How To Make A Burrito Bowl

Mireille · 05/07/2019 at 6:49 pm

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Ever wondered how to make a burrito bowl? If it is easy to make? Whether you should eat it cold and how to reheat a burrito bowl? Just follow along and you will get all the answers! Burrito bowls are very popular. You can customize it to your liking, make it vegan, vegetarian, or with meat, fish, or poultry. So, are you ready to learn how to make a burrito bowl? Let’s get started!

What You Need For This Recipe

To make this burrito bowl you need to put the following ingredients on your grocery shopping list and have them ready when you start:

Cauliflower – a fresh cauliflower cut into small florets
Seasoning – you can use Mexican seasoning or burrito seasoning
Oil – you need olive oil
Tomatoes – cherry Tomatoes
Green beans – fresh green beans
Mushrooms – finely sliced
Onion – finely diced
Garlic – fresh garlic minced
Avocado – cut into slices
Bell pepper – use a sweet red bell pepper

Note that the full ingredients list, including measurements, can be found in the recipe card below.

How To Make A Vegan Burrito Bowl

Start by heating the oven to 450℉/225℃. Wash the cauliflower and pat dry. Then cut the head of cauliflower into really small florets and put it in a big freezer bag.
Combine 1 tablespoon of this Mexican seasoning or homemade burrito seasoning with 2 tablespoons of olive oil. Stir to combine and add to the freezer bag.
Zip the bag close and toss the florets in the seasoning oil.
Line a baking tray with baking paper. Put the florets on the tray and add the halved tomatoes on the tray as well.
Roast for 20 minutes and turn halfway through the tomatoes and florets to prevent them from burning.
Cook 1 cup of basmati rice, cook the green beans for 10 minutes, and drain. Season with salt and pepper to taste. Set aside.
Cut the mushrooms in 4 and slice the point peppers into long slices. Heat a skillet.
Add two tablespoons of olive oil. First, saute the peppers until soft and translucent. Take out of the skillet and set aside.
Finely chop the onion and mince the garlic. Add two tablespoons of olive oil to the skillet and bake the onion and garlic until soft.
Add the mushrooms and stir continuously until golden brown.
Take two bowls and divide the rice over the bowls. Stack your bowl with the following:
- Half of the roasted cauliflower
- Red peppers
- Mushroom mix
- Tomatoes
- Green beans
Cover with tin foil and let the bowls warm through at 400℉/200℃ for 5 minutes. Half the avocado and slice it into thin slices.
Add on top of the bowl. Ready to serve.

Easy Burrito Bowl Recipe

Burritos are by definition filled with lots of vegetables some rice and some meat or beans wrapped in a tortilla. As you do not use any tortilla in a burrito bowl you also do not have the tortilla calories just all the vegetables.

The answer to the question is a burrito bowl easy to make? Yes, you only need to cut vegetables and the oven will do the rest.

How To Store A Burrito Bowl

You can prepare your bowls in advance and store them:

Fridge – either make all the ingredients and store per ingredient or put the whole bowl together and cover them before you store them in the fridge
Freezer – put the whole bowl in a freezer-proof or glass container so you can thaw it and then reheat your bowl

Burrito Bowl Questions

Here we answer a couple of burrito questions you might have:

Eat a burrito bowl cold – If you are wondering if you eat a burrito bowl cold? The answer is, sure you can. Just like with a salad you can eat it cold. All the ingredients have a lot of flavors that infuse the rice. Just like with a lot of dishes, it tastes even better hot and the same applies to this recipe.
How do you reheat your burrito bowls? That is simple. Take your bowl and loosely wrap it with tin foil. Heat your oven to 450℉/225℃ and heat the bowl for 10-12 minutes. Serve hot.
Heat in the microwave – if you heat it in the microwave wrap your bowl with foil to keep everything in the bowl. Heat in the microwave for 4-5 minutes.

More Burrito Recipes

If you love this recipe, take a look at these delicious burrito recipes:

Have fun making this easy burrito bowl recipe!

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Vegan Burrito Bowl

Mireille

Serves: 2 Prep Time: 10 minutes Cooking Time: 30 minutes

Showing you an easy burrito bowl made with lots of vegetables and rice. The best way to eat a burrito without a tortilla.

Ingredients

1 whole cauliflower
200-gram green beans
200-gram mushrooms
10 cherry tomatoes, halved
6 tablespoons olive oil
1 tablespoon Mexican seasoning
1 garlic clove, minced
1 small onion, finely chopped
1 avocado
½ red pepper
1 cup of cooked basmati rice

Instructions

Heat the oven to 450℉/225℃
Cut the cauliflower into small florets and put them in a big freezer bag
Combine 1 tablespoon of Mexican seasoning with 2 tablespoons of olive oil. Stir to combine and add to the freezer bag. Zip the bag and toss the florets in the seasoning oil
Line a baking tray with baking paper. Put the florets on the tray and add the halved tomatoes
Roast for 20 minutes and turn halfway through both the tomatoes and florets to prevent them from burning
Cook 1 cup of basmati rice and cook the green beans for 10 minutes and drain. Season with salt and pepper to taste. Set aside
Cut the mushrooms in 4 and slice the point peppers into long slices. Heat a skillet. Add two tablespoons of olive oil. First, saute the red peppers until soft and translucent. Take out of the skillet and set aside
Chop the onion and garlic. Add two tablespoons of olive oil to the skillet and bake the onion and garlic until soft. Add the mushrooms and stir continuously until golden brown
Take two bowls and divide the rice over the bowls. Stack your bowl with half of the roasted cauliflower, red peppers, mushroom mix, tomatoes, and green beans
Cover with tin foil and let the bowls warm through at 450℉/225℃ for 5-7 minutes
Half the avocado and slice it into thin slices. Add on top of the bowl
Ready to serve