Speedy, healthy dinners are my love language these days. This one is ready in under 30 minutes. With three young kids, I want to be able to get dinner on the table fast but also feel good about what I’m putting on the table (and in our bodies). These burrito-like bowls have been game changers for us. My husband goes crazy for them and says how delicious and filling they are. He never seems to get bored with this dinner. I love how easy and healthy they are to pull together. And my kids even enjoy them. They usually skip the pico de gallo but they love everything else. They are totally basic and yet colorful, full of fun Mexican flavor and loaded with vegetables, plant-based protein, whole grains and healthy fat. What could be more perfect than that?
To pull these bowls together I start by sautéing the bell peppers and onions since they take about 20 minutes to cook. These can also be made in advance and reheated in the microwave just before serving. 
To keep life simple I opt for frozen brown rice and throw that into the microwave for 2-3 minutes depending on the brand. While that cooks I make the pico de gallo.
The pico de gallo could be made one day in advance if needed.
To pull together the bowl I drain and rinse the canned black beans and cut up an avocado. Then I add in the sautéed peppers and onions, brown rice and pico de gallo. It is efficient if you layer the tasks this way. By the time the bell peppers and onions are done sautéing everything else comes together perfectly and you can build your bowl.
These bowls are great for a packable lunch or simple weeknight dinner. So if you are planning to meal prep more in 2018 (you can check out my recent post on how to meal prep), these bowls would be a great recipe to add to your weekly rotation.
This dish makes ho-hum rice and beans way more interesting. This recipe is vegan, gluten-free, soy-free, nut-free and refined sugar-free. If you give it a try, please snap a pic and tag #eatingbyelaine and @eatingbyelaine on Instagram, Twitter or Facebook so I can see your burrito bowl creations!
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30-Minute Rice and Beans Veggie Bowl
- Total Time: 35 minutes
- Yield: Serves 2
- Diet: Vegetarian
Description
Ready in 30 minutes, this vibrant bowl is packed with fresh veggies and hearty beans. Perfect for a quick weeknight meal.
Ingredients
- 3 medium bell peppers (7 g) medium bell peppers
- 1/2 large white onion (113 g) large white onion
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 roma tomatoes (907 g) roma tomatoes
- 1/2 large white onion (113 g) large white onion
- 1/2 cup (118 ml) fresh cilantro
- 1 jalapeno
- 1/2 juicy lime (30 ml) juicy lime
- 1/2 teaspoon salt
- 2 cups (473 ml) cooked brown rice
- 1 can black beans
- 1 avocado
- Fresh lime
- Fresh cilantro
- Salt + pepper
Instructions
- For the bell pepper saute:
- Bring a 12-inch pan to medium-low heat and add bell peppers, onions, olive oil, salt, and pepper. Cook for 20 minutes, or until bell peppers are tender, stirring occasionally.
- For the pico de gallo:
- Combine tomato, onion, cilantro, jalapeno, lime, and salt in a bowl. Season to taste with additional lime juice and salt, if needed.
- Assemble your bowls:
- Add 1 cup of warm or hot cooked brown rice to each bowl.
- Add ½ cup of room temperature or warm black beans to each bowl.
- Add ½ cup of warm or hot sautéed bell peppers and ½ cup of chilled pico de gallo to each bowl.
- Divide the chilled avocado between the two bowls so each bowl gets half of the avocado.
- Squeeze fresh lime juice over the entire bowl.
- Sprinkle chopped cilantro over the bowl, if desired.
- Taste and add more salt and pepper, if needed.
Notes
- For a smoky flavor, roast the bell peppers and onions before sautéing.
- To make this recipe vegan, omit the avocado or substitute with a vegan alternative.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid overcooking the vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Latin
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10
- Sodium: 400
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Carbohydrates: 70
- Fiber: 15
- Protein: 15
Frequently Asked Questions
How long do the bell peppers and onions need to sauté?
The bell peppers and onions take about 20 minutes to cook until they’re tender.
Can I prepare the pico de gallo in advance, and how should I store it?
Yes, you can make the pico de gallo one day in advance and store it in an airtight container in the refrigerator.
What should I do with the frozen brown rice to prepare it for the bowl?
Simply microwave the frozen brown rice for 2-3 minutes, depending on the brand, until it’s heated through.
