Burrito Bowl

Shaking off yesterday’s heavy topic let’s talk about something fun! And let’s make it about fun food!

Scott and I have a favorite diner that just happens to be very close to us and they have the best veggie burritos.  The. BEST.  The burrito is gigantic and stuffed with beans, cheese, and all manner of veggies.  They won my heart because they actually use a variety of real veggies in their burritos.

Listen, I tend to eat mostly veggie when I’m dining out.  I’ve gotten veggie burritos and such at many places and the “veggies” that restaurants tend to give you are as follows:

  • Onion
  • Green Peppers
  • Mushrooms

That’s it.  Maybe if it’s your lucky day, there will be a sad basement tasting carrot tossed in the mix.  But usually “veggies” are those three things and if we’re being truthful, mushrooms aren’t even a veggie.

Please leave them off my veggie meals!

Anyway, at our favorite diner the veggie burritos are full of:

  • Onion
  • Carrots
  • Peppers
  • Zucchini
  • Squash
  • Broccoli
  • Cauliflower

Ah! Be still my beating heart! Add in that it is fantastically delicious and I’m your newest loyal customer.

I wanted to make something similar at home but I didn’t have big burrito wraps so instead I decided to make a burrito bowl with loads of veggies on top of brown rice.  This bowl is loaded up too!

This is more of a concept than an actual recipe because the veggies are up to you!  Here’s what goes in OHC’s burrito bowls:

Andrea’s Burrito Bowls

  • 1C Brown rice (short or long grain, up to you)
  • Black Beans (I made my own but you can use canned. Drained and rinsed if you do!)
  • 2 Carrots, chopped on a bias
  • 1 Head of cauliflower, chopped and blanched
  • 1 yellow squash, chopped
  • 1 Red pepper, chopped
  • 1 Green pepper, chopped
  • 1 jalapeno pepper, seeded and chopped
  • Salt, pepper to taste
  • Huge pinch of red pepper flakes
  • Garlic powder, to taste
  • Chili powder, to taste
  • Smoked paprika, about 1tsp
  • Your favorite salsa, about 1C


  • Quick and Dirty Guacamole
  • 2% Greek Yogurt (or sour cream)
  • Shredded Pepperjack Cheese
  • Chopped Green Onions
  • Hot sauce of choice (Cholula all the way)

Cook your rice and set aside. In a saute pan, add in some olive oil and heat over medium heat.  Add in all veggies except for the cauliflower.  Stir, and add in all the seasonings.  Stir again.  Sautee until the veggies start to soften, then add in the cauliflower and beans. Stir and add in the salsa.  Stir and allow to cook for about another two minutes.

To serve spoon rice into the bottom of a bowl, add veggie mix on top, and then garish with your choice of seasonings.  Eat and enjoy!

Just so you know, this makes A LOT of food.  I wanted plenty for leftovers and to freeze for later.  You will have to make more rice though when you have this as leftovers.

This is completely open to interruption because you can use whatever veggies you want.  Feel free to add more to the “toppings bar” like shredded lettuce, crushed tortilla chips, and extra salsa for example.  Having a “toppings bar” helps those that are picky take a little control over the dish and customize it to suit their tastes.

I’m so happy that we have leftovers!

Have fun guys, and remember, always play with your food! Enjoy!

6 thoughts on “Burrito Bowl

  1. Ooooh! I love burrito bowls! Do you mind sharing the location of the diner you are talking about? I wonder if I could have them do a GF burrito bowl!


  2. LOVE making these! It’s so fun to customize the bowls. I think I want to do a MYOBB night (Make Your Own Burrito Bowl) with a bunch of people. I could lay out all the fixings and have people go to town! This is genius!

  3. Oh, that sounds too good. I’ll have to size it down for myself but I’ll bring a copy of it to work as well. several of us are attempting to eat more vegetarian meals. Think Quinoa would be a good substitute for the rice?

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