Save The first time I made burrito bowls, I was trying to recreate a restaurant meal I'd obsessed over for months. My tiny apartment kitchen was filled with the smells of cumin and peppers, and I remember dancing around while the rice simmered, convinced I'd discovered the perfect weeknight dinner. Now these bowls are my go-to when I want something that feels indulgent but actually leaves me feeling great.
Last summer my sister came over for dinner and we built these bowls assembly-style, spreading all the toppings across the kitchen counter like a burrito buffet. She'd never had a burrito bowl before and proceeded to text me three times that week asking for the recipe. There's something about having all those colors and textures in one bowl that makes even a Tuesday night feel like a celebration.
Ingredients
- Brown rice: The nutty flavor and chewy texture make it worth the extra cooking time, plus it holds up beautifully under all those toppings
- Black beans: Rinsing them removes the canned taste and lets those spices really shine through
- Bell peppers: Using both red and yellow peppers makes the bowl pop visually and adds sweetness to balance the spices
- Avocado: Don't skip this—creamy richness against the spiced beans is what ties everything together
- Queso fresco: Its mild salinity and crumbly texture offer a perfect contrast to the creamy sour cream
Instructions
- Cook the rice foundation:
- Rinse the rice until the water runs clear, then simmer it gently with salt. Don't rush this step—properly cooked brown rice should be tender but still have a pleasant chew to it.
- Warm the spiced beans:
- Let the beans simmer with cumin, chili powder and smoked paprika until they're fragrant and coated in spice. Stir occasionally to prevent sticking.
- Prep the rainbow:
- Dice your peppers into small pieces, halve those sweet cherry tomatoes, and slice the avocado just before serving to keep it fresh and green.
- Build your bowls:
- Start with a bed of fluffy rice, then arrange the beans and vegetables in sections over the top like a composed salad.
- Add the finishing touches:
- Sprinkle crumbled cheese, add a generous dollop of sour cream, scatter fresh cilantro, and squeeze lime juice over everything right before eating.
Save My daughter now requests these for her birthday dinner every year, setting up a toppings bar so everyone can build their perfect bowl. Watching friends and family gather around the counter, building their own creations and chatting while the peppers and cilantro perfume the air, reminds me why this recipe became a staple.
Make Ahead Magic
I've learned that cooking the rice and beans on Sunday makes weeknight dinners feel effortless. Store them separately in airtight containers, then just warm and assemble when you're ready to eat. The vegetables stay fresh for days when properly stored, and everything actually benefits from sitting a bit.
Protein Boost Options
Sometimes I'll add shredded chicken, seasoned ground beef, or even roasted sweet potato to make these even more hearty. The beauty of burrito bowls is how adaptable they are—whatever protein you choose will work beautifully with these flavors and textures.
Perfect Pairings
A cold lager or lime sparkling water cuts through the richness beautifully. For extra crunch, serve with warm tortilla chips or a side of guacamole. These bowls also pair wonderfully with a simple green salad dressed with citrus vinaigrette.
- Warm some flour tortillas on the side for DIY mini burritos
- Add pickled jalapenos if you love heat like I do
- Keep extra lime wedges handy—people always want more
Save Hope these bowls bring as much joy to your table as they have to mine over the years.
Recipe Questions
- → Can I use white rice instead of brown?
Yes, white rice works well and cooks faster in about 18-20 minutes. Adjust the water ratio to 1.5 cups water per cup of rice and season similarly.
- → How long does this keep in the refrigerator?
Stored in airtight containers, the assembled bowls keep well for 3-4 days. For best results, store toppings separately and assemble fresh when serving.
- → What protein additions work well?
Grilled chicken, seasoned ground beef, shredded carnitas, or roasted tofu pair beautifully. Simply cook your protein separately and layer it over the rice.
- → Can I make this vegan?
Absolutely. Swap queso fresco for vegan cheese or nutritional yeast, use plant-based sour cream, and load up on guacamole for creaminess.
- → What other vegetables can I add?
Roasted sweet potatoes, sautéed zucchini, shredded cabbage, jicama, or pickled jalapeños add excellent flavor and texture variation.
- → Is brown rice necessary for this dish?
Not at all. Quinoa, cauliflower rice, or farro make excellent bases while maintaining the bowl's wholesome character.