: I love using brown rice, but any grain works, white rice, wild rice, or even cilantro lime rice are all great options.
Cottage Cheese: My secret ingredient! Cottage cheese adds creaminess, protein, and richness that makes the bowl taste indulgent.
Optional: Toppings are all about personal preference! I go with tomato, cilantro, red pepper crema sauce, salsa, and tortilla chips.
🔪 How to Make
I’m so excited to share how simple and fun it is to make my healthy burrito bowl recipe. You won’t believe how quickly it all comes together, and with my step-by-step photos, it’ll feel like we’re making it together in the kitchen.
Step 1: First, I heat up 1 teaspoon of olive oil in a large skillet on the stove. Then, I toss in the garlic, jalapeño, onion, and bell pepper, letting them sauté over medium heat until they’re soft and fragrant.
Step 2: Next, I sprinkle in the cumin and chili powder, letting the spices toast for about a minute to bring out their flavor. Then, I pour in the can of black beans, liquid and all (no rinsing or draining here!), and stir it all together in the pan.
Step 3: I bring the mixture to a gentle boil, then lower the heat and let it simmer for about 10-15 minutes. This gives all the flavors time to meld together into something amazing!
Step 4: Once the bean mixture is ready, it’s time to assemble the bowl, my favorite part! I start with a scoop of brown rice as the base, then layer on the black bean mixture. After that, I add cottage cheese, corn, diced tomato, fresh cilantro, a dollop of salsa, and a handful of crumbled corn chips for that perfect crunch. Serve it warm and dig in!
💭 Expert Tips
My #1 Secret Tip for making my healthy vegetarian burrito bowl is to let the black bean and corn mixture cool slightly before adding the toppings. I learned this the hard way the first time I made it, I was so excited to dig in that I didn’t wait, and the cottage cheese melted into the beans. It still tasted good, but it wasn’t the creamy, fresh contrast I love. Now, I always give it a few minutes to cool, and it makes all the difference in creating the perfect bowl!
Other Tips To Keep In Mind:
- Change Up the Toppings: I love swapping the toppings with whatever I have on hand. It’s a great way to make the bowl your own and use up what’s in your kitchen!
- Don’t Rinse the Black Beans: I always keep the canning liquid with the black beans, it adds so much depth of flavor and richness. Skipping this step just wouldn’t taste the same!
📖 Variations
When I make this burrito bowl, I love how easy it is to customize to suit everyone’s taste! For a flavorful variation, try these:
Switch the Cheese: Sometimes I swap cottage cheese for shredded cheddar, pepper jack, or a Mexican blend. For a tangy twist, I go for cotija or queso fresco.
Go Vegan: Making this vegan is super simple! I just skip the cottage cheese and use avocado or vegan sour cream instead.
Change the Grain: I often switch the rice for quinoa, barley, or even cauliflower rice when I want a low-carb option. It’s fun to experiment with different grains.
Roast the Veggies: Roasted veggies add a rich, caramelized flavor that I absolutely love. Fajita-style veggies work great too.
Make It for Breakfast: I turn this into a breakfast bowl by adding scrambled eggs. It’s hearty, delicious, and perfect for brunch.
🍽 Serving Suggestions
My healthy low calorie burrito bowl stands strong on its own, but if you’re feeling extra adventurous:
Pair with Chips and Guac: I love serving this with crunchy tortilla chips and a side of guacamole without avocado. It’s the perfect combination of creamy and crispy.
Serve with a Salad: A crisp apple green salad with lime vinaigrette is a fresh and tangy side. Sometimes I add baby spinach, romaine, or sautéed kale for extra nutrients.
For the Kids: Even though my kids are grown, they still love when I pair this bowl with avocado puree. It’s a simple, comforting addition they can’t resist.
🧊 Storage Directions
Refrigeration: When I store my burrito bowls, I always keep the toppings and base separate. Once the black beans and rice have cooled, I transfer them to an airtight container and store everything in the fridge for up to 3-4 days.
Freezing: If I want to make extras, I freeze the black bean and rice mixture in a freezer-safe container. It’s perfect for a quick meal later, I just leave the fresh toppings out until I’m ready to serve.
Reheating: To reheat, I pop the black beans and rice in the microwave until warm. Then, I add my favorite fresh toppings, and it’s as good as new.
❓Recipe FAQs
Is this vegetarian burrito bowl healthy?
As a health coach, I’m always looking for meals that are both nutritious and delicious, and this vegetarian burrito bowl checks all the boxes!
High in Protein: Protein is so important for keeping your appetite in check, supporting strong muscles and bones, and even boosting your metabolism. With 16 grams of heart-healthy plant protein in each serving, this bowl is a fantastic way to fuel your body.
Low Calorie: I love that this recipe is super filling without being calorie-dense. At under 300 calories per serving, it’s the perfect way to feel full and satisfied without overloading your plate.
Packed with Fiber: Fiber is key for healthy digestion, blood sugar control, and keeping you full between meals. This recipe gives you 12 grams of fiber per serving, making it a powerhouse for your health.
How Do You Meal Prep These Healthy Burrito Bowls?
Meal prepping these burrito bowls is a breeze, and it makes life so much easier during the week! I like to cook the black bean mixture and rice the night before, then store them in separate containers. I also chop up any toppings, like cilantro, and keep them in their own little containers. When it’s time to eat, I just combine everything, add my favorite toppings, and enjoy a delicious, stress-free meal!
Are These Veggie Burrito Bowls Kid-Friendly?
Yes! Most kids love rice and beans, and this vegetarian Mexican bowl is my fun twist on that classic combo. The bold Mexican flavors are hard to resist, and most kids enjoy it just the way it is. For younger ones, I skip the jalapeño, and for picky eaters, I chop the veggies extra small to “hide” them in the rice and beans. I also let them choose their own toppings, leaving off anything they’re not a fan of, it’s a win for everyone!
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📋 Recipe Card
🎥 Watch How to Make It
Healthy Vegetarian Burrito Bowl
My healthy Vegetarian Burrito Bowl is the perfect way to kick off the year with a fresh and wholesome approach to eating. Inspired by Chipotle, I load this bowl with black beans, brown rice, and sweet corn. My secret ingredient makes it even better, and it’s ready in just 30 minutes, way healthier and tastier than takeout.
Servings: 4 servings
Calories: 291kcal
Ingredients
- 1 tsp olive oil
- 15 oz low sodium whole black beans 1 can
- ½ jalapeño pepper chopped
- 1 red onion diced
- 1 yellow bell pepper diced
- 1½ tsp ground cumin
- 1 tsp chili powder
- 2-3 cloves garlic
- ½ tsp Salt more to taste
- 1 cup cooked brown rice use ¼ cup cooked per bowl
- ½ cup fresh corn use about 2 Tbsp per bowl
- ½ cup low fat cottage cheese use 2 Tbsp per bowl
- Chopped cilantro to taste
- Diced tomato
- Salsa
- 12-16 Corn chips use 3-4 chips per bowl
Instructions
- Saute garlic, jalapeno, onion, and bell pepper in 1 tsp olive oil until soft.
- Add cumin, chili powder and let the spices toast for a minute. Then add the can of black beans + liquid (don’t rinse and drain the black beans before) into the pan.
- Bring the mixture to a boil, let it simmer for about 10-15 minutes.
- Once the bean mixture is done, start assembling your bowl! Put ¼ cup cooked brown rice in a bowl, top with ¼ of the black bean mixture. Then add your toppings: 2 Tbsp cottage cheese, 2 Tbsp corn, diced tomato, cilantro, salsa, and 3-4 corn chips crumbled on top.
Notes
- To make the best vegetarian burrito bowl is to let the black bean and corn mixture cool slightly before adding the toppings. I learned this the hard way the first time I made it, I was so excited to dig in that I didn’t wait, and the cottage cheese melted into the beans. It still tasted good, but it wasn’t the creamy, fresh contrast I love. Now, I always give it a few minutes to cool, and it makes all the difference in creating the perfect bowl!
- I love swapping the toppings with whatever I have on hand. It’s a great way to make the bowl your own and use up what’s in your kitchen!
- I always keep the canning liquid with the black beans, it adds so much depth of flavor and richness. Skipping this step just wouldn’t taste the same!
Nutrition
Calories: 291kcal | Carbohydrates: 51g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 691mg | Potassium: 728mg | Fiber: 12g | Sugar: 5g
This was great! My little daughter even went back for seconds. It’s a winner!
Thanks so much Kristen!! So glad you and your family liked this recipe! 🙂
I made this today and it was awesome. Who knew cottage cheese would work so well,not me but it somehow does . Didn’t add any salt to mine but I did add a couple extra spices,like oregano,smoked paprika and I roasted my corn beforehand which just made a perfect addition. I omitted the cilantro and the salsa but will definitely add some for next time . Excellent dish
Aw yay!! I’m so glad you liked this recipe Clarissa! And I agree, the cottage cheese isn’t a likely choice but it just makes the dish so satisfying and delicious!!
We love Chipotle Burrito Bowl. This looks so so good.
Thanks Sandhya! You will love it!
I love how vibrant and delicious this looks! Love that it only takes 30mins too!
Thanks so much Chris! Enjoy!
This was so good! Just made it tonight. I loved it so much im gonna end up making it everyday haha
Yay!! I’m so happy to hear that! This is one of our weekly staples too! 🙂
Can you please tell me what the sodium would be in this recipie?
Hi! This recipe has 163.7mg Sodium per serving. I’ve updated the nutritional info in the recipe too. Hope that helps!
Thanks for this great recipe, I cooked it last night and reviewed it today on my blog, check it out!
So glad you liked it!!
I see you used cottage cheese in this recipe, is it just because it makes for a healthier dish (I love sour cream and use low fat) so I am wondering should I try the cottage cheese or stick to what I know I like???(would just like your to hear your take on the matter) Thanks
Hi! Yup I used cottage cheese because it increases the protein content of this dish dramatically without increasing the fat/calories much at all. Low fat sour cream is definitely tasty, but it won’t give you the extra boost of protein that cottage cheese will give you. If you like the taste and aren’t looking for a protein packed meal, you can certainly use the low fat sour cream. But otherwise I’d highly recommend trying the cottage cheese – it’s healthier than the sour cream and tastes delicious!!
Hello Anjali! My company sells rice and beans and I am always looking for creative and well documented recipes to inspire us. I enjoy your use of large hi res photos and “save recipe” button. I noticed you used organic canned beans. Have you every implemented this recipe or one similar using your own dry beans that you have pre soaked yourself? I tend to find it is easier to key in on my desired flavor when I have control over how my beans are seasoned. Keep up the great post!
Hi Nelson! Thanks for reaching out! I’m so glad you’re enjoying my photos and recipes. To your question – I have (once or twice) used dry beans that I’ve pre-soaked, and you’re right that they taste absolutely delicious! I usually don’t have much time in the kitchen though, so I opt for the organic canned beans as a way to cut down on the prep time for recipes. Rinsing them thoroughly helps a great deal in reducing the amount of sodium/etc. and then allows me to flavor them myself. But in an ideal world, I’d be using dry beans more often!
Made this for dinner tonight, its so easy, healthy and delicious to top it all! Thank you so much, I’m in love with your blog and will be a very frequent visitor!
Yayy!! I’m so happy you liked this recipe. And yes – it is SO easy and fast to make – I love having this during the week, especially. Thanks so much for your kind words – can’t wait to hear how my other recipes turn out for you!
By chili pepper do you mean Indian red chili pepper or Mexican chili pepper?
Hi Shruti! I actually mean Chili Powder (not chili pepper) — and yes – that’s a Mexican/Latin spice! The bottle will say “Chili Powder” on it so just look for that on the label and you will be good to go! It will be reddish in color, but it won’t be super spicy the way Indian red chili pepper would be. Hope that helps!
You did say powder and pepper — sorry! and thank you 🙂
Powder and NOT pepper. It’s late 🙂
Awww! haha no problem at all 🙂 I’m glad it was helpful! Let me know how you like the recipe!!
Thanks for sharing this wonderful take on a burrito recipe! It looks absolutely suitable for the whole family 🙂
Absolutely! I’m sure you will love it!
Thanks for sharing this beautiful burrito recipe! Looks really healthy and appetizing! Is it alright to use feta instead of cottage cheese?
No problem at all! And yes – I think a mild feta would taste good – but then I would probably leave out the salsa. Hope that helps, let me know how the feta works in this recipe!
Wow! I just tried this recipe and it was fantastic….very fresh tasting. I will definitely add this one to my “favorites”.
Awesome!! I’m so glad you liked this recipe Suzie!!
With a mexican food-obsessed husband, this dish looks awesome. It’ll be a great packed lunch too!
Absolutely Maria!! I think this tastes even better the next day – so it would be perfect for lunch 🙂 I’m sure you and your husband will love this recipe!
We made burrito bowls similar to this a few weeks ago (we love Chipotle–so it’s nice to do a little copy-cat meal). This looks delicious. I love the use of cottage cheese–I need to try that out!
Hehe you know, I had Chipotle in mind when I was creating this – it definitely reminded me of my go-to-burrito-bowl order there! The cottage cheese is one of my favorite parts of this recipe – you’ll have to let me know how you like it!